Tender pieces of mutton liver simmered in a rich, aromatic masala of onions, tomatoes, and fragrant spices. This hearty North Indian delicacy is perfect with hot rotis or naan for a deeply satisfying meal.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Mutton Kaleji Masala, Chapati and Onion Salad
Iron-boosting Mutton Kaleji Masala with warm Gehu ki Roti. A perfectly spiced, homestyle meal!
This marwari dish is perfect for dinner. With 686.1 calories and 48.17000000000001g of protein per serving, it's a high-fiber option for your meal plan.
fat
(adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
0.5 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
1 inch Ginger (julienned, for garnish)
Instructions
1
Prepare and Marinate the Liver
Clean the mutton liver by removing any thin membranes, then rinse thoroughly under cold water. Cut into 1-inch pieces and pat dry with paper towels.
In a bowl, combine the liver pieces with 1/2 tablespoon of ginger garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
Mix well to ensure the liver is evenly coated. Set aside to marinate for at least 15-20 minutes.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
Add the remaining 1 tablespoon of ginger garlic paste and the slit green chillies. Sauté for another minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
3
Cook the Liver
Add the spice powders: remaining 1/4 teaspoon turmeric powder, red chili powder, and coriander powder. Stir and cook for one minute until fragrant.
Add the marinated liver pieces to the pan. Increase the heat to high and sauté for 3-4 minutes, stirring continuously, until the liver is seared and changes color on all sides.
Pour in 1/2 cup of hot water and add the remaining 3/4 teaspoon of salt. Mix well, bring the gravy to a simmer.
Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes. The liver should be tender but not rubbery. Avoid overcooking.
4
Finish and Garnish
Turn the heat to the lowest setting. Add the whisked curd and stir continuously for a minute to prevent it from curdling.
Once the curd is incorporated, increase the heat to medium and cook for another 2-3 minutes until the gravy thickens to your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir.
Garnish with fresh coriander leaves and ginger juliennes. Serve hot with roti, naan, or rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
