Gurda Kaleji Masala
A rich and aromatic Mughlai curry featuring tender goat liver and kidneys cooked in a thick, spicy masala. This hearty dish is a delicacy for meat lovers, best enjoyed with hot naan or roti.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Clean and Prepare the Offal
- b.Cut the kidneys in half and meticulously remove the white membrane and veins. Chop into 1-inch pieces.
- c.Chop the liver into similar-sized 1-inch pieces.
- d.Place both in a bowl with 2 tbsp of vinegar and enough water to cover. Let it soak for 20-30 minutes to eliminate any gamey smell.
- e.Drain the water completely and rinse the pieces thoroughly under cold running water 3-4 times. Pat dry with paper towels and set aside.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the gravy.
- e.Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala Gravy
- b.Reduce the heat to low. Add the powdered spices: turmeric, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.
- c.Add the tomato puree and salt. Increase the heat to medium and cook, stirring occasionally, until the masala thickens and oil begins to separate at the edges, which takes about 6-8 minutes.
- d.Lower the heat again, add the whisked curd, and stir continuously for 2-3 minutes to integrate it smoothly and prevent curdling.
- 4
Step 4
- a.Cook the Gurda and Kaleji
- b.Add the cleaned gurda and kaleji pieces to the pan. Turn the heat up to medium-high and sauté for 5-7 minutes, ensuring the pieces are well-coated with the masala.
- c.Pour in 1 cup of warm water, mix well, and bring the curry to a gentle boil.
- d.Cover the pan, reduce the heat to low, and simmer for 15-20 minutes, or until the meat is tender and the gravy has reached your desired consistency. Stir once or twice in between.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan and stir in the garam masala and crushed kasuri methi for a final burst of aroma.
- c.Add the slit green chilies (if using) and let it simmer for 2 more minutes.
- d.Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly cleaning the liver and kidney is the most important step. Do not skip the soaking and rinsing process to ensure a pleasant taste.
- 2The deep browning of the onions (bhuna) is the secret to a rich, dark, and flavorful Mughlai gravy.
- 3To prevent the curd from splitting, always add it on low heat and stir continuously until it's fully incorporated into the masala.
- 4Avoid overcooking the liver as it can become tough and rubbery. It cooks relatively quickly.
- 5For a faster cooking time, you can pressure cook the curry for 2-3 whistles after adding the water in Step 4.
- 6The gravy will thicken as it cools. If reheating, you may need to add a splash of hot water to adjust the consistency.
Adapt it for your goals.
Protein Swap
This recipe works well with chicken liver and gizzards. Adjust cooking time accordingly as chicken cooks faster.
Dry Version (Sukha)Dry Version (Sukha)
To make a semi-dry version, reduce the amount of water to 1/4 cup and cook until the masala clings to the meat pieces.
With PotatoesWith Potatoes
Add one medium potato, cubed, along with the onions to make the dish more substantial. Sauté until lightly browned before proceeding.
Creamier GravyCreamier Gravy
For a richer, restaurant-style finish, stir in 2 tablespoons of fresh cream at the very end along with the garam masala.
Why this is on our healthy list.
Excellent Source of Iron
Goat liver and kidney are packed with heme iron, which is easily absorbed by the body and helps prevent anemia, fight fatigue, and boost energy levels.
Boosts Brain and Nerve Health
This dish is a powerhouse of B vitamins, especially Vitamin B12, which is crucial for red blood cell formation, maintaining healthy neurological function, and DNA synthesis.
Supports Muscle Maintenance
Provides a significant amount of high-quality protein, essential for building and repairing tissues, supporting muscle growth, and overall body function.
Frequently asked questions
One serving of Gurda Kaleji Masala contains approximately 350-450 calories, depending on the amount of ghee used and the fat content of the meat.