Loading...
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
Clean and Prepare the Offal
Sauté Aromatics and Spices
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 349.26 calories per serving with 26.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Gravy
Cook the Gurda and Kaleji
Finish and Garnish
This recipe works well with chicken liver and gizzards. Adjust cooking time accordingly as chicken cooks faster.
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.
Add one medium potato, cubed, along with the onions to make the dish more substantial. Sauté until lightly browned before proceeding.
For a richer, restaurant-style finish, stir in 2 tablespoons of fresh cream at the very end along with the garam masala.
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.
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.
Provides a significant amount of high-quality protein, essential for building and repairing tissues, supporting muscle growth, and overall body function.
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.
Yes, in moderation. It is an excellent source of high-quality protein, iron, and Vitamin B12. However, organ meats are also high in cholesterol, so it should be consumed as part of a balanced diet.
The key is to soak the chopped pieces in a mixture of water and an acidic agent like vinegar or lemon juice for 20-30 minutes. After soaking, drain and rinse them thoroughly under cold running water several times until the water runs clear.
Absolutely. A pressure cooker is great for this recipe. Follow all steps in the cooker. After adding water in Step 4, close the lid and cook on high pressure for 2-3 whistles. Let the pressure release naturally.
Curd can curdle if added to a very hot masala or if not stirred continuously. To prevent this, always lower the heat significantly before adding the whisked curd and stir constantly until it is fully incorporated into the gravy.
This rich curry pairs beautifully with Indian breads like Naan, Roti, or Tandoori Roti. It also goes well with simple steamed rice or Jeera Rice.