Gurda Kaleji Masala

Name: Gurda Kaleji Masala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g goat liver (cleaned and cut into bite-size pieces); 250 g goat kidney (cleaned, cored and cut into bite-size pieces); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

8/10

A robust North Indian offal curry made with tender goat liver and kidney, onions, tomatoes, and warm spices. It cooks quickly, tastes deeply savory, and is best served hot with roti or naan.

PREP

20m

COOK

25m

SERVES

1 KATORI

266 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Clean and cut the gurda and kaleji.
1.Rinse the goat liver and goat kidney well under running water.
2.Trim the white core from the kidney and cut both pieces into small bite-size chunks.
3.Drain well and keep the pieces ready for cooking.
TIPKeep the pieces medium-small so they cook fast and stay tender.
saute · ~9 min
Start the masala base.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until lightly golden, about 6 to 7 minutes.
4.Add green chili and ginger-garlic paste, then cook for 1 minute.
TIPDo not rush the onions; a light golden color gives the masala better depth.
saute · ~6 min
Cook the tomatoes and spices.
1.Add tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Cook until the tomatoes soften and the masala turns thick, about 5 to 6 minutes.
saute · ~4 min
Cook the kidney first.
Add the goat kidney to the pan and cook on medium-high heat for 4 minutes, stirring often. Kidney takes slightly longer than liver, so giving it a head start helps both finish together.
TIPCook on fairly high heat here so the kidney sears instead of stewing.
saute · ~4 min
Add the liver and coat with masala.
Add the goat liver and stir well so every piece is coated in the onion-tomato masala. Cook for 3 to 4 minutes, stirring gently so the liver does not break.
TIPDo not overcook the liver or it will turn grainy and firm.
simmer · ~6 min
Simmer until just cooked.
Pour in water, mix, and cover the pan. Simmer on low heat for 5 to 6 minutes until the liver and kidney are cooked through and the masala clings to them in a semi-dry gravy.
TIPThe pieces should be tender and moist; stop cooking as soon as they are done.
garnish · ~1 min
Finish with garam masala, coriander, and lemon juice.
Sprinkle in garam masala, add coriander leaves, and drizzle lemon juice over the top. Toss gently and cook for 30 seconds more.
serve
Serve the gurda kaleji masala hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the liver and kidney thoroughly before they hit the pan so they sear instead of releasing excess water.
2
Trim the kidney core completely; any white central part left behind can make the dish smell strong.
3
Keep the offal pieces evenly sized so the kidney and liver finish cooking at nearly the same time.
4
Cook the masala until the tomatoes lose their rawness and the oil starts separating slightly for a fuller taste.
5
Use medium-high heat when adding kidney first; this helps it firm up without turning rubbery later.
6
Add lemon juice only at the end so its brightness cuts the richness without making the liver tough.
7
Serve immediately after cooking; gurda kaleji is at its most tender and juicy when fresh off the stove.