Gurda Kapoora Masala

Name: Gurda Kapoora Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g goat kidney (cleaned, split and cut into bite-size pieces); 300 g goat testicles (cleaned, peeled and cut into chunks); 750 ml water (for boiling and gravy); 0.5 tsp salt (divided); 1 pinch turmeric powder (for cleaning and cooking); 1 tbsp lemon juice (for rinsing the offal); 2 tbsp mustard oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pcs bay leaf; 1 pcs black cardamom; 3 pcs cloves; 1 tsp coriander powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 1 pinch black pepper (freshly crushed); 2 tbsp coriander leaves (chopped)

RATING

4.2/5(21)

TASTE SCORE

8/10

Rich, spicy gurda kapoora masala brings together tender goat kidney and testicles in a bold onion-tomato gravy. It is a classic North Indian offal dish with deep flavor, quick cooking, and plenty of warmth from whole and ground spices.

PREP

20m

COOK

30m

SERVES

1 KATORI

289 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Clean and soak the gurda and kapoora.
1.Rinse the goat kidney and goat testicles well under running water.
2.Rub them with lemon juice, 1 pinch turmeric powder, and a little of the salt.
3.Set aside for 15 minutes, then rinse again and drain well.
4.Cut the kidney and testicles into bite-size pieces if not already done.
TIPGood cleaning helps reduce any strong smell and keeps the final masala cleaner in flavor.
boil · ~10 min
Parboil the kapoora.
1.Bring 400 ml water to a boil in a pan.
2.Add the goat testicles and cook for 8 to 10 minutes until just firm.
3.Drain and reserve the pieces.
4.Discard the boiling liquid.
TIPParboiling helps the kapoora stay tender and removes extra impurities before it goes into the masala.
saute · ~8 min
Cook the whole spices and onions.
1.Heat mustard oil in a heavy pan until lightly smoking, then lower the heat.
2.Add cumin seeds, bay leaf, black cardamom, and cloves.
3.Add the chopped onion and cook until golden brown.
4.Stir in the green chili.
TIPTake the onions to a deep golden color for a richer, darker masala.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and cook until the raw smell fades.
2.Add the chopped tomato and cook until soft.
3.Stir in coriander powder, red chili powder, remaining turmeric powder, and the remaining salt.
4.Cook until the masala looks glossy and starts leaving the sides of the pan.
saute · ~6 min
Cook the gurda and kapoora in the masala.
1.Add the goat kidney and sauté over medium-high heat for 3 to 4 minutes.
2.Add the parboiled goat testicles and mix well.
3.Cook both together until they are coated well with the masala.
4.Pour in 350 ml water and stir.
TIPDo not overcook the kidney at this stage or it can turn tough.
simmer · ~12 min
Simmer until the gravy thickens.
Cover loosely and cook on low heat until the offal is tender and the gravy thickens to a rich masala coating, about 10 to 12 minutes. Stir once or twice so the masala does not catch at the bottom.
garnish
Finish with garam masala, black pepper, and coriander leaves.
serve
Serve hot with roti, naan, or roomali roti.

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 cleaned offal very well before frying, or the masala will steam instead of bhunao properly.
2
Parboil only until the kapoora turns just firm; overboiling first can make it rubbery later in the gravy.
3
Let the mustard oil reach a light smoke point before adding spices to tame its raw sharpness.
4
Brown the onions deeply but not dark brown; this dish gets much of its body and color from that stage.
5
Add the kidney after the masala is ready and cook it briefly, because kidney toughens fast with prolonged heat.
6
If the gravy smells too strong midway, cook uncovered for a few extra minutes to let the aroma mellow.
7
This tastes even better after a short 15-minute rest, which helps the spices settle into the offal.