Loading...
A bold and aromatic North Indian delicacy, Gurda Kapoora Masala features tender goat kidneys and testicles simmered in a rich, spicy gravy. This traditional dish, known for its robust flavors from caramelized onions, tangy tomatoes, and a blend of classic spices, is a must-try for adventurous food enthusiasts. It's best savored with hot naan or tandoori roti.
For 4 servings
Clean the Organs
Parboil the Organs
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A bold and aromatic North Indian delicacy, Gurda Kapoora Masala features tender goat kidneys and testicles simmered in a rich, spicy gravy. This traditional dish, known for its robust flavors from caramelized onions, tangy tomatoes, and a blend of classic spices, is a must-try for adventurous food enthusiasts. It's best savored with hot naan or tandoori roti.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 355.21 calories per serving with 30.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Masala Base
Cook the Tomatoes and Yogurt
Simmer the Curry
Finish and Garnish
For a richer, milder gravy, add 2-3 tablespoons of fresh cream or cashew paste along with the water and simmer until thickened.
Finely chop the parboiled organs before adding them to the masala. Cook on a large flat tawa over high heat, mashing and mixing with spatulas for a classic street-food experience.
You can add 1 goat brain (bheja), cleaned and boiled, along with the gurda and kapoora for a richer, more complex dish known as 'Gurda Kapoora Bheja Masala'.
Organ meats are an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Goat kidneys are particularly rich in heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
This dish provides a significant amount of B vitamins, especially Vitamin B12, which is vital for nerve health, brain function, and the formation of red blood cells.
Goat testicles and kidneys are a good source of zinc, a mineral that plays a key role in supporting a healthy immune system, wound healing, and cell growth.
A single serving of Gurda Kapoora Masala contains approximately 395 calories. This can vary based on the amount of ghee used and the fat content of the meat.
It can be part of a balanced diet in moderation. Organ meats are incredibly nutrient-dense, packed with high-quality protein, iron, zinc, and B vitamins. However, they are also high in cholesterol and saturated fat, so it's best enjoyed occasionally.
The key is a two-step cleaning process. First, soak the chopped pieces in a solution of water, vinegar, and turmeric for 15-20 minutes. Second, parboil them for 5-7 minutes and discard the water. These steps effectively neutralize any strong odors.
Curd often splits or curdles when added to a hot mixture too quickly. To prevent this, always lower the heat to a minimum, add the whisked curd, and stir continuously and briskly until it is fully incorporated into the masala before increasing the heat again.
Gurda Kapoora Masala pairs beautifully with Indian breads like Tandoori Roti, Naan, or Roomali Roti. It also goes well with a side of sliced onions, lemon wedges, and a simple green chutney.
Yes, this dish tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.