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Tender pieces of mutton liver cooked in a spicy, thick masala of onions, tomatoes, and aromatic spices. This North Indian delicacy is quick to make and pairs perfectly with roti or naan.
For 4 servings
Prepare and Marinate the Liver
Sauté Aromatics and Spices
Cook the Masala and Liver
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Tender pieces of mutton liver cooked in a spicy, thick masala of onions, tomatoes, and aromatic spices. This North Indian delicacy is quick to make and pairs perfectly with roti or naan.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 436.48 calories per serving with 38.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer to Perfection
Garnish and Serve
This recipe works wonderfully with chicken liver. Reduce the cooking time by a few minutes as chicken liver cooks faster.
For added texture and flavor, add thinly sliced bell peppers (capsicum) along with the onions.
To make a gravy version (Kaleji Masala), add 1/2 cup of warm water in Step 4 and simmer until the gravy reaches your desired consistency.
Increase the amount of red chili powder and green chilies, or add a pinch of black pepper powder along with the garam masala for extra heat.
Mutton liver is an exceptional source of heme iron, which is easily absorbed by the body. It helps in the formation of hemoglobin and can prevent iron-deficiency anemia.
This dish provides high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
Liver is one of the best dietary sources of preformed Vitamin A (retinol), which is crucial for maintaining healthy vision, supporting the immune system, and promoting cell growth.
It is abundant in various B vitamins, including B12, riboflavin, and folate, which play vital roles in energy metabolism, red blood cell formation, and neurological health.
One serving of Kaleji Fry (approximately 225g) contains around 300-350 calories, depending on the amount of oil used and the fat content of the liver.
Kaleji Fry can be a healthy dish as liver is a nutrient-dense food, rich in iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so it should be consumed in moderation, especially by individuals with high cholesterol levels.
The most common reason for tough liver is overcooking. Liver cooks very quickly, and cooking it for too long causes the proteins to tighten, resulting in a hard, rubbery texture. Cook it just until it's done.
Yes, absolutely. Chicken liver is a great substitute. It is more tender and cooks faster, so you will need to reduce the simmering time in Step 4 to about 6-8 minutes.
To reduce the characteristic smell, you can soak the raw liver pieces in milk or a mixture of water and a tablespoon of vinegar for about 30 minutes. Rinse thoroughly before marinating.
Leftover Kaleji Fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Avoid over-reheating to prevent it from becoming tough.