Kaleji Masala

1. 1
   prep · ~10 min

   Prep the kaleji and vegetables.

   1.Rinse the mutton liver quickly and drain well.

   2.Cut it into bite-size pieces and keep aside.

   3.Slice the onion finely, chop the tomato, slit the green chili, and chop the coriander leaves.

   TIPKeep the liver pieces medium and even so they cook fast without turning tough.
2. 2
   saute · ~8 min

   Cook the whole spices and onions.

   1.Heat oil in a pan over medium heat.

   2.Add cumin seeds and bay leaf and cook until fragrant, about 30 seconds.

   3.Add the sliced onion and cook until light golden, 6 to 7 minutes.
3. 3
   saute · ~6 min

   Build the masala base.

   1.Add ginger-garlic paste and green chili and cook for 1 minute.

   2.Add tomato, turmeric powder, red chili powder, coriander powder, black pepper, and salt.

   3.Cook until the tomatoes soften and the masala looks thick, 4 to 5 minutes.

   TIPCook the tomatoes down well so the liver gets coated in a rich masala instead of a watery sauce.
4. 4
   saute · ~5 min

   Cook the kaleji in the masala.

   1.Add the mutton liver and mix well to coat every piece.

   2.Cook on medium-high heat for 3 to 4 minutes, stirring often.

   3.Pour in the water and mix again.

   TIPDo not cook liver for too long at this stage or it will become grainy and firm.
5. 5
   simmer · ~8 min

   Simmer until just tender.

   Cover the pan and cook on low heat for 6 to 8 minutes, stirring once or twice, until the liver is just cooked through and the masala turns semi-dry.

   TIPThe liver should be tender with no raw center; overcooking makes it dry.
6. 6
   garnish

   Finish with garam masala, lemon juice, and coriander leaves.

7. 7
   serve

   Serve hot with roti, paratha, or rice.

Cuisines we love