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Tender pieces of mutton liver cooked in a rich and spicy onion-tomato masala. This Rajasthani specialty is robust, flavorful, and comes together quickly, making it a perfect side for rotis or naan.
For 4 servings
Prepare the Liver
Sauté Aromatics
Build the Masala Base
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Tender pieces of mutton liver cooked in a rich and spicy onion-tomato masala. This Rajasthani specialty is robust, flavorful, and comes together quickly, making it a perfect side for rotis or naan.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 440.58 calories per serving with 39.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kaleji
Finishing Touches
Serve
This recipe can also be made with chicken liver. Reduce the cooking time slightly as chicken liver cooks faster than mutton liver.
For a richer, creamier gravy, you can add 2 tablespoons of fresh cream or cashew paste along with the yogurt.
To add a smoky flavor, use the 'dhungar' method. Place a small bowl with a hot piece of charcoal in the center of the cooked dish, pour a teaspoon of ghee over it, and immediately cover the pan for 2-3 minutes.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. This helps in preventing and treating iron-deficiency anemia, boosting energy levels, and improving overall vitality.
Liver is packed with Vitamin B12, crucial for brain health, nerve function, and the formation of red blood cells. A single serving can provide well over the daily recommended intake.
It is an exceptional source of preformed Vitamin A (retinol), which is vital for good vision, a healthy immune system, and proper organ function.
Kaleji provides high-quality protein containing all essential amino acids, which are necessary for building and repairing tissues, muscle growth, and producing enzymes and hormones.
One serving of Kaleji Masala contains approximately 350-400 calories, depending on the amount of oil used and the fat content of the liver.
Kaleji (liver) is a nutritional powerhouse, extremely rich in iron, Vitamin A, and B vitamins, particularly B12. It's excellent for preventing anemia and boosting energy. However, it is also high in cholesterol, so it should be consumed in moderation, especially by those with pre-existing heart conditions.
To reduce the gamey smell, you can soak the cleaned liver pieces in milk or a mixture of water and a tablespoon of vinegar for about 30 minutes before cooking. Rinse thoroughly before use. Proper cleaning and removing the thin outer membrane also helps significantly.
The most common reason for tough liver is overcooking. Liver cooks very quickly, usually within 10-12 minutes. Cook it on low to medium heat just until it's cooked through but still tender. Searing it on high heat initially helps to lock in the juices.
Yes. To make a gravy version, add about 1/2 to 3/4 cup of hot water after cooking the masala (before adding the liver). Bring it to a boil and then proceed with adding the liver and cooking as instructed.