Mutton Gurda Fry
Tender mutton kidneys cooked in a rich, spicy masala of onions, tomatoes, and aromatic spices. This North Indian delicacy is a flavorful and robust dish, perfect with hot roti or naan.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Mutton Kidneys
- b.Split the kidneys in half lengthwise and carefully remove the outer membrane and the white fatty core (sinew) from the center using a small, sharp knife.
- c.Soak the cleaned kidneys in a bowl of water with 1 tablespoon of vinegar or salt for 15-20 minutes. This is a crucial step to remove the strong odor.
- d.Drain the water, rinse the kidneys thoroughly under cold running water 2-3 times.
- e.Chop the kidneys into bite-sized pieces and pat them completely dry with paper towels.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee in a heavy-bottomed pan or kadai over medium-high heat.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with the back of a spoon, until they break down and become pulpy.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- d.Stir well and cook the masala for 3-4 minutes, stirring continuously, until the ghee begins to separate from the mixture at the edges.
- 4
Step 4
- a.Cook the Kidneys
- b.Increase the heat to high. Add the prepared kidney pieces to the pan.
- c.Stir-fry for 3-4 minutes, searing the kidneys on all sides to lock in the juices.
- d.Reduce the heat to medium-low, add 60 ml (1/4 cup) of water, and mix well.
- e.Cover the pan and simmer for 10-12 minutes, or until the kidneys are tender. Avoid overcooking to prevent them from becoming tough and rubbery.
- 5
Step 5
- a.Finish and Serve
- b.Uncover the pan. If there is excess liquid, increase the heat and cook for 2-3 minutes until the gravy thickens and coats the kidney pieces.
- c.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- d.Garnish with freshly chopped coriander leaves. Serve immediately with hot roti, naan, or paratha.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is cleaning the kidneys thoroughly to eliminate any strong smell. Do not skip the soaking process.
- 2Do not overcook the kidneys. They cook quickly and will become tough and rubbery if cooked for too long.
- 3Searing the kidneys on high heat initially helps to develop a good flavor and keeps them juicy.
- 4Using ghee instead of oil adds a rich, authentic flavor to the dish.
- 5For the best taste, use fresh, high-quality spices.
- 6Ensure the tomatoes are fully cooked and mushy before adding the powdered spices for a smooth masala base.
Adapt it for your goals.
Add Vegetables
Incorporate diced bell peppers (capsicum) or sliced onions along with the tomatoes for added texture and flavor. Sauté them until slightly tender.
Gravy VersionGravy Version
To make a gravy version (Gurda Masala), add 1/2 cup of whisked yogurt or 1/2 cup of water after cooking the spices. Simmer until the gravy reaches your desired consistency.
Different ProteinDifferent Protein
This recipe works well with chicken kidneys (Kaleji). Adjust the cooking time as chicken kidneys cook faster than mutton.
Creamy FinishCreamy Finish
For a richer, milder version, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton kidneys are packed with protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron, which is easily absorbed by the body. Iron is vital for forming hemoglobin, preventing anemia, and boosting energy levels.
Abundant in B Vitamins
Kidneys are a powerhouse of B vitamins, especially Vitamin B12, which is crucial for nerve function, DNA synthesis, and the formation of red blood cells.
Frequently asked questions
Cleaning is crucial. First, remove the outer membrane and the white fatty core. Then, soak the kidneys in water with a tablespoon of vinegar or salt for at least 15-20 minutes. Finally, rinse them thoroughly under cold running water several times before cooking.