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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
Prepare the Mutton Kidneys
Sauté Aromatics
Cook the Masala
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 271.61 calories per serving with 22.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kidneys
Finish and Serve
Incorporate diced bell peppers (capsicum) or sliced onions along with the tomatoes for added texture and flavor. Sauté them until slightly tender.
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.
This recipe works well with chicken kidneys (Kaleji). Adjust the cooking time as chicken kidneys cook faster than mutton.
For a richer, milder version, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking.
Mutton kidneys are packed with protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
The most common reason for tough kidneys is overcooking. Kidneys are a delicate organ meat and cook very quickly. Simmer them for just 10-12 minutes until tender. Cooking them for longer will result in a rubbery texture.
Mutton kidneys are a nutrient-dense food. They are an excellent source of high-quality protein, iron, and B vitamins, particularly B12. However, they are also high in cholesterol and purines, so they should be consumed in moderation, especially by individuals with high cholesterol or gout.
One serving of Mutton Gurda Fry (approximately 235g) contains around 350-400 calories. The exact count can vary based on the amount of ghee used and the fat content of the kidneys.
This semi-dry dish pairs wonderfully with Indian flatbreads like roti, naan, or paratha. It can also be served as a side dish with dal and steamed rice. A simple kachumber salad (onion-tomato-cucumber) on the side provides a refreshing contrast.
Mutton Gurda Fry is best served fresh and hot. While you can store it in the refrigerator for a day, reheating can sometimes make the kidneys slightly tougher. If you must make it ahead, reheat gently on the stovetop with a splash of water.