Mutton Gurda Kapoora Masala

Name: Mutton Gurda Kapoora Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g mutton kidney (cleaned and cut into bite-size pieces); 300 g mutton kapoora (cleaned, peeled if needed, and cut into pieces); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

8/10

Rich and spicy offal masala made with mutton kidney and testicles, cooked with onions, tomatoes, ginger, garlic, and warming spices. It turns tender, deeply savory, and best enjoyed hot with roti or pav.

PREP

20m

COOK

30m

SERVES

1 KATORI

283 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Clean and prep the gurda and kapoora.
1.Rinse the mutton kidney well and cut away any hard white core if present.
2.Cut the kidney into bite-size pieces and keep aside.
3.Rinse the mutton kapoora well, peel the outer membrane if needed, and cut into medium pieces.
TIPClean trimming keeps the final dish fresher tasting and helps the masala stay balanced.
boil · ~10 min
Parboil the kapoora.
Place the mutton kapoora in a pan with the water and bring to a boil. Cook for 8 to 10 minutes until lightly firmed, then drain and keep aside.
TIPThis step helps remove impurities and gives the kapoora a better texture in the masala.
saute · ~10 min
Cook the onion base.
1.Heat the oil in a kadai over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add the chopped onion and cook until golden, about 6 to 8 minutes.
4.Add the ginger-garlic paste and green chili, then sauté for 1 minute.
TIPLet the onions turn properly golden for a deeper, meatier masala.
saute · ~7 min
Build the masala.
1.Add the chopped tomato and cook until soft and pulpy, about 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well and cook until the masala looks thick and glossy.
saute · ~8 min
Cook the gurda and kapoora in the masala.
Add the mutton kidney and parboiled kapoora to the pan. Mix well and cook over medium-high heat for 6 to 8 minutes, stirring often, until the kidney is just cooked and the masala coats everything well.
TIPDo not overcook the kidney or it can turn rubbery.
simmer · ~2 min
Finish the masala.
Lower the heat, sprinkle in the garam masala, and cook for 2 more minutes until the flavors come together and the dish turns semi-dry.
garnish
Add coriander leaves and lemon juice.
Turn off the heat and mix in the chopped coriander leaves and lemon juice for a fresh finish.
serve
Serve hot.
Serve Mutton Gurda Kapoora Masala hot with roti, pav, or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Trim the kidney core thoroughly before cooking; that white center can make the dish smell stronger and stay chewy.
2
Do not skip parboiling the kapoora, as it firms them slightly and helps remove scum for a cleaner-tasting masala.
3
Cook the onions to a true golden brown, not just soft, so the masala gets the deep savory base this offal dish needs.
4
Add the kidney only after the tomato masala turns thick and glossy; it cooks fast and toughens if left too long in the pan.
5
Keep the final texture semi-dry rather than watery, so the masala clings to each piece of gurda and kapoora.
6
Stir in lemon juice only after switching off the heat to keep its brightness and cut through the richness of the offal.
7
This dish is best eaten fresh and hot; if reheating, warm gently just until hot to avoid rubbery kidney.