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Tender mutton liver pieces pan-fried in a fragrant masala of onions, tomatoes, and aromatic spices. This classic North Indian and Pakistani dish, also known as Kaleji Masala, is celebrated for its rich, savory flavor and quick cooking time, making it a perfect appetizer or a main course with roti or naan.
For 4 servings
Prepare the Liver
Sauté Aromatics
Cook the Masala Base
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Tender mutton liver pieces pan-fried in a fragrant masala of onions, tomatoes, and aromatic spices. This classic North Indian and Pakistani dish, also known as Kaleji Masala, is celebrated for its rich, savory flavor and quick cooking time, making it a perfect appetizer or a main course with roti or naan.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 413.86 calories per serving with 38.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Mutton Liver
Finish and Garnish
For a richer, creamier texture, add 2-3 tablespoons of beaten yogurt or fresh cream along with the spices in Step 3. Cook until the oil separates.
For a spicier kick, add 1 teaspoon of freshly crushed black pepper along with the garam masala at the end of cooking.
To make a gravy version, add 1 cup of hot water after frying the liver in masala. Simmer for 5-7 minutes until the gravy thickens to your desired consistency.
Mutton liver is an exceptional source of heme iron, which is easily absorbed by the body. This helps in preventing iron-deficiency anemia, boosting hemoglobin levels, and improving energy.
It provides high-quality protein that is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Liver is one of the most concentrated natural sources of Vitamin A, which is crucial for maintaining healthy vision, supporting a strong immune system, and promoting skin health.
Packed with a wide range of B vitamins, especially Vitamin B12, which plays a vital role in energy metabolism by helping convert food into usable fuel for the body.
Yes, in moderation. Mutton liver is a nutritional powerhouse, extremely rich in iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
One serving of Mutton Kaleji Fry (approximately 200g) contains around 290-320 calories, depending on the amount of ghee used. This estimate includes calories from the liver, ghee, onions, and tomatoes.
The most common reason for tough liver is overcooking. Liver cooks very quickly, in about 10-15 minutes. Another reason could be adding salt too early, which draws out moisture and toughens the meat.
Absolutely. Chicken liver is a great substitute. It is more delicate and cooks even faster, so reduce the cooking time in Step 4 to about 5-7 minutes to prevent it from becoming dry.
To neutralize the strong 'offal' smell and taste, you can soak the cleaned liver pieces in milk or a mixture of water and 1 tablespoon of vinegar for 30 minutes. Rinse thoroughly before cooking.
This dish pairs wonderfully with Indian flatbreads like hot naan, roti, or paratha. It can also be served as a side dish with a simple dal and steamed rice.