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Tender pieces of mutton liver simmered in a rich, aromatic masala of onions, tomatoes, and fragrant spices. This hearty North Indian delicacy is perfect with hot rotis or naan for a deeply satisfying meal.
For 4 servings
Prepare and Marinate the Liver
Prepare the Masala Base
Cook the Liver
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Tender pieces of mutton liver simmered in a rich, aromatic masala of onions, tomatoes, and fragrant spices. This hearty North Indian delicacy is perfect with hot rotis or naan for a deeply satisfying meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 432.19 calories per serving with 39.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish
Replace mutton liver with chicken liver. Reduce the simmering time in step 3 to 6-8 minutes as chicken liver cooks much faster.
Increase the amount of green chillies and red chilli powder. You can also add 1/2 teaspoon of black pepper powder along with the other spices for extra heat.
Add one small potato, diced, along with the onions and cook until it's partially done before adding the tomatoes. This adds extra body to the curry.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body and helps prevent iron-deficiency anemia.
Provides high-quality protein essential for building and repairing tissues, muscle growth, and overall body function.
Extremely rich in Vitamin B12, which is crucial for brain health, nerve function, and the formation of red blood cells.
One serving (approximately 260g) contains around 350-400 calories, primarily depending on the amount of oil used and the fat content of the liver.
Yes, in moderation. Mutton liver is an excellent source of high-quality protein, iron, Vitamin A, and B vitamins, particularly B12. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
To clean the liver, first remove the thin outer membrane (if present) by peeling it off. Rinse the liver under cold running water. Cut it into bite-sized pieces and rinse again to remove any residual blood. Pat dry before marinating.
Bitterness can come from a few sources: over-browning or burning the onions or ginger-garlic paste, or burning the powdered spices. Sauté these ingredients carefully on medium heat to avoid this.
Yes, you can. The curd adds a slight tang and creaminess. You can skip it or add a tablespoon of cashew paste or fresh cream at the end for a richer gravy.
Leftover Mutton Kaleji Masala can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.