Kaleji, or mutton liver, is a highly flavourful and nutrient-rich dish often made during special occasions. This recipe uses a rich masala base, resulting in tender liver pieces immersed in a spicy and aromatic gravy.
Mutton liver, or “kaleji,” is known for its bold, earthy taste, which pairs beautifully with a robust masala. The slow cooking process allows the liver to become tender, while the masala, infused with whole spices, creates a deep and complex flavour profile.
Ingredients:
- 500g mutton liver
- 1 tbsp salt (flat)
- 2 tbsp Kashmiri red chili powder
- ⅓ tbsp hot red chili powder
- ½ tbsp turmeric powder
- 3 tbsp danya jeera (coriander-cumin powder)
- 1 tbsp garam masala
- 1 tbsp black pepper powder
- 1 tbsp cardamom powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 60ml vegetable oil (¼ cup)
- 2 tbsp ghee
- 7 green cardamom pods
- 4 black cardamom pods
- 1 tsp black peppercorns
- Cloves (about 4-5)
- 3 green chilies (whole or slit)
- 3 medium onions, pulverised
- 2 bay leaves
- 500ml water (2 cups)
- Fresh coriander (for garnish)
- Whole green chilies (for garnish)
Instructions:
- Season the Liver:
- In a large bowl, combine the mutton liver with salt, Kashmiri red chili powder, hot red chili powder, turmeric powder, danya jeera, garam masala, black pepper powder, cardamom powder, garlic paste, and ginger paste. Mix well to ensure the liver is evenly coated with the spices.
- Prepare the Masala:
- Heat the oil and ghee in a pot over medium heat. Add the green cardamom pods, black cardamom pods, black peppercorns, and cloves. Fry the spices for about 2 minutes until they release their aromatic fragrance.
- Cook the Onions:
- Add the whole green chilies, followed by the pulverised onions. Cover the pot partially to avoid splattering. Stir occasionally, ensuring the onions cook evenly. Add the bay leaves halfway through for an additional layer of aroma. Continue cooking until the onions turn golden brown and the oil starts separating, about 10 minutes.
- Add the Liver:
- Once the onions are cooked, add the spiced mutton liver to the pot. Stir well, combining the liver with the onions and spices. Let the liver cook for about 5 minutes, allowing the masala to coat each piece.
- Cook the Liver:
- Pour in the water, enough to cover the liver, and bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and cook for about 90 minutes. This slow cooking will allow the liver to become tender and fully absorb the masala flavours.
- Finish the Dish:
- After 90 minutes, check the consistency of the gravy. It should be thick and rich. Stir in a teaspoon of garam masala and drizzle some extra ghee for an added layer of richness.
- Garnish and Serve:
- Garnish the dish with freshly chopped coriander and whole green chilies for decoration or an extra touch of heat. Serve hot with naan, roti, or steamed rice.
Tips for Perfect Kaleji:
- Liver Cooking: Mutton liver can toughen if overcooked, so be mindful of the cooking time. The liver should be tender but not overly soft.
- Spice Adjustment: Adjust the heat level by adding or reducing the quantity of chili powder and green chilies.
- Masala Thickness: If the gravy is too thick or too thin, adjust by adding more water or simmering uncovered to reduce it.
Enjoy your rich and aromatic Kaleji with warm naan or rice, making for a deliciously hearty meal.
Kaleji (Mutton Liver in Rich Masala)
Kaleji, or mutton liver, is a highly flavourful and nutrient-rich dish often made during special occasions. This recipe uses a rich masala base, resulting in tender liver pieces immersed in a spicy and aromatic gravy.
Ingredients
Instructions
Season the Liver:
-
In a large bowl, combine the mutton liver with salt, Kashmiri red chili powder, hot red chili powder, turmeric powder, danya jeera, garam masala, black pepper powder, cardamom powder, garlic paste, and ginger paste. Mix well to ensure the liver is evenly coated with the spices.
Prepare the Masala:
-
Heat the oil and ghee in a pot over medium heat. Add the green cardamom pods, black cardamom pods, black peppercorns, and cloves. Fry the spices for about 2 minutes until they release their aromatic fragrance.
Cook the Onions:
-
Add the whole green chilies, followed by the pulverised onions. Cover the pot partially to avoid splattering. Stir occasionally, ensuring the onions cook evenly. Add the bay leaves halfway through for an additional layer of aroma. Continue cooking until the onions turn golden brown and the oil starts separating, about 10 minutes.
Add the Liver:
-
Once the onions are cooked, add the spiced mutton liver to the pot. Stir well, combining the liver with the onions and spices. Let the liver cook for about 5 minutes, allowing the masala to coat each piece.
Cook the Liver:
-
Pour in the water, enough to cover the liver, and bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and cook for about 90 minutes. This slow cooking will allow the liver to become tender and fully absorb the masala flavours.
Finish the Dish:
-
After 90 minutes, check the consistency of the gravy. It should be thick and rich. Stir in a teaspoon of garam masala and drizzle some extra ghee for an added layer of richness.
Garnish and Serve:
-
Garnish the dish with freshly chopped coriander and whole green chilies for decoration or an extra touch of heat. Serve hot with naan, roti, or steamed rice.
Note
Liver Cooking: Mutton liver can toughen if overcooked, so be mindful of the cooking time. The liver should be tender but not overly soft.
Spice Adjustment: Adjust the heat level by adding or reducing the quantity of chili powder and green chilies.
Masala Thickness: If the gravy is too thick or too thin, adjust by adding more water or simmering uncovered to reduce it.
