Kaleja Masala Recipe
Ingredients
Kaleja (Liver)– 500 grams
White vinegar– 2 tablespoons (or Lemon juice)
Mustard oil – ½ cup
Cinnamon sticks– 2 pieces
Green cardamom – 3 pieces
Cloves – 3-4 pieces
Black pepper – 1 teaspoon
Bay leaves – 2 pieces
Onions –2 medium-sized(finely chopped or pureed)
Ginger-garlic paste– 1.5 teaspoons
Red chili powder – 1 teaspoon
Coriander powder – 2 teaspoons
Kashmiri red chili powder– 1 teaspoon
Roasted cumin powder – 1 teaspoon
Turmeric powder– ½ teaspoon
Yogurt –¼ cup
Tomatoes – 2 medium-sized (pureed or finely chopped)
Water – ½ cup (adjust as per gravy consistency)
Green chilies – 3-4 pieces (chopped)
Kasuri methi (dried fenugreek leaves)– 1 teaspoon
Garam masala – ½ teaspoon
Salt – 1.5 teaspoons (adjust to taste)
Fresh coriander leaves – For garnish
Let’s Start Recipe
Today, we are making a **delicious and spicy Special Kaleja Masala**. This kaleja masala is going to be super tender, flavorful, and absolutely fantastic! You can serve it with **chapati**, **paratha**, **naan**, or **rice**. The best part? The kaleja won’t be tough, and there won’t be any smell. Let’s get started with the recipe!
Step 1 : Cleaning the Kaleja (Liver)
* First, I’ve taken **half a kilo of kaleja** (liver).
I haven’t washed it yet.* Cut the kaleja into **medium-sized pieces** (avoid making them too large).
* Add **2 tablespoons of white vinegar** (or lemon juice if vinegar is unavailable) and mix it well.
* Add enough **water** to completely submerge the kaleja and let it sit for **10-15 minutes**.
The vinegar helps remove any blood and odor.* After about **20 minutes**, wash the kaleja thoroughly **2-3 times** until the color changes, and the liver looks clean.
Step 2 :🍳 Frying the Whole Spices
In a pan, heat **half a cup of mustard oil** (you can use any oil you prefer).
Once the oil is hot, add **2 cinnamon sticks**, **3 green cardamoms**, **3-4 cloves**, and **1 teaspoon black pepper**.
Also, add **2 bay leaves**.* Fry these whole spices on **low flame** for about **1-2 minutes** to release their flavors.
Step 3 : 🧅 Cooking the Onions
* Add **2 medium-sized onions**, finely **pureed** (or chopped).
* Cook on **medium-high flame**, stirring constantly, until the onions turn **golden brown** and lose their raw taste (around **7-8 minutes**).
Step 4 : 🍖 Cooking the Kaleja
Once the onions are browned, add the **washed kaleji** (drained of any water).
* Cook on **medium-high flame** for **4-5 minutes** until the kaleji’s color changes and it starts to cook.
* Add **1.5 teaspoons ginger-garlic paste** and cook for **1-2 minutes** until the raw smell of ginger-garlic disappears.
Step 5 : 🌶️ Adding the Spices
Now, add the following spices:
1 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon Kashmiri red chili powder (for color)
1 teaspoon roasted cumin powder
**½ teaspoon turmeric powder
Mix well and cook on **low flame** for **2-3 minutes** so the spices cook well and blend into the kaleja.
Step 6 : 🍚 Adding the Yogurt
Add **¼ cup yogurt** (always add yogurt on low flame to avoid curdling).
Mix the yogurt well into the masala and cook on **medium flame** until the yogurt loses its raw taste, and the oil starts to separate.
Step 7 : 🍅 Adding the Tomatoes
* Add **2 medium-sized tomatoes**, pureed or finely chopped.
Cook on **medium flame** for **4-5 minutes** until the tomatoes are cooked, and the oil starts separating from the masala.
Step 8 : 💧 Adding Water
Once the tomatoes are well-cooked, add **½ cup of water**.
Mix well and cook for another **1-2 minutes**.
* Add **3-4 green chilies** (finely chopped), and mix well.
* Cover the pan and cook on **low flame** for **10-12 minutes** so the kaleja gets tender.
Step 9 : 🌿 Finishing Touches
After **12 minutes**, add **1 teaspoon dried fenugreek leaves (kasuri methi)**, **½ teaspoon garam masala**, and **2-3 whole green chilies**.
Mix well and cook for **1-2 more minutes**.
Add **½ cup warm water** for your desired gravy consistency.
Finally, add **1.5 teaspoons salt** (always add salt at the end to keep the kaleji soft).
Mix everything well and cook for **2-3 minutes**.
🍽️ Serving the Dish
Garnish with **freshly chopped coriander leaves**.* Serve hot with **chapati**, **naan**, **paratha**, or **rice**.* This Special Kaleja Masala** is ready to be enjoyed with your family and friends!
Tip
This recipe ensures that the **kaleja** will never be tough or have a smell. It will be tender and absolutely delicious! Try it out, and I’m sure it’ll be a hit on **Special Days**.
If you liked the recipe, please **like, and leave a comment letting me know how it turned out for you.
Thank You ♥️….