Kaleji Masala Curry | Gurda Kaleji Masala | Goat Liver Curry | Mutton Liver Curry | Kaleji Masala | Gurda Kaleji Recipe | Mutton Kaleji Curry
Ingredients for Gurda Kaleji Masala:
- Goat Liver/Kidney - 500 gms (mix of liver and kidney)
For the marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1.5 tsp
- Cumin powder- 1/2 tsp
- Curd/ Yogurt- 3 tbsp
Onion-Chilli paste:
- White Onion- 2 medium (around 150 gms)
- Green Chillies- 3
- Garlic Cloves- 5
- Ginger Chopped- 1/2 “ chopped
Tempering:
- Green Cardamom- 3
- Cloves- 4
- Cinnamon-2
- Black Peppercorns- 10
Powders:
- Kashmiri Chilli Powder- 1 tsp
- Kasuri Methi (Fenugreek leaves)- 1.5 tsp (roasted and powdered)
- Garam Masala Powder- 1/2 tsp
- Coriander leaves, chopped- 2 tbsp
- Refined oil- 4 tbsp
- Salt- 1 tsp
Preparation:
- Remove the thin membrane on top of the liver and halve the kidney and remove the skin.
- Cut the liver into small pieces and wash it well. If the liver pieces are too dark or smell, you can soak the liver pieces in water in which 1/2 tsp vinegar has been added. Soak it for 15 mins and then wash it with plain water and then drain well.
- Once the water is drained, marinate the liver and kidney with the items specified above. Do not add salt while marinating.
- Make a paste by adding the onions, green chillies, garlic cloves and chopped ginger.
Process:
- Heat oil in a pan or kadai and add the whole spices (garam masala) for tempering. Give a stir and then add the paste made earlier. Mix it well and fry on medium to occasionally low heat for 8-9 mins till light brown in colour.
- Now add the marinated liver and fry on high heat for 2 mins. Now add the Kashmiri Chilli Powder and continue to fry on medium heat for another 3 mins.
- Add the salt and 150 ml water, give a mix and cover & cook on low heat for 10 mins.
- Now, open the lid and add the garam masala powder and Kasuri Methi (roasted & powdered)
- Mix well and simmer for 2 mins.
- Garnish with chopped coriander leaves, give a mix and serve.
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