Kaleji Masala Recipe

Introduction:

Kaleji Masala Recipe, or spiced liver curry, is a flavorful and hearty dish popular in South Asian cuisine. Known for its rich, aromatic spices and tender liver pieces, this dish is often prepared for special occasions or as a delicious addition to everyday meals. Kaleji (liver) is not only delectable when cooked in masala but is also a powerhouse of nutrients, providing a good dose of iron, protein, and essential vitamins. With its deep flavors and satisfying taste, Kaleji Masala has become a beloved dish for anyone looking for a protein-packed meal with a touch of traditional spice.

The secret to a perfect Kaleji Masala Recipe lies in the delicate balance of spices and cooking the liver to the right level of tenderness. Follow this detailed recipe to create a Kaleji Masala Recipe that’s brimming with flavor, perfectly cooked, and ready to impress. From marinating the liver to the final garnishing touches, each step is crafted to bring out the best in this classic dish.

Ingredients for Kaleji Masala

For Marination:

• 500 grams liver (chicken or mutton)
• 1 teaspoon turmeric powder
• 1 teaspoon lemon juice
• Salt, to taste

For the Masala:

• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions:

1: Preparing the Liver for Cooking

1. Start by cleaning the liver pieces well. Rinse them thoroughly in water and drain. In a bowl, add the liver pieces along with 1 teaspoon of turmeric powder, a teaspoon of lemon juice, and a pinch of salt. Mix well and let it marinate for 15-20 minutes. This helps to remove any odor and adds initial flavor to the liver.

2: Cooking the Masala

1. In a heavy-bottomed pan, heat 2 tablespoons of oil or ghee over medium heat. Add 1 teaspoon of cumin seeds and let them splutter, releasing a warm aroma.
2. Next, add the finely chopped onions and cook until they turn golden brown. This step is crucial, as the onions form the base of the masala. Once the onions are well-cooked, add 1 tablespoon of ginger-garlic paste and cook until the raw aroma disappears.

3: Adding the Tomatoes and Spices

1. Pour in the pureed tomatoes, stirring well. Cook the mixture until the tomatoes lose their raw flavor and the oil starts separating from the masala.
2. Now, add the dry spices: 1 teaspoon each of coriander powder and cumin powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and red chili powder according to your spice preference. Mix everything well and let the spices cook for a minute or two. This step ensures that the flavors meld together, creating a rich and aromatic masala.

4: Adding the Marinated Liver

1. Once the masala is ready, add the marinated liver pieces and slit green chilies to the pan. Stir the liver pieces into the masala, ensuring they are well-coated with the spices.
2. Cover the pan and cook on low to medium heat for about 10-15 minutes, stirring occasionally. The liver should cook through while absorbing the flavors of the masala. Be careful not to overcook, as liver can become tough if left on the heat for too long.

5: Finishing Touches

1. Once the liver is cooked, taste the dish and adjust the salt or spice levels as needed. Sprinkle freshly chopped coriander leaves on top for a burst of color and added freshness.
2. Serve hot with naan, roti, or steamed rice, and enjoy every bite of this spicy and tender Kaleji Masala.

“Kaleji Masala is more than just a dish — it’s a celebration of spices, flavor, and tradition.”

Pro Tips:

• Use Fresh Liver: Fresh liver has a better flavor and texture compared to frozen liver. It’s worth sourcing fresh liver for the best results.
• Marinate to Enhance Flavor: Marinating with turmeric, lemon juice, and salt helps to tenderize the liver and enhances the overall taste of the dish.
• Cook the Masala Well: The masala should be cooked thoroughly before adding the liver. This ensures the spices are well-blended, giving the dish its signature depth of flavor.
• Avoid Overcooking the Liver: Liver cooks quickly, so be careful not to leave it on the heat for too long. Overcooked liver can become tough and chewy.
• Use Fresh Spices: The quality of spices makes a big difference in flavor. Freshly ground spices will give you the most aromatic and vibrant Kaleji Masala.

Conclusion

Making Kaleji Masala at home is a rewarding experience. From the flavorful marination to the perfectly cooked liver, each part of the process contributes to a dish that’s rich in taste and tradition. Whether you’re cooking for family or trying it for yourself, Kaleji Masala brings the warmth of home-cooked comfort food with an indulgent touch of spice.

So, gather your ingredients and give this recipe a try. With each step, you’ll discover the joy of creating an authentic and flavorful Kaleji Masala that’s sure to impress. Enjoy this classic dish with a side of naan or rice, and savor the delightful flavors of South Asia’s beloved liver curry.