Kaleji (mutton Liver) masala


  • Liver (Mutton liver): 300gm (chopped in small pieces)
  • Onion: 2 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 2 table spoon
  • Cumin seed: half teaspoon
  • Garlic: 2flake (chopped in three to four pieces each)
  • Bay leaf: 2 no.
  • Salt: 1teaspoon
  • Turmeric powder: 1teaspoon
  • Red chilly powder: 1 teaspoon
  • Coriander powder: 1teaspoon
  • Garam masala  powder: one forth teaspoon
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  half cup


  1. Clean and wash kaleji (mutton liver).
  2. Cut onion and tomatoes into small pieces.


  1. Heat oil in a pan till smoke is coming.
  2. Put bay leaf, cumin seed and chopped garlic, fry till garlic become light brown.
  3. Add onion and brown on high flame. (About5- 7minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3 minutes.
  5. Add kaleji (mutton liver), chilly, coriander powder. Reduce to low flame.
  6. Fry till liquid dries up (about 5-10 minutes).
  7. Add salt and continue to roast for another 2 minutes.
  8. Add hot water. Close lid.
  9. Reduce to lower heat and cook for 5 -7 minutes.
  10. Add Garam masala powder and chopped coriander leaves.

Serve hot with roti or paratha.

CC BY-NC-SA 4.0 Kaleji (mutton Liver) masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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