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Kaleji (mutton Liver) masala

Servings: 2-3
Preparation time: 5 minutes.
Frying time: 18-19 minutes.
Cooking time: 6-7 minutes.
Total time: 31 minutes.

Hello non-vegetarian friends,

Do you ever tasted Kaleji (Mutton Liver)? It is widely eaten in UK and Germany and also true delicacy from India. It is incredibly healthy and nutritious too, full of vitamin A, beneficial for eyes.

“Kalegi Masala” is a excellent healthy main course served with rice or any type of bread. It becomes super delicious when it cook with onion.

It is important to rinse with vinegar/curd to get rid of special smell which may not be liked by everyone. Cut in small pieces; so that you need not to cook for longer (it become hard if overcook).

Enjoy the soft yummy “Kaleji (Mutton Liver) Masala”…

Ingredients:

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: half teaspoon
Garlic: 2flake (chopped in three to four pieces each)
Bay leaf: 2 no.
Salt: 1teaspoon
Turmeric powder: 1teaspoon
Red chilli powder: 1 teaspoon
Coriander powder: 1teaspoon
Garam masala powder: one forth teaspoon
Fresh coriander leaves: 2 table spoon (chopped)
Water: half cup

Preparation:

Clean and wash kaleji (mutton liver).
Chop onion and tomatoes into small pieces.

Method:

Heat oil in a pan till smoke is coming; put bay leaf, cumin and chopped garlic, fry till garlic become light brown.
Add onion, stir fry on high flame. (About 2-3 minutes), add chopped tomato, ginger and garlic paste, continue to fry for another 2-3 minutes.
Add kaleji (mutton liver), chilli, coriander powder; reduce to low flame.
Fry till liquid dries up (about 5-6 minutes).
Add salt and continue cooking for another couple of minutes.
Add hot water. Close lid.
Reduce to lower heat and cook for 5 -7 minutes.
Add Garam masala powder and chopped coriander leaves.
Serve hot with Roti or Paratha.