Kaleji Masala Recipe (mutton liver recipe)

by Aleezay Khan

Kaleji Masala is one of those heartwarming dishes that really captures the essence of Pakistani cuisine. At its core, it’s all about the liver, usually from goat or lamb(I used the goat liver for this recipe), which I marinate and cook until it’s just perfectly tender. The magic, though, is in the masala – a rich, golden blend of spices that coat the liver, making it absolutely irresistible. Imagine this dish on your plate: the kaleji has this beautiful, deep color from all the spices, and you can see the juicy pieces. it’s an experience that brings a piece of Pakistani culinary tradition right to your table.

Ingredients used in kaleji masala recipe

Here’s the ingredients you need to create the mouthwatering Kaleji Masala at home:

1. 500 grams of Lamb or Goat Liver: The star of the dish, offering a rich texture and flavor.
2. 1 tablespoon Ginger-Garlic Paste: Adds a fragrant base to the masala.
3. 2 medium Onions, finely sliced: For sweetness and depth.
4. 2 Tomatoes, chopped: Introduces a slight tanginess to balance the spices.
5. 3-4 Green Chilies, slit: Adjust according to your heat preference.
6. 1/2 cup Yogurt, whipped: Helps tenderize the liver and adds creaminess.
7. 1 teaspoon Turmeric Powder: For color and its earthy flavor.
8. 1 teaspoon Red Chili Powder: Adds heat and vibrancy.
9. 1 teaspoon Coriander Powder: Brings a floral, citrusy profile.
10. 1/2 teaspoon Garam Masala: A finishing spice that adds warmth.
11. Salt to taste: Enhances all the flavors.
12. Fresh Coriander, for garnish: Adds a fresh, herbal touch.
13. 4 tablespoons Oil: For sautéing and cooking.

Cooking Tools required for kaleji masala recipe

Every great meal starts with the right tools. Here’s the tools to cook this Kaleji Masala Recipe:

1. A Sharp Knife: Essential for cleanly cutting the liver into pieces and preparing your ingredients.
2. A Cutting Board: For safe and hygienic chopping of onions, tomatoes, and green chilies.
3. A Heavy-Bottomed Skillet or Pan: Ensures even heat distribution for perfectly cooked kaleji without burning the spices.
4. A Mixing Bowl: For marinating the liver in yogurt and spices, ensuring every piece is evenly coated.
5. A Wooden Spoon or Spatula: Allows you to stir the ingredients gently, preventing the liver from breaking apart while mixing in the spices.
6. Measuring Spoons: To accurately measure out spices and ensure the perfect balance of flavors.

How to make kaleji masala recipe: Step by step process;

Master the art of creating the perfect Kaleji Masala with this straightforward, step-by-step guide:

1. Preparation: Start by cleaning the liver thoroughly under cold water, then cut it into bite-sized pieces. This ensures even cooking and maximizes flavor absorption.
2. Marinate: In a mixing bowl, combine the liver pieces with whipped yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes. The marination process tenderizes the liver and infuses it with the spices.
3. Sauté Onions: Heat oil in a heavy-bottomed skillet over medium heat. Add sliced onions and sauté until they turn golden brown. The onions add a natural sweetness and depth to the dish.
4. Cook Tomatoes: Add chopped tomatoes and green chilies to the skillet. Cook until the tomatoes are soft and the oil starts to separate. This creates a rich base for your masala.
5. Add Marinated Liver: Gently add the marinated liver to the skillet. Stir carefully to mix with the onion and tomato mixture. Cook on medium heat until the liver is browned on all sides, but be careful not to overcook.
6. Simmer: Once the liver is browned, reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes. This allows the liver to cook through and absorb the flavors of the masala.
7. Final Touches: Sprinkle garam masala over the cooked liver, mix gently, and cook uncovered for another 2-3 minutes. This adds an extra layer of flavor.
8. Garnish and Serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with naan or rice. The fresh coriander not only adds a burst of color but also a refreshing flavor contrast to the rich masala.

Expert Tip

For an unparalleled depth of flavor, toast your spices before marinating the liver. Here’s why this tip stands out: Toasting spices in a dry pan for just a minute or two until they become fragrant not only intensifies their flavors but also releases their natural oils, leading to a more robust and complex masala. This technique, often overlooked in quick recipes, is a secret weapon used by seasoned chefs to elevate the dish from good to unforgettable.

Serving Tips

To complement the rich and spicy flavors of Kaleji Masala Recipe, consider these accompaniments:

1. Naan or Roti: Soft, warm bread is perfect for scooping up the masala and liver pieces, making for a satisfying bite.
2. Basmati Rice: Fluffy and fragrant, it serves as a neutral base that balances the intensity of the spices.
3. Mint Chutney: Its cool and tangy flavor provides a refreshing contrast to the warmth of the Kaleji Masala.
4. Cucumber Raita: The creamy, cool yogurt with cucumber helps soothe the palate between bites of spicy liver.
5. Fresh Salad: A simple salad with lemon dressing can add a crisp, refreshing element to your meal.

Check more mutton/lamb recipes

Keema Kaleji recipe
Tawa Mutton recipe
Nargisi Kofta Biryani recipe
Bhuna Gosht Masala recipe
Karela Gosht recipe

Storage Instructions

Maximize the freshness and flavor of leftover Kaleji Masala is simple if you follow these steps:

To Store:

Allow the Kaleji Masala to cool down to room temperature after cooking. Then, transfer it to an airtight container and refrigerate. Properly stored, it can last for up to 3 days, ensuring the flavors continue to meld and deepen.

To Reheat:

When you’re ready to enjoy it again, reheat the Kaleji Masala gently over low heat on the stove, adding a splash of water if necessary to prevent it from drying out. Stir occasionally until it’s thoroughly warmed through. Avoid microwaving, as this can lead to uneven heating and change the texture of the liver.

Conclusion