Every Bakra Eid making Kaleeji Masala (Mutton Liver Fry) has been a tradition for as long as I remember. I never felt it smell was odd or anything about the taste but when I moved to the US it never tasted the same. I have tried so many recipes but none of them tasted good until I landed on this recipe so, I decided to share this quick and easy recipe for all of you to enjoy.
How to clean Mutton Liver
To get rid of any smell from the fresh liver, rub fresh crushed garlic and some vinegar all over it and then rinse it with cold water. Keep it in a seive to get rid of any leftover water before cooking.
Ingredients for Kaleeji Masala
Liver
Kaleeji is an urdu word for liver. I used one pound of lamb liver cut into cubes, rinse it with cold water, and left it in the strainer to remove any excess water before cooking. You can also use chicken liver for this recipe.
Ginger garlic paste
Subcontinental food is incomplete without some ginger and garlic. I like to make ginger and garlic paste in advance and freeze it in small portions. I used a tbsp of ginger and garlic paste in this recipe.
Spices
I used some very simple spices for this recipe including salt, red chili powder, coriander powder, cumin seeds, and garam masala. Add oil to a pan, then add cumin seeds and let them cook for a minute before adding ginger and garlic.
Tomatoes
Once you cook cumin seeds and ginger garlic in oil for a minute add chopped tomatoes followed by all the spices. Cover and cook until softens. Use a wooden spoon to break down soft tomatoes. This tomato masala makes the perfect base for kaleeji.
How to serve Liver?
This kaleeji or liver masla is a unique Pakistani dish. Garnish the dish generously with freshly sliced green chilies to add a burst of color and freshness. Serve the kaleeji masala with warm naan bread or steamed rice on the side to create a satisfying and complete meal.
How to store kaleeji
To store kaleeji masala properly, allow it to cool down to room temperature before handling. Transfer the leftover kaleeji masala into an airtight container, ensuring all the gravy and chicken pieces are fully covered. Refrigerate promptly and consume within 2-3 days to maintain its freshness and flavor. Reheating the dish gently on the stovetop or microwave is recommended before serving again.
Must Try Recipes
- Easy one spice butter chicken
- One Pot Lamb Masala
- Mutton Korma
- Homemade Haleem Masala
- Mutton Biryani
Kaleeji Masala
Ingredients
- 1 lb liver kaleeji
- 4 medium tomatoes
- 3/4 tsp salt or to taste
- 1/2 cup oil
- 1 tbsp ginger and garlic paste
- 1 tbsp cumin seeds
- 1 tsp red chili
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 1/2 tsp garam masala
- 6 green chilies
Instructions
- Cut kaleeji into pieces.
- Apply some fresh garlic and vinegar and let it rest for 5 minutes, then rinse it with cold water.
- Add oil to a pan. Add 1 tbsp of cumin seeds and let them splatter over high heat. Now add ginger and garlic paste. Mix it well and cook for another minute.
- Add chopped tomatoes, salt, red chili, coriander and turmeric. Mix it well. Cover and cook over medium heat until tomatoes are softened.
- Use the back of the spoon to break tomatoes to make the masala.
- Now add kaleeji and cook on high heat for 7-8 minutes.
- Don’t overcook. As soon as you see the juices run clear, turn off the stove and remove the pan from the stove.
- Sprinkle garam masala.
- Garnish with green chilies and enjoy.
Video
Notes
- Once you add liver to the masala, cook it on high heat for only 7-8 minutes. Don’t over cook it or it’ll harden.
