Kaleeji Masala
Kaleeji masala gets ready in 20 minutes, but it's so easy yet super flavorful that you'll make it again and again.
Servings: 4
Calories: 453kcal
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
Note:
- 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.
Nutrition
Calories: 453kcal | Carbohydrates: 15g | Protein: 25g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 312mg | Sodium: 313mg | Potassium: 699mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20218IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 7mg