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Recipe, recipes, food,

Kaleji Masala

..Kaleji Masala
  • Serves: 5 People
  • Prep Time: 10 Minutes
  • Cooking: 20 Minutes
  • Calories: 504
  • Difficulty: easy

Kaleji Masala also known as Mutton Liver Curry is a real delicacy and a treat for your taste buds. This spicy semi-dry dish made with fresh spices and chunks of goat liver can be the center of attention at your dinner table especially if your guests love vegetarian food.

It is a much-loved dish in most Muslim households in India and Pakistan as their ancestors have passed down this recipe for generations. Hence, you will find it on their dinner table during festivals like Bakra Eid and Ramadan. This delicious recipe of kaleji masala or fry liver can be eaten either as an appetizer with lemon juice or another welcome drink or you can add it to the main course by having it with rotis or rice. Mutton liver curry or mutton liver masala is very easy to make and can be cooked in 30 minutes or so. Goat liver is also called a 'superfood' as it enriches your body with proteins, minerals and vitamins. Also, it is low in calories which makes it a good choice for health conscious individuals. Liver is so nutritious that it surpasses almost all fruits and vegetables when it comes to mineral and vitamin content. What's more, you can easily find it in butcher shops and meat houses across the country. All these aspects make Kaleji Masala a must to learn for every home cook.



  1. In a pan heat the cooking oil.

  2. Add cumin seeds, black pepper corns, cloves and black cardamom and fry for 1 minute.

  3. Add sliced onion and fry till they turn golden brown.

  4. Then add sliced tomato and cook till they turn completely soft. (Add some water if required so the masala may not burn).

  5. Add liver cubes and fry till it changes color.

  6. Now add ginger garlic paste and fry till the raw smell gone.

  7. Add turmeric, red chili powder and crushed coriander seeds in it, mix well.

  8. Turn the flame to low, add yogurt and mix, let it cook for 10-15 minutes on low flame.

  9. Add garam masala powder and salt along with green chilies and mix well. Cook till the oil separates.

  10. Add dried fenugreek leaves, mix it and kaleji masala is ready to enjoy. 

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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