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Recipe, recipes, food,

Masala Kaleji

..Masala Kaleji
  • Serves: 5 People
  • Prep Time: 40 Minutes
  • Cooking: 30 Minutes
  • Calories: 281
  • Difficulty: easy

Kaleeji (liver) mostly turns chewy due to long cooking. Making soft masala kaleji is one of those recipes where spices are less important. What matters is technique. Even if you just add salt and pepper you can make the best juicy liver curry or bhuni kaleji. So follow the cooking timing and technique for best tasting juicy mutton or beef liver curry. Of course I have used the spices in this recipe of kaleji masala and you can also change these as per your taste but i suggest to better follow the recipe for proper results.

Tips:  Salt can extract a lot of juices from liver so add the salt at the end of the recipe.

Dried fenugreek will not only adds aroma to the masala kaleji but will also help in digestion of the liver especially for senior citizens.

The basic trick in making soft and juicy bhuni kaleji is cooking time and technique, so follow the step closely.



  1. In a chopper add cloves, onion, fresh coriander and green chilies. Chop these well and keep aside.

  2. In a pan add cooking oil along with cloves, cinnamon stick, black cardamom, bay leaf and black pepper corns.

  3. Fry these for 1 minute on medium flame.

  4. Add chopped green masala in the pan and cook it for 8-10 minutes.

  5. Now add liver, mix well and cook for 8-10 minutes.

  6. In yogurt add garam masala, red chili powder, turmeric powder, coriander powder and mix well. Add this spice mix yogurt in the liver and mix well.

  7. Add 1/2 glass of water in the kaleji masala, give a mix, cover and cook on low flame until oil separates (approximately 4-5 minutes).

  8. Add dry fenugreek, cumin seeds, salt and lemon juice. Mix well.

  9. Take out the masala kaleeji in a bowl and garnish with fresh coriander, green chilies and ginger.

  10. Soft 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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