Kaleji Masala | Liver Curry
A flavourful and delicious kaleji recipe
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.1 lb chicken liver (cut into bite sized pieces)
- 1 tsp ginger and garlic paste
- 1 lemon (we'll just be using the juice from this)
- 0.5 tsp cumin powder
- 0.25 tsp red chilli powder
- 0.25 tsp turmeric powder
- 1.5 tsp coriander powder
- 2 green chilies (4-5 for more heat, finely chopped or minced)
- 4 tbsp yogurt (ideally full fat)
- 1/3 cup oil
- 1 tsp cumin seeds
- 6 whole cloves
- 4 green cardamoms
- 0.5 tsp whole black pepper or coarsely crushed black pepper
- 1 medium piece of whole cinnamon
- 1 medium onion (finely processed into a paste)
- 2 medium tomatoes (finely processed into a paste)
- salt (to taste (start with 0.5 tsp and then adjust))
- fresh coriander (for garnishing)
- green chilies (for garnishing)
Instructions
- 1
Marinate the liver with all the ingredients from the 'marination' section and marinate everything for a minimum of one hour.
- 2
In a deep pot or wok, heat the oil. Add in the onions and whole spices and sauté them over a medium to high heat for 6-8 minutes, until they begin to turn lightly golden. Please note, blended onions won't turn much darker than this shade, so once they've got some colour, you're good to proceed.
- 3
Add in the blended tomatoes and sauté everything further over a high heat till the mixture becomes very thick, concentrated and glossy. The oil should begin to separate at the edges. Towards the end of this, add in all the spices.
- 4
Add in the marinated liver, alongside all the marination liquid. Sauté this mixture in the oil really really well - this will take lots of time as the liver and yogurt will release some moisture. Keep sauteing the liver until the mixture looks thick and the oil separates at the edges.
- 5
Add half a cup/125ml of water, bring to a boil, then cover and cook on low for 5-10 minutes
- 6
Finish off with a heavy hand of coriander and green chilies for garnishing. I also used some red chili flakes since I liked how they looked!