Kaleji Masala (Liver)

Ingredients

500 grams mutton or beef liver (kaleji), cleaned and cut into bite-sized pieces

2 tablespoons cooking oil

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2 medium tomatoes, chopped

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt to taste

½ teaspoon garam masala

Fresh coriander leaves for garnish

Directions

Sauté Onions:

Heat oil in a pan over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and sauté until golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Cook Tomatoes:

Add chopped tomatoes to the pan.

Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add Spices:

Add coriander powder, turmeric powder, red chili powder, and salt.

Mix well and cook for another 2–3 minutes to blend the spices.

Add Liver:

Add the liver pieces to the pan.

Stir to combine with the masala.

Cook on medium heat for about 10–12 minutes, stirring occasionally, until the liver is cooked through.

Finish with Garam Masala:

Sprinkle garam masala over the curry.

Stir gently and simmer for an additional 2–3 minutes to enhance the flavors.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.