Kaleji Masala

Kaleji or Mutton Liver is one of my favourite dish amongst various Mutton dishes. I prefer Mutton liver over Chicken Liver. I had earlier made Mutton Liver Dopiaza and it’s a major hit with me but this time I thought of making a Masala so that I can enjoy with Naan which I made too #MadhusKitchen #foodie #Kolkatafoodie

Course – Main Meal

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves – 2 people

Preparation time -20 mins, Cooking time -1 hour


300 gms Kaleji or Mutton liver

1 large onion chopped fine

1 Tbsp ginger paste

1 tsp garlic paste

2-3 sprigs coriander leaves chopped fine

1-2 medium size tomatoes chopped fine

1 ginger julienned

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp cumin seeds

2-3 green chillies chopped fine

1 tsp whole garam masala

Ghee to cook

Salt as per taste


In a wok heat ghee and add cumin seeds, chopped green chillies , chopped onions and on low flame keep stirring until translucent. Add Kaleji and keep stirring until Kaleji changes colour and the Kaleji will be cooked from its own moisture. Continue to keep the flame low and add chopped tomatoes, cumin powder, coriander powder, red chilli powder, turmeric powder, ginger paste, ginger julienned, garlic paste and keep stirring on low flame. When tomatoes become mushy, add whole garam masala, add salt. Give one stir and set aside. Garnish with chopped coriander leaves and enjoy with Naan

Kaleji Masala

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