Hello Hiver Friends. Happy Weekend. Today I am cooking with my wife in the kitchen. Today, I planned to make Chicken Biryani, but my wife is already preparing vegetable chicken rice. So, I decided to make something different and bought beef liver from the market. Therefore, today I am sharing a Kaleji Masala recipe.
Making soft Kaleji Masala or liver fry is one of those recipes where spices are less important. What matters is technique. Even if you add only salt and pepper you can make the best liver curry. The trick is to make it soft and juicy.
Kaleji literally means liver of any animal usually, beef, lamb, or chicken. Kaleji fry or kaleji masala means to fry bite-size pieces of the beef or lamb liver with spices like chili, coriander, cumin, turmeric, garam masala, dried fenugreek, and ginger garlic paste.
Usually, tomatoes, onions, and yogurt are also added to make masala gravy. It is served with naan or roti.
HOW DOES THIS RECIPE WORK?
The basic trick in making kaleji Masala is cooking time and technique. So follow the steps closely.
Wash the liver pieces carefully. Or add 1 Table spoon vinegar to reduce the smell or blood from the kaleji/ liver.
Marinade 2 hours the liver pieces with yogurt, ginger -garlic paste , red chilli powder, turmeric powder, cummin seed powder, coriander powder.
After that add chopped onion, ginger garlic paste, tomatoes, turmeric powder and red chilli powder to make a fine gravy. This resting allows the liver to seal some juices inside which keeps your liver fry soft.
The resting process will make the liver release juices in gravy that we'll burn on high heat. I do it when reheating the liver fry before serving. This works best. Let it cook thoroughly then add liver pieces.
INGREDIENTS:
Kaleji: The liver is the main ingredient in the recipe, always choose a darker and fresh and not frozen. It should have a fresh and not very stale smell. The liver of a calf is better than the liver of a cow.
Salt: Salt can extract a lot of juice from the liver so try to end most of the salt towards the end of the recipe.
Spices: Red chili powder, turmeric powder, cummin powder, corriender powder and garam masala is the basic spices for this recepie.
Green Chilies: 3 to 4 smaller green chilies.
HOW TO MAKE IT?
- Fry onion slices on low heat for 7 minutes until very soft, then fry for 1 minute on high to turn onions light golden. (The slow cooking helps onions dissolve easily in gravy.)
2.Add giner garlic paste and give it a stir. Cook for 1 minute.
3.Next goes in tomatoes, you can use sliced or pureed. Mix well and cover. Cook for 5-7 minutes on medium heat. When tomatoes are soft, stir gravy on high heat to burn tomato water. Add a little water if needed and continue to cook until onion and tomatoes are well cooked, as we will not cook much after adding liver. Keep stirring. The gravy is ready.
4.Add marinaded liver, mix, and cover the lid. Cook for 10 minutes on medium heat. Remove lid and add salt, cook for another 3 minutes on high heat, and keep stirring. Total cooking is of 15 minutes. Consider adding 1-2 tablespoons extra oil if needed.
5.Garnish and serve Kaleji Masala immediately.
HOW TO SERVE KALEJI MASALA?
Kaleji is best served freshly cooked. unlike most South Asian foods leftover kaleji is neither tempting nor nutritionally rich. So always prefer to small in a small batch just enough to be consumed in one meal.
You can serve kaleji masala with roti or bread.
I hope you enjoyed the recipe. Thank you so much for reading.
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