Kaleji Fry
Tender pieces of mutton liver cooked in a spicy, thick masala of onions, tomatoes, and aromatic spices. This North Indian delicacy is quick to make and pairs perfectly with roti or naan.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Liver
- b.Thoroughly clean the mutton liver pieces under cold running water and pat them dry with paper towels.
- c.In a medium bowl, combine the liver pieces, curd, ginger-garlic paste, turmeric powder, and 1/2 teaspoon of salt.
- d.Mix well to ensure each piece is evenly coated. Cover and let it marinate for at least 20-30 minutes at room temperature.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 7-8 minutes until they become soft and light golden brown.
- d.Add the red chili powder, coriander powder, and cumin powder. Sauté for 30-40 seconds until the spices are fragrant.
- 3
Step 3
- a.Cook the Masala and Liver
- b.Stir in the tomato puree and the remaining 1/2 teaspoon of salt. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
- c.Increase the heat to medium-high, add the marinated liver pieces along with the marinade to the pan.
- d.Stir-fry for 3-4 minutes, searing the liver on all sides to lock in the juices.
- 4
Step 4
- a.Simmer to Perfection
- b.Reduce the heat to low, cover the pan with a lid, and let the liver cook for 10-12 minutes.
- c.Stir once or twice in between to prevent sticking. The liver will cook in its own juices and the masala.
- d.Check for doneness by cutting a piece; it should be cooked through but still moist and tender inside. Do not overcook.
- 5
Step 5
- a.Garnish and Serve
- b.Uncover the pan, add the garam masala, slit green chilies, and julienned ginger.
- c.Increase the heat to medium and stir-fry for 1-2 minutes until the masala is thick and coats the liver pieces well.
- d.Turn off the heat. Squeeze in the fresh lemon juice and sprinkle with chopped coriander leaves.
- e.Gently mix and serve immediately with hot roti, naan, or paratha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a less gamey flavor, soak the liver pieces in milk for 30 minutes before marinating. Rinse and pat dry before use.
- 2The key to tender kaleji is not to overcook it. It should be cooked just until it's no longer pink inside.
- 3Searing the liver on high heat initially helps to create a flavorful crust and keeps it juicy.
- 4Using a heavy-bottomed pan or kadai ensures even heat distribution and prevents the masala from burning.
- 5For a richer flavor, you can use ghee instead of vegetable oil.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken liver. Reduce the cooking time by a few minutes as chicken liver cooks faster.
Add VegetablesAdd Vegetables
For added texture and flavor, add thinly sliced bell peppers (capsicum) along with the onions.
Gravy VersionGravy Version
To make a gravy version (Kaleji Masala), add 1/2 cup of warm water in Step 4 and simmer until the gravy reaches your desired consistency.
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies, or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Iron
Mutton liver is an exceptional source of heme iron, which is easily absorbed by the body. It helps in the formation of hemoglobin and can prevent iron-deficiency anemia.
Excellent Source of Protein
This dish provides high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
Packed with Vitamin A
Liver is one of the best dietary sources of preformed Vitamin A (retinol), which is crucial for maintaining healthy vision, supporting the immune system, and promoting cell growth.
High in B Vitamins
It is abundant in various B vitamins, including B12, riboflavin, and folate, which play vital roles in energy metabolism, red blood cell formation, and neurological health.
Frequently asked questions
One serving of Kaleji Fry (approximately 225g) contains around 300-350 calories, depending on the amount of oil used and the fat content of the liver.