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    Whisk Affair » Recipes » Mutton Curries

    Published: Feb 22, 2018 | Last Updated On: Nov 29, 2023 by Neha Mathur

    Kaleji Masala (Mutton Liver Masala)

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    Jump to Recipe

    Kaleji Masala or Mutton Liver Masala is a semi-dry preparation of mutton liver that can be enjoyed as an appetizer, with Rotis or Kerala Parotta and even plain white rice. Here is how to make it.

    Kaleji Masala served in a bowl.
    Jump to:
    • What is Kaleji?
    • What is Kaleji Masala?
    • How to make Kaleji Masala?
    • How to make it with chicken kaleji?
    • Serving Suggestions
    • Recipe Card

    What is Kaleji?

    Kaleji is the liver of Mutton or Chicken. It is a common preparation in India and can be made as masala or fry.

    Here, I have used Mutton Kaleji, but you can instead use Chicken Kaleji too. 

    What is Kaleji Masala?

    Spicy, scrumptious, and a great coming together of most of the common Indian spices, Kaleji Masala is a common semi-dry preparation that is made with ingredients such as whole spices, onion, garlic, green chilies, curd, spice powders, tomatoes, and fresh coriander.

    The mutton liver is considered to be very healthy meat and is often eaten for nutrition, to recover from sickness, and in places where the temperature is very low, for maintenance of body heat.

    Although many may not be used to the taste of kaleji, the authentic masalas used in the preparation will ensure it is something that will be prepared for a get together of the family.

    Another common preparation that uses Mutton Liver is Mutton Keema Kaleji which is a spicy curry made using minced lamb mutton and Mutton Liver.

    Here are some more Chicken and Mutton recipes that you can make for your weekend meals – Coriander Chicken Curry, Mutton Kulambu, Chicken Angara, Railway Mutton Curry, Mutton Korma, Malabar Chicken Curry, Bhuna Gosht, Kadai Chicken, and Achari Chicken Curry.

    How to make Kaleji Masala?

    Heat ghee and oil in a pan. Once the oil is hot, add tej patta, black peppercorns, cinnamon, and black cardamom and fry for a few seconds. 

    Whole garam masala added in the hot oil in a pan.

    Add onion and fry until onion is pinkish in color.

    Onion added in the pan

    Now add ginger and garlic and fry until onion turns golden brown.

    Ginger and garlic added in the pan

    Add green chilli and tomato and fry for 2-3 minutes.

    Tomato and green chilli added in the pan

    Add coriander powder, turmeric powder, red chilli powder, and cumin powder and fry for a minute.

    dry masala added in the pan

    Now add little water and cook for 3-4 minutes. Add kaleji and salt and cook for 3-4 minutes.

    Mutton liver added in the pan

    Now add yogurt and cook for another 6-7 minutes.

    Curd added in the pan

    Add garam masala powder, salt, and fresh coriander and cook for a minute. Serve hot with Naan or Phulke.

    garam masala added in the pan

    How to make it with chicken kaleji?

    To make chicken liver instead of goat liver, keep the process mentioned below the same except reduce the cooking time for Chicken Kaleji.

    It is much softer and takes very little time to cook as compared to the mutton liver.

    Serving Suggestions

    It tastes delicious with Indian Bread such as Roti, Tawa Paratha, Kerala Parotta, or even Laccha Paratha.

    You can also serve it with plain Steamed Rice or Jeera Rice. 

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    • Chicken Keema Masala is a hot and spicy Indian curry made using minced chicken, onions, tomatoes, and spices. It is super easy to make and tastes great with Indian bread. Here is how to make it in a pan over the stovetop or in an instant pot.
      Chicken Keema Masala (Indian Spiced Chicken Mince)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kaleji Masala or Mutton Liver Masala is a semi-dry preparation of mutton liver that can be enjoyed as an appetizer, with Rotis or Kerala Parotta and even plain white rice. Here is how to make it.

    Kaleji Masala Recipe

    Kaleji Masala is a dry preparation that can be enjoyed as an appetizer, with rotis or kerala parotta and even plain white rice.
    3.63 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 people
    Calories: 376kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Mutton Kaleji
    • 2 tablespoon Ghee
    • 2 tablespoon Oil
    • 2 Tej patta
    • 5-6 Black peppercorns
    • 1 inch stick Cinnamon
    • 2 Black cardamom
    • 1 cup Onions (Finely chopped)
    • 1 teaspoon Ginger (Grated)
    • 1 teaspoon Garlic (Grated)
    • 2 Green chillies (Chopped)
    • 1 cup Tomatoes (Chopped)
    • 2 teaspoon Coriander powder
    • 1 teaspoon Turmeric powder
    • 2 teaspoon Kashmiri red chilli powder
    • Salt (To taste)
    • 1 cup Yogurt
    • 1 teaspoon Roasted cumin powder
    • ½ teaspoon Garam masala powder
    • 2 tablespoon Fresh coriander (Chopped)
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    Instructions

    • Heat ghee and oil in a pan.
    • Once the oil is hot, add tej patta, black peppercorns, cinnamon and black cardamom and fry for a few seconds.
    • Add onion and fry until onion is pinkish in color.
    • Add ginger and garlic and fry until onion turns golden brown.
    • Now add green chilli and tomato and fry for 2-3 minutes.
    • Add coriander powder, turmeric powder, red chilli powder and cumin powder and fry for a minute.
    • Add little water and cook for 3-4 minutes.
    • Now add kaleji and salt and cook for 3-4 minutes.
    • Add yogurt and cook for another 6-7 minutes.
    • Add garam masala powder, salt and fresh coriander and cook for a minute.
    • Serve hot with Naan or Phulke.

    Notes

    You can also add a paste made using coriander, mint, ginger and green chilli in this recipe.

    Nutrition

    Calories: 376kcal | Carbohydrates: 17g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 370mg | Sodium: 217mg | Potassium: 695mg | Fiber: 2g | Sugar: 6g | Vitamin A: 21925IU | Vitamin C: 14.6mg | Calcium: 113mg | Iron: 7.3mg
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    More Mutton Curries

    • Kerala Style Mutton Curry is a delicious mutton curry made in the traditional Kerala style with coconut, curry leaves, etc. It is very flavorful and can be paired with rice, appam, or roti. Here is how to make it (gluten-free).
      Kerala Style Mutton Curry
    • Made especially for the elite class traveling in First Class compartments of Indian railways during the pre-independence time, Railway Mutton Curry is a milder take on the spicy Indian Mutton Curry. Here is how to make it (gluten-free).
      Railway Mutton Curry
    • Methi Keema is a spicy curry made using mutton mince and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it.
      Methi Keema (Mutton Mince Fenugreek Leaves Curry)
    • Make this delicious restaurant-style Mutton Rara curry at home using my simple recipe. It's robust, hearty and so flavorful (gluten-free).
      Restaurant Style Mutton Rara Curry

    Reader Interactions

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      Recipe Rating





    1. Ravi

      April 04, 2020 at 2:15 pm

      Very good dish, tasty

      Reply
      • Neha Mathur

        April 04, 2020 at 2:37 pm

        Thanks

        Reply
    2. FARIDA BANU

      October 19, 2018 at 10:40 am

      Wow! very tasty and yummy recipe.

      Reply
    3. Filiz

      May 29, 2018 at 6:16 pm

      Hi I tried your recipe
      I love it. It was delicious. Thank you.

      Reply
      • Neha Mathur

        May 30, 2018 at 3:07 am

        Thnx for trying.

        Reply
    4. Shilpa Chatterjee

      February 09, 2016 at 4:37 am

      5 stars
      I tried making kaleji fry and chicken sukha,but never tried kaleji masala. the recipe is looking very delicious, definitely going to try this at home.

      Reply
      • msnehamathur

        February 09, 2016 at 4:47 am

        Do try and leave your feedback Shilpa. We all loved it at home.

        Reply

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