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Kaleji Masala Recipe
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
people
Calories:
376
kcal
Author:
Neha Mathur
Kaleji Masala is a dry preparation that can be enjoyed as an appetizer, with rotis or kerala parotta and even plain white rice.
Print Recipe
US Customary
-
Metric
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
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:
376
kcal
|
Carbohydrates:
17
g
|
Protein:
28
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
370
mg
|
Sodium:
217
mg
|
Potassium:
695
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
21925
IU
|
Vitamin C:
14.6
mg
|
Calcium:
113
mg
|
Iron:
7.3
mg