Kaleji Fry Masala Recipe - Mutton Liver Fry Indian Style
Kaleji Fry Masala recipe is for a dish that involves making mutton liver fry in an Indian style. The mutton liver fry recipe is slow-cooked with spices that make it amazing as a snack or with chapatis and rice as a meal.
Whether it is for breakfast, mains, appetiser, or small plates, this Kaleji Fry Masala recipe finds a place in all meals. This Kaleji Fry Masala Recipe is the simple, no-fuss kind.
Whole spices like bay leaf, cloves, cardamom, pepper cinnamon sticks and mace are ground to give it the rich spice flavour to the dish.
When it comes to snacking on a mutton dish, the favourite at home is this Kaleji Fry Masala. Kaleji Masala or mutton liver fry is super simple to make and it is highly nutritious too.
Kaleji Fry Masala – The Eid ul Azha Relevance
Mutton liver fry Indian style or kaleji fry masala is a traditional dish of the Muslims of the Indian subcontinent. It is a popular street food too. Traditionally, it is cooked on a cast iron tawa combined with other offals like kidneys, lungs and testicles. It’s the first dish usually prepared in every Muslim home at the time of Eid ul Azha or the Festival of Sacrifice.
It is a quick and easy stir fry that tastes delicious especially when prepared with fresh meat. You can make kaleji fry masala with chicken liver too as it is cheaper and more acceptable to urban palates and kids. Read on for nutritional value of Kaleji Fry Masala.
I have been relishing mutton liver fry at home ever since I was a child. But then there are some things you only understand after growing up.
Kaleji Fry Masala Recipe
Protein Power
A popular belief is that eating liver is not fit because it stores toxins in the body. The fact is that while the role of the liver is to neutralise toxins, it doesn’t store them. It is packed with protein which helps maintain and build body tissues, muscles, hair and nails.
Moderate consumption of liver (once or twice a fortnight) is beneficial to health because of its nutrition profile. It’s the excessive consumption that can be harmful due to its cholesterol content. Patients of gout and liver stones should completely avoid eating offal.
I also learnt that the mutton liver is the best and most concentrated source of Vitamin B12.
Why Vitamin B12 is necessary for us?
Vitamin B12 deficiency causes a number of nervous system disorders in our bodies – difficulty in focusing and remembering, anxiety, numbness in limbs, loss of balance and depression. Compared to carrots and apples (which are rich sources of micronutrients), the nutrients in meat and organ meat occur in exceedingly higher levels.
Maybe that’s why in some traditional cultures, only organ meats were consumed and lean meat was discarded. Today, to the contrary, we throw away the offal which are saturated with nutrients.
Kaleji Fry Masala Recipe - The Slow Cooked Delicious Mutton Liver Fry
Ingredients
- 250 Gram Kaleji Mutton Liver
- 2 Tablespoon Ghee
- 1 piece Bay Leaf / Tej Patta
- 2 piece Onion Medium size Sliced
- 2 piece Tomato Medium size roughly chopped
- 10 piece Garlic Pods Finely chopped
- 1 Inch Ginger Finely chopped
- 3 piece Green Chillies Roughly chopped
- 1 Teaspoon Red Chilli powder
- 1 Teaspoon Coriander powder
- 1 Tablespoon Garam Masala Powder
- 0.5 Teaspoon Salt Adjust to suit your taste
Instructions
- In a thick bottom pan, heat the ghee
- Add bay leaf and sliced onions to ghee.
- Fry on high heat for a couple of minutes till the onions turn pink.
- Add ginger and garlic now and fry for 2 minutes.
- Add kaleji along with the green chillies & some salt. In a few minutes (5-7) the kaleji will be half done
- Add the chopped tomatoes. Cover and cook for 2-3 minutes on medium-low heat.
- Mix in the coriander powder, red chilli powder and half of the garam masala.
- Check for seasoning and correct it with additional salt if required.
- Continue to cook for a few more minutes till the kaleji is cooked.
- Add the remaining garam masala.
- Increase heat for the last two minutes to dry any remaining liquid and sort of ‘fry’ the mutton liver at the end.
- Garnish with fresh coriander and serve with lime wedges and onion salad.
Notes
Recipe Notes - Kaleji Fry Masala Recipe
- To get the ‘fried’ effect cook the mutton liver in its own juices, avoid adding water or stock.
- Stir the mutton liver often while it’s cooking to avoid charring or burning it.
- Soak the kaleji pieces in water with turmeric for 30 minutes. This neutralises the strong flavours generally associated with the mutton liver.
- Do not add too much water while cooking the liver or overcook it, that makes it tough and chewy.
Serving Suggestions
Serve Keema Kaleji along with Tawa Parathas, Gosht Yakhni Pulao and a Pomegranate Raita for a delicious and elaborate weekend meal.
FINALLY, TO SUM IT UP
Kaleji Fry Masala Recipe
Whether it is for breakfast, mains, appetiser, or small plates, this Kaleji Fry Masala recipe finds a place in all meals. This Kaleji Fry Masala Recipe is the simple, no-fuss kind.
When it comes to snacking on a mutton dish, the favourite at home is this Kaleji Fry Masala. Kaleji Masala or mutton liver fry is super simple to make and it is highly nutritious too.
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2 comments
I love this mutton liver recipe that is slow-cooked that makes it amazing as a snack or with chapatis and rice as a meal.
Thank you Jiya. Enjoy the delish dish.