Masaledaar Gurde Kapure Recipe
What are spicy or masaledaar gurde kapoore?
Gurde Kapure: Masaledaar Gurde Kapure recipe makes a nice and spicy curry with mince, lamb, kidneys, and liver. It takes just about 20 minutes to prepare and is one of my personal favourites of offal recipes.
These offal recipes are nutritious, inexpensive and most of all delicious. In this recipe the sweetmeats used are Gurde that are the kidneys and kapure which are the testes of a goat.
It is a very easy to cook dish that is cooked with a heavy & spicy tomato sauce made with freshly roasted garam masala (mixed spices).
As a curry gurde kapoora is served mostly served at dinner with breads like naan or roti along with mint chutney. If you want to eat gurde kapoore as an evening spicy snack, just dry up the masala and you are good to go.
Masaledaar gurde kapure
How to make masaledaar gurde kapure Recipe from scratch?
How to make Masaledaar Gurde Kapure Recipe?
Gurde Kapure Masala is a super easy and yummy recipe that will surely blow your mind. Gurde Kapure Masala is made with simple at-home ingredients and gets ready in just 15-20 minutes.
Yes, you heard it right. I bet, you will surely love this.
What are gurde kapure?
What are the benefits of gurde kapure?
Gurda kapoora are classified as offal. Offal are the entrails and internal organs of an animal used as food. These include the heart, liver, tongue, kidney, sweetbreads etc.
These organs are nutritious, inexpensive and most of all delicious. In this recipe the sweetmeats used are Gurde that are the kidneys and kapure which are the testes of a goat.
Apart from being considered as gourmet food in international cuisine, the offal or sweetbread are a warehouse of nutrition and taste. The term offal usually refers to the internal organs and entrails of a butchered animal.
There is no established etymology for sweetbread. It may be so since the organs are sweeter tasting while the bread may be a derivative of Old English brǣd (‘flesh’ or ‘meat’).
Offal has a much higher nutrition quotient since they are rich in minerals like sodium, phosphorous and iron. Offal also contains higher amounts of Vitamins A and C (especially liver and spleen).
The flip side is they contain purine from which uric acid derives so not suitable for people with a uric acid or gout problem.
Offal gets used as French Pates (Chicken Liver Pate) & European Sausages and really all over the world. Haggis is a favourite of the Britons.
In the Middle East & Other Islamic States, the goat testicles are considered to be aphrodisiacs and vitality enhancers.
A very accomplished Pakistani Foodie once told me that testicles were strictly for consumption by males only in yesteryears. What she didn’t say if this had changed in recent times.
Offal are used widely in the Indian Subcontinent, South East Asia & China as stir-fried dishes in various formats.
Masaledaar Gurde Kapure Recipe
Delicious gurda kapoora is super & nutritious for an evening dinner.
I present to you my really spicy recipe of Masaledaar Gurde Kapure (goat’s kidneys and testicles) which finds high favour in North India, especially with Punjabis as their favourite evening snack or for a dinner party.
Gurde Kapure Masala is a formidable, yet a super easy and yummy recipe that will surely blow your mind. Further, gurde kapure masala is made with simple at-home ingredients and gets ready in just 15-20 minutes.
In ancient India, Vātsyāyana, in his text Kama Sutra, recommended eating goat or ram testicle mixed with milk and sugar to boost libido. The idea that eating testes may improve strength, libido, and potency still persists in some regions.
Yes, you read it right. I bet, you will surely love this. Read on for the magic.
Recipe Card: Masaledaar Gurde Kapure Recipe
How to make a delicious & masaledaar gurda kapoore recipe from scratch?
Masaledaar Gurde Kapure Recipe, Delicious Gurda Kapoora
Ingredients
- 500 grams Fresh Gurde Kapure Washed & cut into halves
- 4 tablespoons Oil I used Rice Bran Oil
- 3 pieces Onions Medium sized; Finely chopped
- 3 pieces Tomatoes Finely chopped (Medium-sized;)
- 3 tablespoons Ginger Garlic Paste I used Smith & Jones
- 2 pieces Green Chillies Slit into halves
- 6 pieces Whole Dry Red chillies
- 2 pieces Black Cardamom Crushed slightly
- 4 pieces Cloves
- 2 inches Cinnamon Stick
- 2 pieces Star Anise
- 2 teaspoons Red Chilli Powder
- 2 tablespoons Coriander Powder
- 0.5 teaspoon Turmeric
- 1 piece Lemon Extract Juice
- 0.5 teaspoon Salt Adjust to suit your taste
Instructions
- Get your ingredients ready. Wash the gurde kapure (sweetmeats) and slice them into halves.
- Mix the powdered spices (red chillies, turmeric, coriander powders, & salt) with some water and make a paste. Set aside.
- Heat oil in a kadhai or a wok. Add the whole spices (red chillies, cardamom, cinnamon, cloves & star anise) to season the oil.
- Once the whole spices crackle & the oil is seasoned (you can make it out from the fragrance). Add ginger garlic paste and fry till the raw smell goes away.
- Add chopped onions and fry till they are lightly golden. No need to brown completely. Stir frequently.
- Add finely chopped tomatoes and fry till the paste releases its oil.
- Add the paste made with powdered spices and mix well for about another minute.
- Now add the Gurde Kapure and bhuno/ stir-fry for a minute coating it with the masala.
- Cover the kadhai with a lid and let it cook for about 7 – 8 minutes on medium heat till the masala thickens and the meats have changed their colour.
- Once gurde kapure are cooked, adjust the salt, garnish with slit green chillies, sprinkle the juice of one lemon and leave it covered on low heat for just about a minute.
- Your Masaledar Gurde Kapoora are ready to be served.
- You can enjoy these Masaledaar Gurde Kapure with your tipple as a snack. You can alternatively savour them with Phulkas or Parathas (Indian Breads) as a meal.
Notes
- Always use fresh gurde kapure for this recipe.
- You may replace rice bran oil with ghee to get a delicious & richer version of masaledaar gurde kapure.
- To increase or reduce spiciness of this gurde kapoore recipe, please feel free to play around with red chillies, green chillies and red chilli powder.
STEP BY STEP PROCESS FOR MAKING MASALEDAAR GURDE KAPURE
Serving Suggestions for Masaledaar Gurde Kapoore
How to serve this delicious & masaledaar gurda kapoore?
As a snack – You’ll need to dry the masala on high heat when the gurde kapoore recipe is all done. Serve it as it is garnished with some coriander leaves.
As a main meal curry – The main dish can be served as a curry with a thick gravy. Pair this with a bread like Naan, Roti or Paratha. To make it go with rice, you may make the gravy a bit thinner so that it coats the rice nicely.
In Pakistan, goat testicles and kidneys are mashed up and cooked on a Tava. The dish is called Gurda Kapoora. In Lahore, the dish is called Kata kat.
FINALLY, TO SUM IT UP
Spicy or masaledaar gurde kapoore makes a nice and spicy curry for an any day dinner.
Masaledaar gurde kapure
Gurde Kapure: Masaledaar Gurde Kapure recipe makes a nice and spicy curry with mince, lamb, kidneys, and liver. It takes just about 20 minutes to prepare and is one of my personal favourites of offal recipes.
It is a very easy to cook dish that is cooked with a heavy & spicy tomato sauce made with freshly roasted garam masala (mixed spices).
As a curry gurde kapoora is served mostly served at dinner with breads like naan or roti along with mint chutney. If you want to eat gurde kapoore as an evening spicy snack, just dry up the masala and you are good to go.
LIKED THIS ONE, DO CHECKOUT SOME MORE RECIPES WITH OFFALS
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