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Beef Kaleji Recipe – Beef Liver Curry

Our beef kaleji recipe stands out among the rest; beef liver simmers in an onion, ginger, and garlic-tinged masala. Served as is or with fresh bread like paratha, our kaleji masala fry is delicious!

The crispiness of paratha and the way it soaks up the masala is a flavor bomb in your mouth. If you’re on the fence about liver, that’s okay; this is the most appetizing way to eat the nutrient-dense protein. 

Our kaleji recipe pairs well with paratha.

Beef kaleji masala or beef liver curry is a lesser-known dish here in the States, but it’s popular in places like Pakistan and India for its health benefits. Organ meat like liver is nutritious and rich in vitamins, minerals, and protein.

WHAT IS KALEJI?

Kaleji means liver in Urdu and Hindi, and the meal is a semi-dry curry or bhuna curry made with lamb, chicken, or beef liver. We prefer using beef liver that’s fried in a masala made of onions, garlic, ginger, and spices like Kashmiri chili powder, coriander powder, and homemade garam masala.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Ghee: Ghee is a staple in Pakistani cuisine and develops a deep, nutty flavor to set the stage for the dish. You can use other oil to fry the liver, but you’ll love the flavor profile using ghee. Mustard oil is a great alternative.
  • Onion: Caramelized onions combined with ginger, garlic, and spices to create a small amount of curry to flavor the liver.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it; cook with your heart!
  • Ginger: Ginger cooks alongside the meat and serves as a tasty garnish at the end.
  • Seasoning: Flavor the kaleji masala using Kashmiri chili powder, coriander powder, ground cumin, garam masala, salt, and a bay leaf.
  • Liver: When purchasing a liver, select one that is dark in color, indicating freshness.
  • Yogurt: Tenderize the liver using yogurt.

SUBSTITUTIONS AND VARIATIONS

We use beef liver, but you can make this recipe with chicken or mutton liver. Adjust the cooking times accordingly; chicken liver will require less cooking time whereas mutton will need to cook for longer.

HOW TO MAKE OUR KALEJI RECIPE

Caramelize the onions.

SAUTE – Warm ghee in a heavy-bottomed pan over medium heat. Add onions and cook until caramelized and golden brown, for about 10 minutes.

Add garlic and ginger to the onion.

ADD – Add bay leaf, ginger and garlic, and cook for another couple of minutes until the raw smell fades.

Stir the spices into the onion mixture.

SEASON – Stir in the Kashmiri chili powder, coriander powder, ground cumin, garam masala, and salt.

Add the liver and simmer.

SIMMER – Lower the heat and add liver to the onion masala. Cook for 5 minutes.

Sir in yogurt to tenderize the liver.

STIR – Stir in the yogurt and continue cooking on low heat for 10 minutes or until the color changes. Stir to prevent the meat from sticking to the pan.

Garnish with cooked chilies.

SERVE – Taste with salt and serve with naan or paratha.

COOKING TIPS

  • If you follow one rule when making liver, it’s this, DO NOT OVERCOOK IT. Cooking the liver for too long causes the meat to be chewy and tough- no one wants that.
  • Too much salt causes the liver to harden, so this kaleji recipe calls for very little salt at the beginning. I recommend tasting and adding salt before serving if necessary.

SEARCHING FOR MORE LIKE THIS? 

If you love this kaleji recipe, we hope you will try one of these Pakistani-inspired meals!  

Our kaleji recipe pairs well with paratha.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; it will keep in the fridge for two days. My husband says day two kaleji masala tastes even better since the ingredients have had more time to incorporate.
  • FREEZE – Allow the dish to cool completely, then add it to a freezer-safe bag or container. It will freeze for 2-3 months. When you’re ready to eat, defrost liver in the fridge overnight.
  • REHEAT – Add a bit of water, and warm leftovers in the microwave or stovetop.

FREQUENTLY ASKED QUESTIONS 

How long should liver cook?

• Beef Liver: Cook on low heat for 10 minutes.

• Chicken Liver: You will need 5 minutes to cook chicken liver.

• Mutton Liver: Mutton liver takes longer to break down; cook it over low heat for 20 minutes.

YOU SHOULD ALSO TRY: 

Our kaleji recipe pairs well with paratha.

Beef Kaleji Recipe – Beef Liver Curry

Tressa Jamil and Ami
Our beef kaleji recipe simmers in an onion, ginger, and garlic tinged masala. Served as is or with fresh bread like paratha, our kaleji masala fry is delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4 People
Calories 92 kcal

Equipment

Ingredients
  

Optional:

  • ginger, julienne, to garnish
  • cilantro, chopped, to garnish
  • green chilies

Instructions
 

  • Warm ghee in a heavy-bottomed pan over medium heat. Add onions and cook until caramelized and golden brown, for about 10 minutes.
  • Add bay leaf, ginger and garlic, and cook for another couple of minutes until the raw smell fades.
  • Stir in the Kashmiri chili powder, coriander powder, ground cumin, garam masala, and salt.
  • Lower the heat and add liver to the onion masala. Cook for 5 minutes.
  • Stir in the yogurt and continue cooking on low heat for 10 minutes or until the color changes. Stir to prevent the meat from sticking to the pan.
  • Taste with salt and serve with naan or paratha.

Notes

  • Cooking Liver: If you follow one rule when making liver, it’s this, DO NOT OVERCOOK IT. Cooking the liver for too long causes the meat to be chewy and tough- no one wants that.
 
  • Avoid Adding Too Much Salt in the Beginning: Too much salt causes the liver to harden, so this kaleji recipe calls for very little salt at the beginning. I recommend tasting and adding salt before serving if necessary.
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
  • Web Story: Check out my web story for kaleji masala! 

Nutrition

Serving: 1 ServingCalories: 92kcalCarbohydrates: 7gProtein: 1gFat: 7gSodium: 647mgFiber: 2gSugar: 2g
Keyword kaleji recipe
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