This kaleji recipe is perfect for special events and gatherings like Bakra Eid. Beef kaleji masala simmers in an onion, ginger, and garlic-infused masala. Serve the meal as is or alongside warm bread like paratha, naan, or roti. If you’re on the fence about liver, that’s okay; this is the most delicious way to eat the nutrient-dense protein.
What is Kaleji?
Beef kaleji masala or beef liver curry is a lesser-known dish here in the states, but popular in places like Pakistan and India for its health benefits. Organ meat like liver is nutrient dense and loaded with vitamins, minerals, and protein. Kaleji means liver in Urdu and Hindi. Like bhuna gosht, it is a dry curry made with beef, chicken, or lamb liver. I fry the beef liver with aromatics and warm spices for a full-bodied flavor.
What’s Kaleji Made of?
- Ghee: Ghee is a staple in Indian and Pakistani cuisine and develops a deep, nutty base as you fry the masala and kaleji in the ghee.
- Onion: Onions caramelize to complement the natural flavor of the liver.
- Garlic: I suggest using four fresh garlic cloves for the best flavor.
- Ginger: Ginger cooks alongside the other ingredients and also serves as a tasty garnish.
- Spices: Season the beef kaleji recipe recipe with Kashmiri chili powder (or red chili powder if you want it to be more spicy), coriander powder, ground cumin, garam masala, kosher salt, and a subtle bay leaf.
- Liver: When purchasing a liver, select meat with a darker color, indicating freshness. As a rule of thumb, I prepare liver dishes the same day I buy it at the store.
- Yogurt: Tenderize the liver with full-fat yogurt.
Additions and Substitutions
- Swap the protein. I use beef liver, but you can make this recipe with chicken or mutton liver. Adjust the cooking times accordingly. Chicken liver requires less cooking time, whereas mutton will need to cook slightly longer.
Tools You’ll Need
For even cooking, use a stainless steel saute pan, Dutch oven, wok, or karahi to cook the liver. And because you want the liver to reach a safe cooking temperature, slide a food thermometer into the thickest part of liver for more accuracy.
How to Make this Kaleji Recipe with Beef Liver
The full recipe with measurements is in the recipe card below.
Step 1: Warm ghee in a saute pan over medium heat. Add onions and cook until softened and slightly caramelized, for about 10 minutes.
Step 2: Add bay leaf, ginger and garlic, and cook for another couple of minutes until the raw smell fades.
Step 3: Stir in the Kashmiri chili powder, coriander powder, ground cumin, and garam masala.
Step 4: Lower the heat and add the liver; cook for 5 minutes.
Step 5: Stir in the yogurt and continue cooking on low heat for 8-10 minutes or until the color changes.
Step 6: Taste and season with kosher salt to serve.
Cooking Tip
Adding the kosher salt too early in the cooking process will cause the liver to toughen, so always recommend tasting the dish and seasoning with salt at the very end.
Expert Tips
- Prepare the liver. Start by rinsing the beef liver in cold water to remove some of the bitterness.
- Using a heavy-bottomed pan. Cook the kaleji recipe in a heavy-bottomed pan for even heat distribution and cooking.
- Don’t overcook the liver. If you remember one thing from this write-up, don’t overcook liver. Cooking beef liver for too long causes the meat to become chewy and tough.
- Season with salt at the end. Salt can cause the meat to harden, so I recommend seasoning with salt after the liver cooks.
If you enjoy this easy kaleji recipe, try more Pakistani recipes from Jamil Ghar!
Serving Suggestions
- Paratha, Naan, Roti, Chapati
- Chutney, Raita, Serrano Crema
- Moong Dal, Instant Pot Masoor Dal
- Bindi Masala, Kachumber Salad
- Basmati Rice, Yakhni Pulao
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 2-3 days. My husband swears that day two kaleji masala tastes even better since the ingredients have had more time to incorporate.
- Freeze: Let the dish cool and transfer it to a freezer-safe bag or container. Kaleji freezes for 2-3 months.
- Thaw: Defrost the curry in the refrigerator overnight.
- Reheat: Add a small amount 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.
Why liver is soaked in milk?
Many recipes call for the liver to soak in milk for at least 30 minutes before preparing the masala. They do this to remove the smell and bitterness from the liver. I have tried it both ways and didn’t notice a difference, so I skip the extra step.
More Indian Recipes:
Kaleji Recipe
- 2 tablespoons ghee
- 1 white onion, thinly sliced
- 1 bay leaf
- 1 – inch knob of ginger, minced
- 4 garlic cloves, minced
- 3 teaspoons Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 pound beef liver
- 2 tablespoons full-fat yogurt
- 1 teaspoon kosher salt
- ginger, julienne, for garnish
- cilantro leaves, chopped, for garnish
- green chili peppers, finely diced, for garnish
- Warm ghee in a saute pan over medium heat. Add onions and cook until softened and slightly caramelized, 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, and garam masala.
- Lower the heat and add the liver; cook for 5 minutes.
- Stir in the yogurt and continue cooking on low heat for 8-10 minutes or until the color changes. Taste and season with kosher salt to serve.
- Prepare the liver. Start by rinsing the beef liver in cold water to remove some of the bitterness.
- Using a heavy-bottomed pan. Cook the kaleji recipe in a heavy-bottomed pan for even heat distribution and cooking.
- Don’t overcook the liver. If you remember one thing from this write-up, don’t overcook liver. Cooking beef liver for too long causes the meat to become chewy and tough.
- Season with salt at the end. Salt can cause the meat to harden, so I recommend seasoning with salt after the liver cooks.
Emily
Friday 26th of May 2023
I'm so glad I gave this Kaleji Masala recipe a try! With naan, this recipe has definitely made me a liver lover.
Ravi Patel
Friday 26th of May 2023
Wow, this Kaleji Masala recipe blew me away! As someone who was a bit skeptical about trying liver, I can honestly say this dish has completely won me over. The flavors from the onion, ginger, and garlic create a mouthwatering combination that perfectly complements the tender beef liver. Thank you for sharing this delightful and nutritious recipe!
Otman
Wednesday 8th of March 2023
What is the weight of the beef liver used?
Tressa Jamil
Wednesday 8th of March 2023
Oh goodness! Thank you so much for catching that. I could have sworn I added it, but I have made the corrections now. You will need one pound (0.454 kilograms) of liver for this recipe.
Bianca
Monday 29th of August 2022
This dish is packed with flavor! Made it for my family and everyone loved it!
Lynne
Monday 29th of August 2022
The beef had so much flavor! My whole family loved it. I can't wait to try some more Pakistani-inspired dinners!