Skip to Content

Kaleji Recipe

My 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 fresh 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. 

Tender chunks of beef liver topped with chilis and ginger.

What You’ll Love About This Beef Kaleji Recipe

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 nutrient dense and loaded with vitamins, minerals, and protein.

What’s Kaleji Made Of?

Kaleji means liver in Urdu and Hindi. Like bhuna gosht, it is a dry curry made with beef, chicken, or lamb liver. We fry the beef liver with onions, garlic, ginger, and warm spices like Kashmiri chili powder, coriander powder, ground cumin, and homemade garam masala.

What You Need to Make this Recipe

  • 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. Mustard oil will also work.
  • Onion: Onions caramelize and combine with ginger, garlic, and spices to create a dry or bhuna curry to compliment the natural flavor of the liver.
  • Garlic: I suggest using four garlic cloves, but measure with your heart!
  • Ginger: Ginger cooks alongside the other ingredients and serves as a tasty garnish.
  • Spices: Season the beef kaleji recipe with Kashmiri chili powder (paprika), coriander powder, ground cumin, garam masala, salt, and a bay leaf.
  • Liver: When purchasing a liver, select a meat that is darker in color, indicating freshness. As a rule, I prepare liver dishes the same day I buy the meat at the store.
  • Yogurt: Tenderize the liver with yogurt.

Additions and Substitutions

We 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 longer.

Tools Used to Make this Recipe

For even cooking, use a saute pan, Dutch oven, wok, or karahi to prepare liver. And because you want the liver to reach a safe cooking temperature, slide a food thermometer into the thickest piece of liver for more accuracy.

How to Make My Kaleji Recipe

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.

Onions caramelizing in a pan.

Step 2: Add bay leaf, ginger and garlic, and cook for another couple of minutes until the raw smell fades.

Add garlic and ginger to the onions.

Step 3: Stir in the Kashmiri chili powder, coriander powder, ground cumin, and garam masala.

Stir spices into the onion mixture.

Step 4: Lower the heat and add the liver; cook for 5 minutes.

For this kaleji recipe, add the liver and simmer.

Step 5: Stir in the yogurt and continue cooking on low heat for 8-10 minutes or until the color changes.

Sir in the yogurt to tenderize the liver.

Step 6: Season with salt and add the chilies. Serve with naan or paratha.

Add the green chilis and simmer with the kaleji.

Expert Tips

  • Start by rinsing the liver in cold water to remove some of the bitterness.
  • Using a heavy-bottomed pan to cook kaleji distributes the heat for more even cooking.
  •  If you follow one rule when preparing liver – don’t overcook it. Cooking liver too long causes the meat to be chewy and tough. No one wants that.
  • Adding salt too early causes the liver to harden. Because of this, I recommend adding salt to taste at the end. 

Searching for More Like This?

If you love this kaleji recipe, try one of these Pakistani favorites!  

Our kaleji recipe pairs well with paratha.

Serving Suggestions

What to do With the 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. Then, 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:

Your Feedback is Valuable

Did you try this recipe? Consider leaving a ⭐️ rating and comment below. And for more healthy international recipes for everyday cooking, sign up to have recipes emailed right to you.

Tender chunks of beef liver topped with chilis and ginger.

Kaleji Recipe

Tressa Jamil
This healthy beef kaleji recipe simmers in an onion, ginger, and garlic-infused masala. Serve the meal as is or alongside fresh bread.
5 from 7 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4 People
Calories 92 kcal
Equipment
Ingredients
  
  • 2 tablespoons ghee
  • 1 white onion, thinly sliced
  • 1 bay leaf
  • 1 – inch fresh ginger, minced
  • 4 cloves garlic, 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 salt
Optional:
  • ginger, julienne, to garnish
  • cilantro, chopped, to garnish
  • green chilies
Instructions
 
  • 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.
  • Season with salt and add the chilies. Serve with naan or paratha.
Notes
Expert Tips:
  • Start by rinsing the liver in cold water.
  • Using a heavy-bottomed pan to cook kaleji distributes the heat for more even cooking.
  • If you follow one rule when preparing liver – don’t overcook it. Cooking liver too long causes the meat to be chewy and tough; no one wants that.
  • Too much salt causes the liver to harden, so our kaleji recipe calls for salt at the end.
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.
Nutrition
Serving: 1 Serving | Calories: 92 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 7 g | Sodium: 647 mg | Fiber: 2 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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!