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Kaleji Recipe

Kaleji RecipeOur Kaleji Masala Recipe is perfect for events with family and friends like Bakra Eid; beef liver simmers in an onion, ginger, and garlic. Serve it as is or with fresh bread like paratha, naan, or roti. 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 nutrient dense and loaded with vitamins, minerals, and protein.

WHAT IS KALEJI MADE OF?

Kaleji means liver in Urdu and Hindi. Like Bhuna Gosht, it is a dry curry made with lamb, chicken, or beef liver. We prefer beef liver fried with onions, garlic, and ginger; finish the dish with warm spices like Kashmiri chili powder, coriander powder, and our homemade Garam Masala.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Ghee: Ghee is a staple in Indian cuisine and develops a deep, nutty flavor that sets the stage for the dish; mustard oil also works here.
  • Onion: Onions caramelize and combine with the ginger, garlic, and spices to create a dry or bhuna curry to compliment the natural flavor of the liver.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use– measure with your heart!
  • Ginger: Ginger cooks alongside the other ingredients and serves as a tasty garnish at the end. 
  • Spices: Add seasoning to our beef kaleji recipe using Kashmiri chili powder, coriander powder, ground cumin, garam masala, salt, and a bay leaf.
  • Liver: When purchasing a liver, select a cut that is darker in color, indicating freshness. As a rule, I prepare liver dishes like this one the day I buy them at the store.
  • Yogurt: Tenderize the liver with 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 requires less cooking time, whereas mutton will need to cook longer.

HOW TO MAKE OUR KALEJI RECIPE

The full recipe with measurements is in the recipe card below.

Saute onions in a heavy-bottomed pan with ghee until they’re golden brown.

Caramelize the onions.

Add a bay leaf, ginger and garlic, and continue cooking.

Add garlic and ginger to the onion.

Season with Kashmiri chili powder, coriander powder, ground cumin, garam masala, and salt.

Stir the spices into the onion mixture.

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

Add the liver and simmer.

Stir in the yogurt and simmer for 10 minutes.

Sir in yogurt to tenderize the liver.

Taste with salt, add chilis, and serve with naan or paratha.

Garnish with cooked chilies.

COOKING TIPS

  • Start by rinsing the liver in cold water.
  • 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 very little salt at the beginning- I recommend tasting and adding salt before serving.
  • Add sautéed onions to the kaleji to help balance the strong liver flavor and add sweetness.

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; they will keep in the fridge for two days. My husband swears that day two Kaleji Masala tastes even better since the ingredients have had more time to incorporate.
  • Freeze – Allow the dish to cool, then add it to a freezer-safe bag or container. Kaleji masala freezes for 2-3 months.
  • Thaw – When you’re ready to eat, defrost the liver in the fridge 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.

YOU SHOULD ALSO TRY: 

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Tender chunks of beef liver topped with chilis and fresh ginger.

Kaleji Recipe

Tressa Jamil and Ami
Our nutrient-dense Beef Kaleji Recipe simmers in an onion, ginger, and garlic-infused masala. Serve the meal as is or alongside fresh bread.
5 from 4 votes
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
  

  • 2 tablespoons ghee
  • 1 white onion, sliced
  • 1 teaspoon bay leaf
  • 1 inch fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 teaspoon Kashmiri chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 pound beef liver
  • 1 teaspoon salt
  • 2 tablespoons full-fat yogurt

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 Tips:
  • Start by rinsing the liver in cold water.
  •  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 very little salt at the beginning- I recommend tasting and adding salt before serving.
  •  Add sautéed onions to the kaleji to help balance the strong liver flavor and add sweetness.
 
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: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Sodium: 647mg | Fiber: 2g | Sugar: 2g
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




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!

Alina

Monday 22nd of August 2022

I am finally posting a review. I made this recipe for my family for Bakra Eid. We loved it, thank you.

Tressa Jamil

Monday 22nd of August 2022

Better late than never- thank you for taking the time to comment and I am so happy you and your family could celebrate with this meal.