Kaleji Recipe

Kaleji Recipe – Our kaleji masala recipe is perfect for events and gatherings like Bakra Eid; beef liver simmers in an onion, ginger, and garlic masala. 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. 

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.

TOOLS USED TO MAKE THE RECIPE

• Heavy-Bottomed Pan: For even cooking, use a saute pan, Dutch oven, wok, or karahi to prepare liver.
• Food Thermometer: Slide the thermometer into the thickest piece of liver.

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.

HOW TO MAKE OUR 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.

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

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.

SEARCHING FOR MORE LIKE THIS? 

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

SERVING SUGGESTIONS 

• Paratha, Naan, Roti, Chapati
• Chutney
• Moong Dal Instant Pot Recipe, Instant Pot Masoor Dal
• Bindi Masala
• Basmati Rice, Yakhni Pulao

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 – 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 

YOU SHOULD ALSO TRY: 

• Yakhni
• Authentic Chana Masala Recipe
• Butter Chicken Masala
• Eid Recipes