Liver Masala

why make this recipe

Liver Masala is quick, tasty, and full of nutrition. It cooks fast and gives you strong flavors from simple spices. If you want a warm, spicy meal that pairs well with bread or rice, this recipe is a good choice.

introduction

Liver Masala (Kaleji Masala) uses fresh liver cooked with onions, tomatoes, ginger, garlic and whole spices. The dish is spicy, tangy and has a deep, rich taste. You can make it in under 30 minutes. It works as a main dish for family meals or a simple weeknight dinner.

how to make Liver Masala

Follow the steps below. First cook the liver briefly so it stays soft. Then make a spiced masala base with whole and ground spices. Add the liver and cook a few minutes more. Finish with lemon juice and fresh coriander.

Ingredients :

300g Kaleji, Salt, 3 tbsp Oil, 1 Bay Leaf, 2 Green Cardamoms, 4 – 5 Cloves, 1 Cinnamon Stick, 1/2 tsp Cumin Seeds, 1 Pod Garlic, 1 inch Ginger, 1 Green Chilli, 2 Medium Size Onions, 1 Tomato, 1/4 tsp Turmeric Powder, 1/4 tsp Pepper Powder, 1 tsp Degi Mirch, 1/2 tsp Cumin Powder, 1/2 tbsp Coriander Powder, 1/2 tsp K. Red Chilli Powder, 1/2 tsp Garam Masala, Juice of Half Lemon, Chopped Coriander

Directions :

1. Cook kaleji in pressure cooker with some salt and water. Take only 1 whistle.
2. Heat oil in a kadhai. Add whole spices and saute for a few seconds.
3. Add ginger, garlic and chilli. Saute for few seconds.
4. Add onions. Saute till light golden brown.
5. Add turmeric, pepper, degi mirch, cumin, coriander and red chilli powders. Cook till oil separates.
6. Add tomato and little kaleji stock. Cook till tomatoes are soft.
7. Add kaleji and mix well.
8. Cover and cook for 5 – 7 mins.
9. Add garam masala, lemon juice and chopped coriander. Mix well and cook for 2 mins.

how to serve Liver Masala

Serve hot with roti, naan, paratha or plain rice. It also tastes good with a side of sliced onions and lemon wedges. For a full meal, add a fresh salad or raita.

how to store Liver Masala

Cool the dish to room temperature. Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat with a splash of water. Do not keep at room temperature for long.

tips to make Liver Masala

• Clean the liver well and remove any white membrane.
• Do not overcook the liver in the pressure cooker; one whistle keeps it soft.
• Fry onions till light golden for a mild sweet base.
• Add tomato stock little by little to control the gravy thickness.
• Taste and adjust salt and lemon at the end.

variation (if any)

• Add a small potato or peas for more texture.
• Use yogurt instead of tomato for a creamier version.
• Make it milder by reducing red chilli and degi mirch.

FAQs

Q: Can I use chicken liver or other liver?
A: Yes. Chicken or lamb liver will work. Adjust cooking time; chicken liver cooks faster.

Q: Is it safe to eat liver often?
A: Liver is high in iron and vitamin A. Eat it in moderation as part of a balanced diet.

Q: Can I skip whole spices?
A: You can, but whole spices add good aroma. Use ground spices if needed.

Q: How do I know when liver is cooked?
A: Liver should be firm but not dry. It should not be chalky inside. Cook short time for tender texture.

Conclusion

For a full recipe guide and another take on this dish, see Kaleji Masala | Liver Curry – Fatima Cooks.

Liver Masala

A quick, tasty, and nutritious dish made with fresh liver cooked with spicy masala, perfect for pairing with bread or rice.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 300 g Kaleji (liver) Use fresh liver.
• 3 tbsp Oil Use any cooking oil.
• 1 Bay Leaf For flavor.
• 2 Green Cardamoms
• 4-5 Cloves
• 1 stick Cinnamon Stick
• 1/2 tsp Cumin Seeds
• 1 pod Garlic Finely chopped.
• 1 inch Ginger Grated or minced.
• 1 Green Chilli Adjust spice level as needed.
• 2 Medium Size Onions Chopped.
• 1 Tomato Chopped.
• 1/4 tsp Turmeric Powder
• 1/4 tsp Pepper Powder
• 1 tsp Degi Mirch Kashmiri red chili powder for color.
• 1/2 tsp Cumin Powder
• 1/2 tbsp Coriander Powder
• 1/2 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Garam Masala
• 1/2 Juice of Half Lemon To add brightness.
• 1 handful Chopped Coriander For garnishing.

Method

 

Preparation

1. Cook the kaleji in a pressure cooker with some salt and water for only 1 whistle.
2. Heat oil in a kadhai and add the whole spices; sauté for a few seconds.
3. Add ginger, garlic, and chilli; sauté for a few seconds.
4. Add onions and sauté till light golden brown.

Cooking

1. Add turmeric, pepper, degi mirch, cumin, coriander, and red chilli powders; cook till oil separates.
2. Add chopped tomato and a little kaleji stock; cook till tomatoes are soft.
3. Add kaleji and mix well.
4. Cover and cook for 5-7 minutes.
5. Add garam masala, lemon juice, and chopped coriander; mix well and cook for an additional 2 minutes.

Notes

For best results, clean the liver well and remove any white membrane. Don't overcook in the pressure cooker to keep it soft. Adjust seasoning at the end of cooking.