Masala Kaleji

There’s something so comforting about a good plate of masala kaleji. This version is full of flavour but still lets the richness of the liver shine through. A simple garlic wash helps mellow the strong taste, while soft tomatoes, yogurt and warming spices create a smooth masala that coats every bite. Serve it hot with naan or chapati for a satisfying meal that comes together surprisingly quickly.

Tips for the best Masala Kaleji:

• Don’t overcook the liver or it can become tough.

• The garlic-water step helps reduce the strong flavour and smell.

• Add extra green chillies for more heat.

• Serve immediately for the best texture.

Preparation Time 10 minutes

Cook Time 30 minutes 

Serves 3–4

Ingredients

600g liver- cut into pieces

1 cup water

6–7 garlic cloves

Extra water- as required

4 medium tomatoes- cut in half vertically

1 small onion- sliced

4–5 tablespoons cooking oil

½ tbsp coriander powder

1 tsp cumin powder

1 tsp Kashmiri red chilli powder (or paprika)

½ tbsp red chilli flakes

½ tsp turmeric

½ tsp garam masala powder

Salt- to taste

2–3 tbsp yogurt- whisked until smooth

Fresh coriander - chopped

Green chillies- sliced

Instructions

1. Wash the liver pieces thoroughly 2–3 times with hot water to remove all blood clots, etc. This will also remove the metallic smell.

2. Blend together 1 cup water and garlic cloves until smooth and set aside.

3. Heat a wok and add the washed liver along with the garlic water. Cover and cook over medium heat for 2 minutes. Discard the liquid. Add fresh water, mix, and discard again. Repeat this process 2–3 times until the strong metallic smell reduces.

4. Add the halved tomatoes and sliced onion to the pan, placing the onions in the centre and arranging the liver around the edges. Cover and cook on low heat for about 5 minutes or until the tomatoes soften.

5. Remove the tomato skins and squash the tomatoes into the pan until smooth. Cook until the excess water dries. Be careful not to break the liver pieces.

6. Add the oil and mix gently. Add coriander powder, cumin powder, Kashmiri red chilli powder, red chilli flakes, turmeric, and salt. Mix well and cook on medium heat for 30–40 seconds.

7. Add the whisked yogurt and mix through gently. Do not cook further after adding the yogurt.

8. Finish with chopped fresh coriander and sliced green chillies. Serve hot with naan, chapati, or paratha.