Monday, January 6, 2014

Kaleji Gurday Masala ( Mutton Liver Kidney Curry )


Kaleji Gurday Masala ( Mutton Liver Kidney Curry ) ... Mutton liver and kidney, cooked together in onion and yogurt based curry. This delicious curry is specially prepared on Eid-ul-Adha, after qurbani ( animal sacrifice ) and is served as a breakfast / brunch with roti or Naan.


Kaleji Gurday Masala ( Mutton Liver Kidney Curry )
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Ingredients :

For Boiling :
  • 1 kg.  Mutton liver and kidney ( kaleji gurday )
  • 1 tsp.  ginger garlic paste
For Curry :
  • 1/4 cup oil
  • 2 medium onion ( about 125 gm. ), thinly sliced
  • 1 cup ( 250 gm. ) yogurt
  • 1 tsp.  cumin seeds
  • 2 black cardamom
  • 3 - 4 cloves
  • 6 - 8 whole black pepper
  • Pinch of nigella seeds ( kalonji )
  • 1 cinnamon stick
  • 1 tbsp.  ginger garlic paste
  • 1 tbsp.  red chilli powder
  • 1 tbsp.  coriander powder
  • 1/4 tsp.  turmeric powder
  • Salt to taste
  • 1 tbsp.  dried fenugreek leaves ( kasuri methi)
  • 1/4 tsp.  garam masala powder
  • 1 tbsp.  fresh coriander leaves, chopped

Method :
  • Chop the liver and kidney into medium-sized pieces; wash well.
  • Boil water in a large pan and add the liver, kidneys and ginger garlic paste. Boil on medium heat until the liver and kidneys are tender, but not completely cooked.
  • Remove from fire and drain water. While they are cooking, prepare the curry.
  • Heat oil in a wok or pan, add sliced onion and fry until golden brown.
  • Remove onion from oil with a slotted spoon and drain on paper towel.
  • Blend fried onions with yogurt and cumin seeds to a smooth paste. Keep aside.
  • Add cardamom, cloves, black pepper, nigella seeds, cinnamon stick and ginger garlic paste to the oil in the pan. Stir-fry for a minute.
  • Add red chilli powder, coriander powder, turmeric powder and salt with little water. Stir-fry for a minute until the oil separates ( taking care not to burn it ) .
  • Add onion yogurt paste and ( 1/2 cup ) water. Bring to a boil, then lower the heat to medium and cook until the water has completely evaporated and oil has separated.
  • Add boiled liver and kidney to the curry. Add water ( depending on how thin you want the curry ), cover and cook on low heat until liver and kidney are completely cooked and the curry is slightly thick.
  • Add fenugreek leaves and garam masala powder. Cook, covered on very low heat for a couple of minutes.
  • Transfer to a serving dish. Garnish with chopped coriander leaves and serve hot with roti or Naan.


Thank you for stopping by. Hope you enjoy the recipe!!!

11 comments :

  1. Kudos to Ambreen for preparing this awesome looking mutton liver curry. Already drooling over here after dinner.
    Deepa

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  2. Wow Ambreen, the curry looks too good and yummy :) i am going to recommend this recipe to one of my friend; she was asking for some different kaleji recipe :) I like yours, thanks for sharing my dear ;)

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  3. This looks great! My parents would loveeeeee something like this!

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  4. I love all those internal parts but its hard to come by over here. I am in return loving this delicious curry.

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  5. Wow.. its so long i have prepared this dish.. we use mutton liver but not kidney.... delicious.. thanks for visiting my space and following me ,now following you back....Wishing you a very very Happy New year
    Happy Blogging
    do join my event below..looking for your delicious recipes....
    Thanking you
    Preetha
    Event Name : “Dish-it-out” – “Light Dinners”
    http://abowlofcurry.blogspot.in/2013/12/dish-it-out-light-dinners.html

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  6. A amizade nos faz ver o mundo com olhos novos.
    Amo apreciar seus lindos pratos , tens um dom maravilhoso!!!!!
    Um doce final de semana.
    Beijos Marie.

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  7. This curry looks absolutely delicious my friend!

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  8. Very hot n spicy luking dish,love this.

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    Replies
    1. Thank you Humi, Aara, Deepa, Monu, Henna, Navaneetham, Preetha, Marie, Katerina, Maha :)

      Delete

Thank you for visiting and brightening my day with your sweet comments. I try my best to respond to your comments ASAP, though it might take some time to get back to you.

Ambreen (Simply Sweet n Savory)

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