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 )

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!!!


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

  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 ;)

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

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

  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
    Event Name : “Dish-it-out” – “Light Dinners”

  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.

  7. This curry looks absolutely delicious my friend!

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

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


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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