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!!!