Kaleji Fry Masala|Liver Fry recipe (2024)

4.97 from 27 votes

All ingredients of Kaleji masala are visible in the photo above so I won't list them except for a few, that I feel need some discussion.

• Kaleji: The liver is the main ingredient in the recipe, hence you must know a little about choosing liver. Always choose a darker, gleaming liver that is fresh and not frozen. It should have a fresh and not very stale smell. The liver of a calf is better than the liver of a cow.
• Salt: Salt can extract a lot of juice from the liver so try to end most of the salt towards the end of the recipe.
• Fenugreek: Fenugreek adds both a lover of Indian curry taste and aroma to the liver curry. But more than that it helps the digestion of the liver which can be difficult to digest for senior citizens.
• Spices: These are basic Indian spices but if do not like any single spice just skip it. You may switch Kashmiri chili and chili flakes with chilies.
• Green Chilies: Smaller green chilies like Thai chili are spicier and I used them to make green chili paste. The medium and thick chilies are more aromatic and less spicy making them a good choice for garnish.

How to make it?

1. I'm using a non-stick pan to make this since it has a larger surface for (bhunai) cooking on high heat but a wok or pot will also work well. Fry onion slices on low heat for 7 minutes until very soft, then fry for 1 minute on high to turn onions light golden. (The slow cooking helps onions dissolve easily in gravy.)
2. Add spices and give it a stir. Cook for 1 minute. (Protip: Avoid adding salt in the beginning, but a little salt from ginger garlic paste is ok.)
3. Next goes in tomatoes, you can use sliced or pureed. Mix well and cover. Cook for 5-7 minutes on medium heat. When tomatoes are soft, stir gravy on high heat to burn tomato water (bhunnofy). (Protip: Add a little water if needed and continue to cook until onion and tomatoes are well cooked, as we will not cook much after adding liver.)
4. When you see oil clearly separating on the sides of the pan, add whipped yogurt and dried fenugreek leaves. Cook further for 2-3 minutes on high. Keep stirring. The gravy is ready.
5. Add washed liver, mix, and cover the lid. Cook for 2 minutes on medium heat. Remove lid and add salt, cook for another 3 minutes on high heat, and keep stirring. Total cooking is of 5 minutes.
6. Rest: Switch off the flame and cover the pot. (The kaleji is not cooked completely, it will continue to cook in a covered pot.) Rest for 10-15 minutes to seal the juices in the liver. The liver will release some water.
7. Add ginger, chilies, cilantro, and butter to your kaleji curry. Then reheat on high flame and burn any extra water (kaleji juices). Keep stirring on high until oil is visible on the sides of the pan. Consider adding 1-2 tablespoons extra oil if needed.
8. Garnish and serve Kaleji Masala immediately.

How to Serve Kaleji Masala?

Kaleji is best served freshly cooked. unlike most Indian foods leftover kaleji is neither tempting nor nutritionally rich. So always prefer to small in a small batch just enough to be consumed in one meal.

You can serve kaleji masala with pao, naan or any bread. We love to eat Kaleji masala with yellow dal khidchri or plain rice. You can even make kaleji masala bun with chutney and onions. Kaleji buns are a very popular street food as well.

Recipe FAQs

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