Liver Masala Recipe | How to make Liver Masala | Kaleji Masala recipe

2013-11-27
  • Servings : 5
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 35m

Liver is touted mostly for its high iron content and its consumption is highly recommended to anaemic people.

Apart from its obvious health benefits, its is a great favourite with most non-vegetarian people.

This recipe is one of the best liver recipes I have ever made and I am sure you will agree too!

Try it.

Ingredients

Lamb/ chicken liver- 500 gm

For 1st Marination

Milk- 1/2 cup

For 2nd Marination

Turmeric- 1/4 tsp

Chilli powder- 1/2 tsp

Salt- 1/2 tsp

Oil- 1 tsp

Ginger paste- 1//2 tsp

Garlic paste- 1 tsp

Remaining ingredients

Onions, chopped- 1 cup

Ginger garlic paste- 2 tsp

Turmeric- 1/4 tsp

Chilli powder- 1/2 tsp

Green chilli- 1 ( optional)

Garam masala- 1/2 tsp

Coriander powder- 1/2 tsp

Coriander, finely chopped- 1/4 cup

Oil- 2 tbsp

Hot Water- 1/2 cup

Coconut milk- 1/4 cup ( optional)

WHOLE GARAM MASALA

Cloves- 2

Cinnamon stick- 1 inch

Bayleaf- 2

Cardamom pods- 2 ( optional)

Method

1. Marinate the liver in the milk for 20-30 minutes. This will rid it of all the bitter taste normally associated with liver.

2. Drain out all the milk, wash the liver and marinate with the 2nd marinade for 30 minutes.

3. Heat oil in a large wok.

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4. Fry the liver pieces very briefly for 3-4 minute till golden brown. Remember to treat liver very delicately, as if overcooked, it tastes extremely horrid, but if treated carefully, will melt in your mouth. Keep aside.

5. In the same oil,  add the whole spices.

6. In about a minute, when the spices release their lovely aroma, add in the onion. Fry till soft. Do not brown.

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7. Add in the ginger garlic paste. Fry for 1 minute.

8. Add in the coriander powder, chilli powder and turmeric powder. Cook for 1-2 minutes.

9. Add in the hot water. Cover and cook till all the masalas turn into a lovely thick paste.

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10. Now add back the liver pieces that we had kept aside earlier. Mix well.

Do not fry too long, else they will go hard- just 1-2 minutes.

If adding the green chilli, add it now for flavour rather than the heat.

11. Add in the coconut milk. Simmer for 2 minutes. And switch off. If you don’t want to add coconut milk, it is perfectly fine.

Serve hot with rotis or parathas.

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