Gurda Kaleji Masala | Goat Liver Curry

Kaleji Masala Curry

A solid and delectable Mughlai dish produced using goat liver and kidney. The goat liver is viewed as exceptionally sound meat and is frequently eaten for sustenance. The Kaleji Masala Curry is fiery, heavenly, and an incredible meeting up of the greater part of the normal Indian flavors.

Match this heavenly dish with a naan, roti or rice. This mouth slobbering dish makes certain to make you need more!

INGREDIENTS

500 gms Goat Liver/Kidney (blend of liver and kidney)

For the marination:

1/4 tsp Turmeric powder

1 tsp Red Stew Powder

1.5 tsp Coriander Powder

1/2 tsp Cumin powder

3 tbsp Curd/Yogurt

Onion-Stew glue:

2 nos. White Onion around 150 gms

3 nos. Green Chillies

5 nos. Garlic Cloves

1/2 inch Ginger hacked

Treating:

3 nos. Green Cardamom

4 nos. Cloves

2 nos. Cinnamon

10 nos. Dark Peppercorns

Different Fixings:

1 tsp Kashmiri Stew Powder-1 tsp

1.5 tsp Kasuri Methi Fenugreek leaves (broiled and powdered)

1/2 tsp Garam Masala Powder-1/2 tsp

2 tbsp Coriander leaves hacked

4 tbsp Refined oil

1 tsp Salt

Directions

Arrangement:

Eliminate the slim film on top of the liver and divide the kidney and eliminate the skin.

Cut the liver into little pieces and wash it well. On the off chance that the liver pieces are excessively dull or smell, you can absorb the liver pieces water in which 1/2 tsp vinegar has been added. Splash it for 15 mins and afterward wash it with plain water and afterward channel well.

When the water is depleted, marinate the liver and kidney with the things determined previously. Try not to add salt while marinating.

Make a glue by adding the onions, green chillies, garlic cloves and slashed ginger.

Process:

Heat oil in a container or kadai and add the entire flavors (garam masala) for treating. Give a mix and afterward add the glue made before. Blend it well and sear on medium to low intensity for 8-9 mins till light brown in variety every so often.

Presently add the marinated liver and broil on high intensity for 2 mins. Presently add the Kashmiri Stew Powder and keep on broiling on medium intensity for another 3 mins.

Add the salt and 150 ml water, give a blend and cover and cook on low intensity for 10 mins.

Presently, open the top and add the garam masala powder and Kasuri Methi (cooked and powdered)

Blend well and stew for 2 mins.

Decorate with slashed coriander leaves, give a blend and serve.