Kaleji Masala


Kaleji or mutton liver is a popular dish served for breakfast and even lunch on Baqra-Eid. Make this quick gravy style Kaleji Masala recipe and serve hot with parathas or tandoori naan.

Kaleji Masala Recipe


  • 4 tablespoons oil
  • 1 cup onion, sliced
  • 1 piece mutton liver, chopped (about 300 – 350 grams)
  • 2 teaspoons ginger garlic paste
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon salt (adjust to taste)
  • 2 tomatoes, chopped
  • 4 tablespoons yoghurt
  • 2 green chilies, sliced
  • Coriander, for garnish


  1. Heat oil. Add onions and cook till light golden brown. Make sure they don’t burn.
  2. Add chopped mutton liver, followed by ginger garlic paste. Saute till the liver changes from pink to brown.
  3. Add spices, followed by tomatoes. Cook for about 5 – 10 minutes till the tomatoes soften and can be mashed through.
  4. Add yoghurt, and cook on low flame till the liver is tender. Don’t cook for too long, as the liver can turn rubbery.
  5. Add green chilies, and cook for another minute.
  6. Garnish with coriander.
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