Hyderabadi Recipe Kaleji (Liver) Masala Bakrid Special No Pressure Cooker Soft & Delicious Recipe

Hyderabadi Recipe Kaleji Masala is easy to make at home with lots of flavour first thing first this recipe is made at home without pressure cooker im my kitchen Hyderabadirelish

 Kaleji, also known as "liver" in English, refers to the organ meat of animals, usually cows, goats, or chickens. It is a common ingredient in many cuisines around the world, including Indian, Pakistani, Middle Eastern and Western cuisines. Kaleji is highly nutritious and a good source of essential nutrients such as protein, iron, vitamins and minerals. When cooked well, it has a distinct flavor and a soft, slightly grainy texture. It can be prepared in a variety of ways, including frying, roasting, grilling or as part of stews and curries. In Indian and Pakistani cuisine, kale is often used in dishes such as Kaleji Masala (spiced liver), Kaleji Fry (fried liver) or added to biryanis and kebabs to add flavor and texture. It is known for its rich and intense taste, accentuated by various spices.

Recipe of Kaleji masala also known as  Hyderabadi recipe Kaleji ka salan :in this recipe, first kaleji (Lamb liver) is washed thoroughly and cleaned then our goal is to remove the smell of kaleji for this we will mix bunch of crushed garlic and rubb totally on kaleji and  keep it aside for half hour after that wash again with water this will rinse all garlic .check other Mutton Recipe 

Hyderabadi recipe Kaleji Masala Ingredients

Step 1 Marinade that goes on Kaleji:

 

Kaleji (Lamb liver)  500 gm

Garlic Pods               10 

Ginger garlic paste   3 Tbs

Red Chilli powder    2 Tsp

Turmeric powder      1/2 Tsp

Salt to Taste    

Cumin powder           1 Tsp        

Coriander powder      1 Tsp

Yogurt (Curd)             6 Tbs

Step 2 Cooking Ingredients 

Cooking Oil                      3/4 cup

Bay Leaves                       2

Cloves                               5

Cinnamonsticks                3

Black Cumin                    1/2 tsp

Cardamom big                  2

medium size onion           2

Chopped cilantro              1/2 bunch

Green chilli Chopped      2

diced tomatoes                2 

Step 3 Garnishing Ingredients

Chilli Flakes 1/2 tsp

Lemon Juice 1 Tsp

Kasoori Methi 1/2 tsp

Garam masala 1 tsp

After washing Kaleji Marinade it with ingredients that goes on kaleji in step 1 once marinated keep this on a side we will need this in future stage .Next we will cook the gravy of the kaleji we will use step 2 ingredients .Add cooking oil to frying pan add bay leaves ,cloves,cinnamon sticks,black cumin & Cardamom Fry it on medium flame .once the cooking oil fragnces changes then add Diced onions saute in on medium low flame .Once light Pink onion color add marinated Kaleji to this mixture from step 1 saute it and keep cooking it on medium low flame with 1/2 cup of water.after cooking for 15 minutes stir it well and cook for another 15 minutes once cooking is done kaleji will be tendernow we add chopped cilanto and green chilli mix it well and cook for 5 minutes then we add diced tomatoes and let it cook for another 15 minutes.

After this step your kitchen will smell like kaleji full of aroma allover kitchen and we will garnish this kaleji with Chilli flakes and drizzle of lemon juice .To enhance the flavour of kaleji we top it off with crushed kasoori methi and finalise the touch with garam masala .after this step check the consistency of kaleji if it is thick gravy then adjust it with few tablespoons of water and enjoy Hyderabadi recipe kaleji masala with Naan (Flatbread)

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