Kaleji Masala or Liver Curry is a beloved dish in Pakistan, especially during festive occasions like Eid ul Adha. It is typically made with beef or mutton liver and a blend of aromatic spices, resulting in a rich and flavorful curry.
To prepare the dish, the
liver is first marinated with salt and turmeric powder, then sliced and cooked
in a pan with onions, garlic, ginger, and green chilies. The spice powders,
such as cumin, coriander, garam masala, and red chili powder, are added to the
pan and mixed well with the liver. Chopped tomatoes and a little bit of water
are then added, and the curry is allowed to simmer until the liver is fully
cooked and the gravy thickens.
Kaleji Masala is a
delicious and nutritious dish that is enjoyed throughout Pakistan. Liver is an
excellent source of iron, which is crucial for healthy blood production, and is
also a good source of protein, essential for building and repairing tissues.
The use of spices in the dish not only enhances the flavor but also offers
several health benefits. For example, cumin is known for its digestive
properties, while coriander has antioxidant and anti-inflammatory benefits.
In Pakistan, Kaleji
Masala is often served with naan or roti, or as a side dish with biryani or
pulao. The dish can be modified according to individual preferences. Some
people prefer a spicier version of the curry, while others may add extra
vegetables to make it more nutritious.
Overall, Kaleji Masala or
Liver Curry is a delicious and nutritious dish that is enjoyed throughout
Pakistan. It is a dish that truly represents the country's culinary heritage,
with its unique blend of spices and flavors. Whether it is enjoyed on a special
occasion or as a regular meal, it is sure to delight anyone who tries it.
Ingredients:
500g chicken or beef
liver, sliced
1 onion, finely chopped
3-4 garlic cloves, minced
1 inch ginger, grated
2-3 green chilies,
chopped
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tomatoes, finely
chopped
Salt, to taste
Oil, for cooking
Fresh coriander leaves,
chopped (for garnish)
Instructions:
Wash the liver slices
thoroughly and marinate them with a pinch of salt and turmeric powder for 10-15
minutes.
Heat oil in a pan and add
cumin seeds. Once the seeds start spluttering, add onions, garlic, ginger and
green chilies. Saute for 2-3 minutes or until the onions turn translucent.
Add the marinated liver
slices to the pan and cook for 5-7 minutes, stirring occasionally, until they
are lightly browned on both sides.
Add all the spice powders
- coriander powder, garam masala powder, turmeric powder, red chili powder and
salt to the pan. Mix well and cook for another 2-3 minutes.
Add chopped tomatoes and
cook until they turn soft and mushy.
Add 1/2 cup of water and
let the curry simmer for 10-15 minutes on medium-low heat, stirring
occasionally, until the liver is fully cooked and the gravy thickens.
Garnish with fresh
coriander leaves and serve hot with steamed rice or roti.
Enjoy your delicious and
spicy Kaleji Masala or Liver Curry!
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