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Recipes >> Shireen Anwar Recipes > Liver Masala/Kaleji Masala by shireen anwer

Liver Masala/Kaleji Masala

Liver Masala/Kaleji Masala
Prep Time
5 min
Cook Time

10-15 mins
Serves

6-8
Liver Masala/Kaleji Masala - Livers are an acquired taste. Generally, you either love them or hate them. Liver has long been considered a fine delicacy and has many health benefits such as: it is high in good proteins, nature's best source of vitamin A, an abundance of B vitamins. This recipe is a little different, for the liver connoisseur.
Viewed: 51430
Source:  Shireen Anwer in Masala Mornings at Masala TV Channel
26 Ratings
3 out of 5 stars
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Ingredients

  • Liver 1/2 kg cut into small pieces
  • Yogurt 1 cup
  • Whole all spice a few
  • Oil 1/2 cup
  • Coriander powder 1 tsp heaped
  • Salt 1 tsp or to taste
  • Green chillies chopped 1 tbsp
  • Ginger slices 1 tbsp
  • All spice 1/2 tsp
  • Nutmeg 1/4 tsp grinded
  • Mace 1/4 tsp grinded
  • Chilli powder 2 tsp
  • Ginger garlic paste 3 tsp
  • Chopped coriander leaves 2 tbsp
  • Onion 3 tbsp (brown and grinded)

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Cooking Directions

  1. Heat oil in a frying pan.

  2. Add mixed whole spices and fry.

  3. Then add ginger garlic paste, salt, coriander powder and fry well, adding 1/4 cup water.

  4. Then add whipped yogurt and brown onion with liver, fry it for 10 minutes.

  5. Lastly add all salt, all spice powder, ground nut meg and mace, chopped coriander leaves and green chillies.

  6. Garnish with ginger slices and serve hot.

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Comments posted by users for Liver Masala/Kaleji Masala recipe:

  1. this is the dish which i rank it as the top among all the no-veg.dishes. my wife cook KALEGI (liver) with a combination of SOY KI BHAJI. this has its own taste and benefits that the SOY KI BHAJI has. i am thankful to you for your recipe. it has its own taste and its amazing. give us some more recipe of kaleji.

    on Jun 24 2012 1:41AM Report Abuse Guest
  2. I made this dish following the recipe except for the addition of allspice which I did not have. It is mentioned twice in the recipe, and I;m not sure if it refers to the spice which is called allspice, or if you mean it as a translation of whole garam masala i.e. elaichi, dalchini, lavang etc. Anyway, I found the quantity of nutmeg and mace to be a bit too overpowering, so I plan to use less of it next time. Other than that, it was a good change - a new flavour to tickle the taste buds.

    on Jan 28 2012 9:45AM Report Abuse NILOUFER

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