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Pakistani
Kaleji Masala
45 min total15 prep30 cook4 servings
ClassicLow-CarbContains dairy
A flavourful and delicious kaleji recipe
Ingredients
meat
- 1.1lb chicken liver (cut into bite sized pieces)
produce
- 1 tspginger and garlic paste
- 1lemon (we'll just be using the juice from this)
- 0.25 tspred chilli powder
- 1.5 tspcoriander powder
- 0.5 tspwhole black pepper or coarsely crushed black pepper
- 1 mediumonion (finely processed into a paste)
- 1fresh coriander (for garnishing)
pantry
- 0.5 tspcumin powder
- 0.25 tspturmeric powder
- 2green chilies (4-5 for more heat, finely chopped or minced)
- 0.33 cupoil
- 1 tspcumin seeds
- 6whole cloves
- 4green cardamoms
- 1 mediumpiece of whole cinnamon
- 2 mediumtomatoes (finely processed into a paste)
- 1salt (to taste (start with 0.5 tsp and then adjust))
- 1green chilies (for garnishing)
dairy
- 4 tbspyogurt (ideally full fat)
Steps
- Marinate the liver with all the ingredients from the 'marination' section and marinate everything for a minimum of one hour.
- In a deep pot or wok, heat the oil.
- Add in the onions and whole spices and sauté them over a medium to high heat for 6-8 minutes, until they begin to turn lightly golden.
- Please note, blended onions won't turn much darker than this shade, so once they've got some colour, you're good to proceed.
- Add in the blended tomatoes and sauté everything further over a high heat till the mixture becomes very thick, concentrated and glossy.
- The oil should begin to separate at the edges.
- Towards the end of this, add in all the spices.
- Add in the marinated liver, alongside all the marination liquid.
- Sauté this mixture in the oil really really well - this will take lots of time as the liver and yogurt will release some moisture.
- Keep sauteing the liver until the mixture looks thick and the oil separates at the edges.
- Add half a cup/125ml of water, bring to a boil, then cover and cook on low for 5-10 minutes
- Finish off with a heavy hand of coriander and green chilies for garnishing.
- I also used some red chili flakes since I liked how they looked!
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
