Recipe for Kaleji Gurda Sukha Masala

Meat Liver Kidney Fry Dry Masala
Kaleji Gurda Sukha Masala

This is a simple to follow step-by-step Recipe for preparing at home delicious Mughlai Restaurant Style Kaleji Gurda Sukha Masala. This Mutton Liver and Kidney preparation is hot and spicy with a thick Masala Gravy, which goes nicely with Chapatti, Paratha or Naan.

Preparation Time: 45 Minutes
Serves: 4 Persons

500 Grams Kidney and Liver of a Goat { Bakre Ki Kaleji Aur Gurda]
1 Big sized Onion (chopped)
6 Garlic Petals
1” Ginger Piece
1 Dry Red Chili (coarsely crushed)
2 Bay Leaves [ Tej Patta]
2 Cloves (Lavang)
1” Cinnamon stick [ Dalchini]
4 Green Cardamom Pods [Elaichi]
A Pinch Nutmeg Powder [Jaiphal Powder]
1 Teaspoon Garam Masala
1 Teaspoon Coriander Seeds Powder
1 Cup Yoghurt (Dahi)
2 Cups Water
Salt as per taste
¼ Cup Oil

Meat Liver Kidney Fry Dry Masala
Kaleji Gurda Sukha Masala

First, chop the Onion, Powdered the Cinnamon stick and Green Cardamom Pods and keep aside.
Heat the Oil in a Kadai and add the chopped Onion, Garlic and fry till its color changes into golden brown.
Add the Cloves, Bay Leaves, crushed Red Chili, Ginger and Yoghurt and fry for 5-7 minutes on a slow flame.
Then add the Kidney and Liver pieces and fry till it changes color in to light brown and then add the Cinnamon and Green Cardamom Powder, Salt and 2 Cups Water, mix it well and cook it for 20 minutes on a slow flame.
Add the Garam Masala and serve with Paratha.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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