Kaleji masala hyderabadi style | Liver Masala

Kaleji masala is quite a popular dish in dhabas and restaurants especially to have with drinks. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.
Liver especially the Goat’s liver is considered to be a good source of Vitamin A and a good remedy for night blindness but for those with cholesterol should reduce liver consumption as its high in cholesterol. As liver is bitter in flavor soak the liver pieces in milk for 30 mins to remove the bitterness.

While cooking the liver you need to be careful that it should not be over cooked  or else it turns hard
Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. 

I have even posted maharashtrian style  kaleji fry recipe which you can check out here

Ingredients

Goat kaleji / liver 400 gms 
1 tbsp ginger garlic paste
1  tbsp lime juice
Onion 2 sliced finely 
Tomato 1 small 
Yogurt 4-5 tbsps 
Green chillies 2-3 (you can add more if you like ) 
Ginger  1 tbsp grated 
Garlic 1 tbsp crushed 
Black pepper corns 1 tsp 
Bay leaves  1-2 
Cinnamon stick  1 piece 
Black cardamom  1 
Cloves  4-5
Coriander leaves  handful 
Mint leaves  few 
Turmeric powder 1/2 tsp 
Coriander powder  1 tsp
Red chilli powder  1/4 tsp (or more ) 
hyderabadi Garam masala powder 1 tsp 
Kasoori methi 1 tsp 
Desi ghee  1/4 cup (you can use oil if you like )
Salt to taste 

Garnishing. 
Coriander leaves ,Slit green chillies and ginger juliennes ...



Method: 
1. Wash the liver and cut into cubes. Marinate it with ginger garlic paste and lemon juice
2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves. 
3. after 3 minutes when spices arre fragrant ,add the sliced onions, and saute until light brown. 
4. Add the ginger, garlic and green chillies and reduce the flame.
5. Now add the liver cubes and keep frying on a low flame without covering the pan. 
6. Add the spice powders except garam masala, which you will add at the end. 
7.  Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended.
8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating. 9. Now is the time to add the salt, kasoori methi  and garam masala powder. Stir well and let it cook for a minute.   liver is ready to be served.
9.Garnish with coriander leaves ,ginger juliennes and slit green chillies. -