This Mutton Kaleji Curry is a rich and flavorful dish made with tender goat liver cooked in a spiced onion-tomato base. It is a quick-cooking curry that delivers deep traditional taste while keeping the liver soft and juicy, making it ideal for both everyday meals and special gatherings.
Why You’ll Love This Recipe
This recipe is simple, fast, and packed with bold flavors. The spices enhance the natural taste of the liver without overpowering it, and the cooking method ensures the kaleji stays tender, not rubbery. It is versatile, customizable, and pairs well with a variety of breads and rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g mutton kaleji (goat liver), cleaned and cut
3 tablespoons oil or ghee
2 medium onions, finely sliced
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chillies, slit
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon black pepper powder
1 teaspoon garam masala
Salt to taste
1 cup water (adjust as needed)
2 tablespoons fresh coriander leaves, chopped
Directions
Wash the mutton kaleji thoroughly under running water. Optionally soak it in milk for 15 minutes to reduce the strong smell, then rinse again and drain well.
Heat oil or ghee in a pan over medium heat. Add the sliced onions and fry until they turn golden brown.
Add the ginger-garlic paste and cook for 1 minute until fragrant.
Add chopped tomatoes and green chillies. Cook until the tomatoes soften and oil starts to separate from the masala.
Add red chilli powder, turmeric, coriander powder, roasted cumin powder, black pepper powder, and salt. Sauté for 2 to 3 minutes on low heat.
Add the mutton kaleji and cook on medium heat for 4 to 5 minutes until the color changes.
Pour in the water, mix well, cover, and simmer on low heat for 12 to 15 minutes. Do not overcook.
Sprinkle garam masala, mix gently, and remove from heat. Garnish with fresh coriander.
Servings and timing
This recipe serves 3 to 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: approximately 40 minutes
Variations
For a dry-style curry, cook uncovered for an additional 5 minutes at the end. To make it richer, add 1 tablespoon of ghee just before turning off the heat. For a milder version, reduce the quantity of green chillies and red chilli powder.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water. Avoid reheating multiple times, as liver can become tough.
FAQs
What is mutton kaleji?
Mutton kaleji refers to goat liver, commonly used in South Asian cooking for its rich taste and quick cooking time.
How do I keep kaleji soft?
Avoid overcooking and always cook on low heat after adding water.
Is soaking kaleji in milk necessary?
It is optional but helps reduce the strong aroma of the liver.
Can I make this curry less spicy?
Yes, reduce the amount of red chilli powder and green chillies.
Can I add yogurt to this recipe?
You can add 2 tablespoons of whisked yogurt after sautéing the spices for a slightly tangy flavor.
What can I serve with kaleji curry?
It goes well with roti, naan, paratha, or plain rice.
Can I cook this curry without tomatoes?
Yes, but tomatoes help balance the spices and add moisture to the curry.
How do I know when the liver is cooked?
The liver will change color and become tender but should not be dry or crumbly.
Can I freeze cooked kaleji curry?
Freezing is not recommended as liver texture can change after thawing.
Is this dish suitable for quick meals?
Yes, kaleji cooks faster than regular meat, making it ideal for quick cooking.
Conclusion
Mutton Kaleji Curry is a delicious, traditional dish that brings together tender goat liver and aromatic spices in a comforting curry. When cooked carefully, it results in a satisfying meal that is flavorful, wholesome, and perfect for enjoying with family.
A rich and flavorful Indian-style goat liver curry made with aromatic spices, onions, and tomatoes. Quick to prepare and deeply satisfying, this dish is perfect for everyday meals or festive occasions.
Ingredients
500 g mutton kaleji (goat liver), cleaned and cut
3 tablespoons oil or ghee
2 medium onions, finely sliced
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chillies, slit
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon black pepper powder
1 teaspoon garam masala
Salt to taste
1 cup water (adjust as needed)
2 tablespoons fresh coriander leaves, chopped
Instructions
Wash the mutton kaleji thoroughly. Optionally soak in milk for 15 minutes to reduce the strong smell, then rinse and drain.
Heat oil or ghee in a pan over medium heat. Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1 minute until aromatic.
Stir in chopped tomatoes and green chillies. Cook until tomatoes soften and oil separates.
Add red chilli powder, coriander powder, turmeric, roasted cumin powder, black pepper, and salt. Cook for 2–3 minutes.
Add the mutton kaleji and cook on medium heat for 4–5 minutes until the color changes.
Pour in water, mix, cover, and simmer on low heat for 12–15 minutes. Avoid overcooking.
Sprinkle garam masala, stir gently, and turn off the heat. Garnish with fresh coriander leaves.
Notes
Do not overcook liver; it becomes tough and grainy.
Soaking in milk is optional but reduces the strong odor.
For richer flavor, add 1 tablespoon of ghee before serving.
For a dry version, cook uncovered for 5 more minutes at the end.
Adjust spices to taste for a milder or spicier curry.
