Pakistani
Kaleji masala
Very high protein and iron, ready in twenty minutes.
- 28minutes
- 3servings
- 349kcal each
- 36gprotein
Ingredients
The amounts here and inside every step follow this number.
- Kaleji (liver) 500 g
- Onions 1
- Tomatoes 2 medium
- Ginger garlic paste 1 tbsp
- Green chilies 2
- Garam masala 1 tsp
- Red chili powder 1 tsp
- Turmeric ½ tsp
- Cooking oil 2 tbsp
- Fresh coriander ¼ bunch
From the cupboard
- Salt, about 1 teaspoon
- Water, ¼ cup if the masala sticks
- Liver goes hard if overcooked — cook it fast
What you will need
Karahi or wide frying pan, Sieve, Wooden spoon, Knife and board
Method
-
1
Clean the liver 8 min
Rinse the liver in a sieve until the water runs clear, trim any tubes and cut into bite-size pieces.
In this step
- Kaleji (liver)500 g
Ready when: Clean pieces, no dark bits or membrane.
-
2
Fry the onion 6 min
Heat the oil and cook the sliced onion until light golden.
In this step
- Onions1
- Cooking oil2 tbsp
Ready when: Onion is soft and pale gold.
-
3
Build the masala 8 min
Add ginger garlic paste for 1 minute, then tomatoes, turmeric, chilli and salt. Cook until the oil separates.
In this step
- Tomatoes2 medium
- Ginger garlic paste1 tbsp
- Red chili powder1 tsp
- Turmeric½ tsp
Ready when: Oil shows at the edges of the masala.
-
4
Cook the liver fast 8 min
Turn the heat high, add the liver and stir constantly. It releases water first, then dries.
Ready when: No pink inside but still soft when pressed — do not cook past this.
-
5
Finish 3 min
Add garam masala, green chillies and coriander, cover and rest off the heat.
In this step
- Green chilies2
- Garam masala1 tsp
- Fresh coriander¼ bunch
Ready when: Glossy, dry masala coating the liver.
Cook Kaleji masala from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
