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liver curry | mutton liver curry | kaleji ka salan | kaleji masala recipe

The combination of roasted black pepper, red chilies, dry coconut pieces blended with fresh garam masala spices these paste gives a marvelous taste to liver curry, best serve with rice, roti chapati, parota, kuska rice even with biryani

Course Main Course
Cuisine Indian
Keyword kaleji ka salan, kaleji masala, kaleji masala recipe, lamb liver curry, liver curry, mutton liver curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


Ingredients for mutton liver curry:

    For liver masala:

    • cumin seeds(jeera) - 1/2 spoon
    • coriander seeds(dhaniya) - 1 spoon
    • cloves(laung) - 6
    • cardamom(elachi) - 1
    • black pepper(kali mirch) - 12
    • cinnamon sticks(chakka) - 3
    • dry red chilies - 9
    • dry coconut pieces - 1 cup
    • diced onion - 1
    • water - 1/4 cup

    For curry:

    • mutton liver - 100 g
    • oil - 4 spoons
    • star anise(chakr pool) - 1
    • bay leaf(tej patta) - 1
    • fengreek leaves(kasru methai) - 1/4 spoon
    • chopped onion - 1
    • chopped tomatoes - 2
    • slit green chillies - 2
    • ginger and garlic paste - 1 spoon
    • red chilli powder - 1 spoon
    • salt - 1 spoon(as required)
    • water - 1 1/2 cup(as required)


     Procedure for mutton liver curry:

      How to make liver masala:

      1. Heat a pan over a low flame add 1/2 spoon of cumin seeds, a spoon of coriander seeds, 6 cloves, one cardamom, 12 black pepper, 3 cinnamon sticks.

      2. Also add nine red chilies, a cup of dry coconut pieces.

      3. Stir continuously and roast for 2 minutes.

      4. Switch off the fire. Let it cool.

      5. Take into the blender jar blend to fine powder.

      6. Add 1 diced onion and 1/4 cup of water.

      7. know blend all of them to a smooth paste.

      8. Liver masala is ready set aside.

      How to make mutton liver curry;

        Frying the spices:

        1. Heat a pan over a medium flame add 4 spoons of oil.

        2. Add 1 star anise, 1 bay leaf, 1 chopped onion, 2 slit green chillies.

        3. Stir and fry for a minute till the onion slightly changes its colour.

        4. Add a spoon of ginger and garlic paste. Fry till the raw smell disappears.

        5. Add blended liver masala paste stir continuously to avoid burning.

        6. If it is necessary reduce the flame to low. Add 2 chopped tomatoes fry for a minute.

        Pressure cooking liver:

        1. Add cleaned and drained mutton liver pieces stir well.

        2. Add a spoon of red chili powder mix well.

        3. Add a spoon of salt stir well.

        4. Pour 1 1/2 cup of water mix well.

        5. Pressure cook for 4 whistles.

        6. Switch off the fire and wait until the pressure goes.

        7. Open the lid and check the liver is cooked or not by pressing a piece.

        8. If it is not cooked adjust the water and pressure cook for 2 more whistles.

        9. To make the thick gravy cook for 3 minutes in a low flame without lid.

        10. Take the mutton liver curry into a serving bowl.

        11. Serve hot mutton liver curry/kaleji ka salan with chapati, rice, rumali roti, biryani or kuska rice.

        Recipe Notes

        Can add more red chilli for spicy liver curry.

        add Taste and adjust the salt as required

        Add coriander leaves for nice aroma this is optional.