During the time of Bakra Eid or Eid-ul-Adha, Pakistani meat cuisine takes center stage, offering an accurate representation of the country’s culinary delights. As the occasion calls for celebration, we embark on a culinary journey, preparing a wide variety of meat dishes that showcase the rich ethnic diversity of Pakistan. The main ethnic groups, including Sindhi, Balochi, Pathan, and Punjabi, each bring their unique cooking styles to the table. From the flavorful Karahi, enticing BBQ, savory Namkeen Ghost, to the succulent Roasted Lamb and tangy Chatkhara Botti, every region boasts its distinct culinary traditions.
Among these remarkable dishes, the Pakistani Kaleji Recipe holds a special place as one of the leading and perhaps the first dish of the Eid day. After performing the Qurbani ritual, Kaleji becomes the centerpiece in our homes. There are numerous ways to prepare the Pakistani Kaleji Recipe, each showcasing its own charismatic flavor profile. In this article, I am delighted to share our cherished homemade Best Pakistani Kaleji (Liver) Recipe, a recipe that has been passed down and cherished in our family for the last two decades.
Experience the irresistible flavors of the kaleji masala recipe Pakistani as you embark on a culinary adventure. Delight your senses with the rich and tender mutton kaleji, prepared with love and care. This authentic recipe will transport you to the heart of Pakistani cuisine, where tradition and flavors intertwine. Get ready to savor the enchanting taste of this beloved dish and celebrate Bakra Eid with the perfect blend of spices and succulent meat.
What is Kaleji?
Kaleji translates as the “liver of any animal,” most commonly beef, lamb, or chicken. Kaleji masala or Kaleji fry refers to the preparation of bite-size chunks of beef or lamb liver with spices such as chile, coriander, cumin, turmeric, garam masala, dried fenugreek, and ginger garlic paste. Masala gravy is often made with tomatoes, onions, and yoghurt. It is typically eaten with naan or roti, rice, or yellow lentil khichdi.
Key Points for Kaleji Recipe:
- Cooking time and technique are the most important aspects of making bhunai kaleji. So pay strict attention to the instructions.
- Resting kaleji after cooking works like a charm: After 4-5 minutes of frying lamb liver. Cover and set aside the pot. Because the liver has a short cooking time, the steam in the saucepan cooks it. Resting causes the liver to lock some fluids inside, keeping your liver fried soft.
- The resting procedure causes the liver to release fluids into the gravy, which we will then burn over high heat. When warming the liver fry before serving, I do this. This is the finest method.
- If you want to create Kaleji Pota, substitute some Kaleji for the Pota in the recipe. Earlier in the tomato gravy, add kidney slices. Allow it to simmer sufficiently before adding the liver chunks.
- Here’s a separate post where I go over everything you need to know about cooking liver and how to deal with accidents.
Ingredients for Pakistani Kaleji Recipe:
- Liver: Because the liver is the key component in the dish, you should be familiar with how to select the liver. Choose a darker, glistening liver that is fresh rather than frozen. It should smell fresh rather than stale. The liver of a calf is superior to the liver of a cow.
- Salt: Salt may drain a lot of juice from the liver, so try to use the majority of the salt after the dish.
- Fenugreek: Fenugreek gives a flavour and scent of Indian curry to the liver curry. But it also aids in the digestion of the liver, which can be tough for older folks to digest.
- Smaller green chillies, such as Thai chilli, are hotter, and I used them to produce green chilli paste. Medium and thick chillies are flavorful and less fiery, making them ideal for garnish.
The Cooking Process:
- I’m making this in a nonstick pan since it has a greater surface area for (bhunai) cooking on high heat, but a wok or pot would also work nicely. Fry onion slices for 7 minutes on low heat until extremely tender, then 1 minute on high heat to make onions light golden. (The slow cooking allows the onions to dissolve readily in the gravy.)
- Add spices and whisk to combine. 1 minute in the oven (Tip: Avoid adding salt at first, although a little salt from ginger garlic paste is OK.)
- Then add the tomatoes, which can be chopped or pureed. Cover and mix thoroughly. On medium heat, cook for 5-7 minutes. When the tomatoes are soft, whisk the gravy over high heat to burn off the tomato water (bhunnofy). (Tip: If necessary, add a little water and continue to boil until the onion and tomatoes are tender, as we will not be cooking much after adding the liver.)
- When the oil begins to separate on the edges of the pan, add the beaten yoghurt and dried fenugreek leaves. Cook for another 2-3 minutes on high. Continue to stir. The gravy is done.
- Cover the lid and add the scrubbed liver. On medium heat, cook for 2 minutes. Remove the cover and season with salt. Cook for another 3 minutes on high heat, stirring constantly.
- Turn off the heat and cover the pot to rest. (The liver has not been fully cooked; it will continue to simmer in a covered saucepan.) Rest for 10-15 minutes to allow the fluids of the liver to seal. Water will be released by the liver.
- To your liver curry, add ginger, chiles, cilantro, and butter. Then, over high heat, reheat and burn any excess water (liver juices). Continue to stir on high until oil is visible on the pan’s edges. If necessary, add 1-2 teaspoons of oil.
- Garnish with parsley and serve immediately.
Serving of Kaleji:
Kaleji tastes best when it is freshly prepared. Unlike other Indian cuisines, leftover kaleji is neither appealing nor nutritious. As a result, always prepare in tiny batches, just enough for one meal.
Kaleji masala goes well with pao, naan, or any bread. It goes well with yellow dal khichri or plain rice. You may also prepare kaleji masala buns with onions and chutney. Kaleji buns are another famous street dish.
Pakistani Special Kaleji (Liver) Recipe