There’s something about Masala Kaleji that always brings back childhood memories in the kitchen — the aroma of freshly chopped ginger and garlic sizzling in oil, the sound of bubbling masala, and the comforting warmth of a dish that feels like home.
Growing up, this recipe was a staple in our house, especially on Eid mornings or when someone in the family simply craved something hearty yet quick. It’s a dish that tastes of tradition, care, and family, yet comes together in under 40 minutes.
Here’s my family’s way of making tender, spicy Masala Kaleji — shared straight from our table to yours.
Why You’ll Love This Masala Kaleji Recipe
- Quick to make: Ready in about 30–40 minutes.
- Full of homestyle flavor: Balanced spices and fresh ingredients.
- Perfect comfort meal: Delicious with naan, paratha, or rice.
- Great for special occasions or a cozy dinner.
Ingredients
- Kaleji (liver) – 1 kg, cleaned and cut into pieces
- Oil – 2–3 ladles (about ¼–⅓ cup)
- Salt – ½ tsp (added later)
- Red pepper – ½ tsp
- Black pepper – ¼ tsp
- Dried coriander – 1 tsp
- Turmeric – ½ tsp
- Garam masala – ½ tsp
- Tomatoes – 2 medium, peeled and chopped
- Ginger – 2 tbsp, chopped
- Garlic – 5–6 cloves, chopped
- Onion – 1 small, chopped
- Green chilies – 2–3, chopped
Step-by-Step Instructions
Step 1: Start with the Base
In our kitchen, we always start by heating 2–3 ladles of oil in a deep pan on medium flame. Add the chopped onion and cook until it turns translucent and lightly golden — the base of any good masala.
Step 2: Add Fresh Aromatics
Add chopped garlic and ginger. This step always fills the kitchen with a warm, inviting aroma. Stir for about a minute until fragrant.
Step 3: Add Tomatoes
Next, add peeled, chopped tomatoes. Cook for about 2 minutes while stirring, until they start to break down and form a rich base.
Step 4: Add Kaleji
Add the cleaned kaleji pieces and sauté for around 5 minutes. Stir gently so they get coated in the onion-tomato mixture.
Step 5: Add Spices (But Hold the Salt)
Add red pepper, black pepper, dried coriander, turmeric, and garam masala. Pour in a splash of water so the spices blend smoothly. We always hold off on adding salt at this point because it keeps the kaleji from becoming tough.
Step 6: Cook Covered
Cover the pan and let it cook on medium flame for about 10–15 minutes. Stir every few minutes, and if the masala starts sticking, add a bit of water.
Step 7: Add Salt
Once the kaleji is tender, add the salt. Give it a gentle stir and cook for another 2–3 minutes to bring everything together.
Step 8: Finish
Finally, add the chopped green chilies. Their fresh heat adds the perfect finishing touch.
Step 9: Serve
Dish it out while it’s still hot. At home, we love serving Masala Kaleji with warm naan or paratha. It’s the kind of meal that feels special even on an ordinary day.
Tips for Delicious Masala Kaleji
- Don’t overcook: Cooking too long can make the liver rubbery.
- Fry gently: Stirring too much can break the pieces.
- Adjust water: Add more or less to get the gravy consistency you like.
Final Thoughts
Masala Kaleji isn’t just another recipe — it’s a reminder of family breakfasts, Eid mornings, and the comforting smell of spices filling the house. With its tender kaleji and perfectly balanced masala, it’s a dish that never fails to bring people together.
If you enjoyed this recipe, you might also like other homestyle classics on our blog like Namkeen Gosht, Beef Champ Roast, or Mughlai Beef Korma.
Happy cooking — and enjoy every bite!
