Spicy Masaledaar Kaleji Recipe | Authentic Indian Liver Fry with Spices
Tender Indian-style liver fry cooked hot and fast in a bold masala of onions, tomatoes, whole spices, and chilies, finished with lemon and fresh coriander. Rich, aromatic, and perfect with paratha or rice.
Ingredients
Ingredients
- 500 g goat or chicken liver (kaleji), cleaned and cut into 1-inch pieces
- 3 tbsp mustard oil or ghee (or a 50-50 mix)
- 2 medium onions, finely sliced
- 2 medium tomatoes, finely chopped
- 2–3 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 bay leaf
- 1-inch cinnamon stick
- 3–4 green cardamom pods
- 6–8 black peppercorns
- 1 tsp cumin seeds
- 1 tsp Kashmiri red chili powder
- 1/2–1 tsp regular red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp roasted cumin powder
- 1/4 tsp black pepper powder
- Salt to taste
- 1–2 tsp lemon juice or 1 tsp white vinegar
- 2 tbsp fresh coriander leaves, chopped
- 1 tsp kasuri methi, crushed (optional)
- 1–2 tbsp water or stock, as needed
Instructions
Instructions
- Rinse the liver briefly under cold water, pat completely dry, remove membranes, and cut into even 1-inch pieces.
- Optionally toss the liver with a pinch of salt, a squeeze of lemon, and 1/4 tsp turmeric, rest 10 minutes, then pat dry again.
- Heat mustard oil or ghee in a heavy pan until shimmering; if using mustard oil, let it smoke lightly for 30 seconds, then reduce heat.
- Add bay leaf, cinnamon, cardamom, peppercorns, and cumin seeds, and let them crackle until fragrant, about 30–45 seconds.
- Add sliced onions with a pinch of salt and cook on medium-high, stirring, until deep golden brown.
- Stir in ginger-garlic paste and green chilies and sauté until the raw smell disappears, about 1 minute.
- Add chopped tomatoes and cook until softened and the oil separates from the sides.
- Lower the heat slightly and add Kashmiri chili, regular red chili, coriander, turmeric, black pepper, and salt, stirring 30–45 seconds to bloom the spices.
- Sprinkle 1–2 tablespoons water to prevent burning and help the masala come together glossy.
- Increase heat to medium-high and add the liver pieces in a single layer without overcrowding, searing undisturbed for 1 minute.
- Toss to coat in the masala and cook 3–5 minutes, stirring occasionally, until just cooked through, opaque outside, and still moist inside.
- Sprinkle garam masala and roasted cumin powder, add crushed kasuri methi if using, and turn off the heat.
- Add lemon juice or vinegar and toss, then taste and adjust salt or heat.
- Garnish with chopped fresh coriander and rest 2 minutes before serving.
Notes
Serve hot with parathas, naan, or jeera rice, plus onion rings, lemon wedges, and raita. Avoid overcooking to prevent toughness; add acid only at the end. For a drier version, cook off tomatoes fully; for a green masala, blend coriander, mint, green chili, and lemon and stir in at the end. Chicken liver cooks faster—reduce time by 1–2 minutes. Store leftovers up to 2 days refrigerated; reheat gently with a splash of water.