Kaleji Masala is a flavorful, protein-rich Pakistani dish made by cooking tender liver in a spiced onion-tomato masala. Known for its bold aroma and deep taste, it’s a favorite for Eid breakfasts, winter meals, and anyone needing a nutritional boost.
Because liver cooks very quickly, the key is balancing spice, heat, and timing to ensure the texture stays soft and delicate, not rubbery. With the right preparation and technique, Kaleji Masala becomes incredibly aromatic, slightly spicy, and wonderfully satisfying, ready in minutes but full of classic desi comfort.
Ingredients Breakdown of Kaleji Masala
Kaleji Masala uses simple ingredients, but each one matters for flavor. Fresh mutton or beef liver is the key because it cooks quickly and stays tender without developing a strong smell. Onions and tomatoes form the main masala base, giving sweetness and mild tang. Ginger-garlic paste helps remove the raw odor of liver and adds depth.
A mix of red chili, coriander, cumin, turmeric, and salt builds warmth, spice, and color. Green chilies add heat, while garam masala, fresh coriander, julienned ginger, and a little lemon juice finish the dish with aroma and freshness.
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Equipment Needed
- Heavy-bottomed karahi or deep pan
- Sharp knife for cleaning and cutting the liver
- Cutting board
- Wooden spoon or heat-safe spatula
- Small spice bowls for measured seasonings
- Strainer (optional, for rinsing liver)
- Serving bowl for finishing the dish
Preparation of Kaleji Masala
- Rinse the liver lightly and trim away membranes or veins, then cut into small cubes.
- Optional: Soak the liver in milk for 10–15 minutes to reduce strong smell and improve tenderness.
- Finely chop onions so they blend smoothly into the masala.
- Prepare chopped or blended tomatoes depending on your preferred texture.
- Keep ginger-garlic paste ready, preferably fresh for stronger aroma.
- Slit or chop green chilies to add during cooking.
- Measure all spices in advance to avoid burning during sautéing.
- Prepare garnishes: fresh coriander and julienned ginger.
- Heat oil in a pan and keep the flame medium before starting the masala.
Cooking Time Table
| Step | Time Needed | Description |
| Preparation | 10–12 mins | Cleaning, cutting, chopping ingredients |
| Cooking Masala Base | 10–12 mins | Sautéing onions, spices, tomatoes |
| Cooking Kaleji | 6–8 mins | Quick cooking to avoid toughness |
| Final Simmer | 2–3 mins | Blending flavors |
| Garnish & Serve | 1 min | Final touches |
Cooking Instructions of Kaleji Masala
Step 1: Build the Masala
- Heat oil in a pan over medium flame.
- We will cooked till golden brown after Adding chopped onions.
- Add ginger-garlic paste and sauté for 1–2 minutes.
- Add tomatoes and cook until fully softened.
- Add red chili powder, coriander powder, cumin powder, turmeric, and salt.
- Cook until oil separates, showing the masala is ready.
Step 2: Add and Cook the Kaleji
- Add the liver pieces and mix gently.
- Cook on medium-high flame for 5–6 minutes.
- Add green chilies and cook for another 1–2 minutes.
- Avoid overcooking to prevent liver from turning rubbery.
Step 3: Finishing Touches
- Sprinkle garam masala and stir gently.
- Let it simmer for 2 minutes.
- Turn off heat and add lemon juice.
- Garnish with coriander and julienned ginger.
Serving Suggestions of Kaleji Masala
- Serve hot with tandoori naan, roti, or chapati.
- Pair with fresh salad (onion, cucumber, lemon).
- Add plain raita or mint raita for cooling balance.
- Serve with parathas for a hearty breakfast.
- Enjoy with khagina (masala eggs) for a complete protein meal.
Comparison Table
| Dish | Cooking Time | Flavor | Texture | Spice Level |
| Kaleji Masala | 15 mins | Spicy, rich, aromatic | Soft | Medium |
| Kaleji Fry | 10 mins | Spicy, intense | Dry & tender | Medium–High |
| Gurda Kaleji | 20 mins | Stronger and heavier | Mixed | High |
| Mutton Masala | 45–60 mins | Deep, meaty | Tender | Medium |
Tips & Variations of Kaleji Masala
- Do NOT overcook the liver—6–8 minutes is enough.
- Soak in milk to reduce smell and enhance softness.
- Add 1 tbsp yogurt for a richer masala.
- Add crushed black pepper for deeper heat.
- Use coal smoke (dhungar) for restaurant-style flavor.
- For a dry version, cook slightly longer after liver changes color.
- Add more chilies or crushed red pepper for extra spice.
Ingredient Table
| Ingredient | Quantity | Purpose |
| Liver | 500g | Main ingredient |
| Oil | 4 tbsp | Sautéing base |
| Onions | 2 medium | Masala base |
| Tomatoes | 2 medium | Adds moisture & tang |
| Ginger-Garlic Paste | 2 tbsp | Aroma & flavor |
| Spices | As listed | Depth & heat |
| Lemon Juice | 1 tbsp | Freshness |
| Green Chilies | 2–3 | Heat |
| Fresh Coriander | Handful | Garnish |
Conclusion
Kaleji Masala is a quick, nutritious, and deeply flavorful dish that comes together in minutes when cooked with the right technique. Its tender texture and aromatic masala make it a favorite for breakfasts, family meals, and festive occasions.
With this detailed recipe, perfect timing, and proper spices, you can enjoy soft, flavorful kaleji every single time.
