Spicy and flavourful kaleji ka salan, mutton liver masala curry is perfect side-dish recipe. With just few handful of pantry friendly ingredients, this is super easy to make recipe. We usually serve this with roti or rice or khichdi.
About This Recipe
Kaleji Ka Salan is spicy, flavourful and delicious Mutton Liver Masala Curry. This liver curry is one of the staple recipe during Bakrid and weddings. In most of the houses, on the Eid day or next day kaleji gosht ka salan is served as a side dish with roti or bagara rice.
In Muslim weddings, on the wedding day, a lavish breakfast (Naashta) is sent to groom’s house from bride’s house. This includes variety of breakfast recipes, drinks (like tea, coffee, milk, harira, etc.), fruits, sweets and savouries.
Breakfast items mostly include local breakfast delicacies and few of the everyday breakfast recipes. Among this kaleji ka salan and roti, khichdi, khatta and kabab are commonly sent breakfast dishes to the groom’s house. Even the people (relatives & friends) in the bride’s house will relish these dishes.
What Is Kaleji?
Kaleji is the Hindi word for ‘Liver’. Mutton liver is one of the tastiest organ meat. Apart from goat or lamb, people also consume beef and chicken liver.
Mutton Liver Nutrition
Mutton liver contains more saturated fasts than chicken and beef liver. It is a good source of proteins and other essential body vitamins. Mutton liver is rich in iron, copper, and vitamins A and B.
Kaleji Ka Salan
Kaleji is mutton Liver and Salan is Gravy. There are many different ways of preparing this mutton liver curry. The one I am sharing with you is quick, easy and simple. Mutton liver generally takes more time to cook. So, I prefer making this salan in pressure cooker.
Cleaning mutton liver is the only time consuming part. Rest is just marination and cooking. Pressure cooking mutton liver is simple and easy way to tenderize the liver pieces.
I love adding few mutton pieces and few mutton bones while making this curry. Mutton adds extra flavour to the curry. Adding mutton pieces or mutton bones is purely optional. You can skip adding these and make a plain kaleji ka salan too by following this recipe.
Kaleji Ka Salan Ingredients
Kaleji | Mutton Liver – These days we can easily order mutton liver through online meat store. Mutton liver is rich in vitamins and minerals. Check my recipe notes below, to know more about cleaning and tenderizing mutton liver.
Mutton | Gosht – It is purely optional to add mutton pieces and bones. But these add taste and flavour to the recipe.
Garam Masala – I prefer using homemade garam masala. My garam masala recipe for curries like this is simple and calls for only cardamom, cinnamon and cloves.
Ginger-Garlic Paste – Cuts down the smell of meat and adds wonderful aroma to the curry.
Curd – Fresh, thick and creamy curd is a very important ingredient in making this recipe. Kaleji ka salan is a silky smooth gravy based recipe. Fried onion and curd along with spices will form a thick and nice gravy in this recipe.
Dry Coconut Powder – Helps in giving flavour, aroma and thickens the gravy.
Red Chili Powder – Adds spice and heat.
Apart from these, we need onion, turmeric powder, coriander powder, oil, salt and few whole spices.
How To Clean Liver Before Cooking?
Many a times, mutton liver is covered with smooth and thin transparent membrane. It is always good to remove this layer. If this layer is not removed, the liver pieces will be chewy and hard upon cooking.
By using a sharp knife, you can slowly and carefully cut through the membrane and gently peel it off. After this cut the liver into small cubes. Add these to cubes to water. Leave for 10-15 minutes. Rinse the liver cubes in running water thoroughly till the water runs clean from pieces.
How To Tenderize Mutton Liver?
Some people soak liver pieces in vinegar and salt or in lemon or salt water to get rid of smell. This also helps in tenderizing the mutton liver pieces. Apart from this, soaking liver pieces in milk for 5-7 minutes helps in tenderizing the liver pieces.
More Meat Recipes To Try,
- 300 g Kaleji | Mutton Liver
- 250 g Lamb meat on bone, optional
- ½ tbsp. Garam Masala
- 1 tbsp. Ginger-Garlic paste
- 1 ½ tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 4 tbsp. Oil
- ½ cup Curd
- 2 Cloves
- 2 Cardamoms
- 1 small piece Cinnamon
- 2 tbsp. minced Coriander leaves
- 2 Onions, peeled and sliced
- 4 tbsp. dry Coconut powder
- ½ tbsp. Coriander powder
- 1 small stick Cinnamon
- 2 Cloves
How To Make Kaleji Ka Salan
- Soak mutton liver pieces in water for 10 minutes and rinse with fresh water for 4-5 times until clean.
- Repeat the same for mutton pieces. Drain all the excess water and take these two in a bowl.
- To this add ginger-garlic paste, red chili powder, turmeric powder, salt and curd. Combine well and set aside by covering with a lid.
- Now grind the ingredients listed under ‘To Grind’. Use little water and grind to make a smooth paste.
- Add oil to a pressure cooker and when it heats up add cloves, cardamoms and cinnamon stick.
- Fry for 30 seconds and add the above ground paste. Fry for 2-3 minutes and add marinated mutton liver and meat pieces.
- Stir until all the pieces get nicely coated with the masala.
- Reduce the flame, when meat pieces start to change color
- Add 150 ml of water stir and close the pressure cooker.
- Pressure cook until mutton liver and meat pieces turn soft.
- This may at least take 6-8 whistles or sometimes more. Wait until pressure settles competently.
- Open the lid and check the consistency of the gravy.
- If the gravy is very thick, then add little water and cook for 4-5 minutes.
- If the gravy is too thin, then on medium flame, cook till the gravy reaches the desired consistency of your choice.
- Check for salt and add if required.
- Sprinkle garam masala and minced coriander leaves.
- Give the gravy a gentle stir. Place the lid and turn off the flame.
- After 10 minutes, remove this in a serving bowl.
- Serve warm with roti or rice.
- Add love to make this Kaleji ka Salan taste ‘Yummy’.
Lubna's Serving Suggestions
Serve this kaleji ka salan with,
- roti, naan, phulka, rumali or parotta
- plain white rice and khatti dal
- bagara khana | bagara rice
- ghee rice
- coconut rice
- jeera rice
Amount Per Serving: Calories: 435Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 133mgSodium: 294mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 26g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.