Kaleji Masala, Kaleji Fry Masala Recipe, Kaleji Tikka Masala, Masala Kaleji, Masala Kaleji Banane Ka Tarika: Kaleji Fry, Tikka & Kaleji Masala Recipes

Summary:

Learn the ultimate way to cook delicious masala kaleji with this detailed guide! Whether it’s spicy kaleji fry, flavorful tikka, or traditional masala kaleji, we break down every recipe step-by-step with helpful tips and serving ideas for a perfect meal.

Introduction

Masala kaleji is one of those hearty desi dishes that’s full of flavor, spice, and nostalgia. Whether you're preparing it for Eid-ul-Adha (Bakra Eid), a weekend family dinner, or just a desi food craving, kaleji masala delivers bold taste and is surprisingly easy to make.

In this blog, we’ll cover kaleji fry masala recipe, kaleji tikka masala, and the ultimate masala kaleji banane ka tarika. Let’s spice things up!

Ingredients Required

Here’s a quick list of ingredients you’ll need for all three versions of kaleji masala:

Step-by-Step Recipe Guide

Masala Kaleji Banane Ka Tarika

This is the classic style that’s rich, spicy, and goes well with paratha, naan, or rice.

Step 1: Clean the Kaleji

• Rinse kaleji thoroughly.

• Soak in lemon water for 10 minutes to remove smell.

• Cut into bite-sized pieces.

Step 2: Make the Masala Base

• Heat oil, add onions, and fry until golden.

• Add ginger-garlic paste and sauté for 2–3 mins.

• Add chopped tomatoes and all spices.

• Cook until oil separates.

Step 3: Cook Kaleji

• Add liver and cook on high heat for 3–4 minutes.

• Lower the flame and cook for 10–15 minutes.

• Add yogurt and cook uncovered till oil appears.

• Add green chilies and garam masala.

Step 4: Serve

• Garnish with coriander.

• Serve hot with roti or naan.

Kaleji Fry Masala Recipe

Perfect for those who love dry-style dishes with a punch!

Quick Steps:

• Marinate kaleji with salt, turmeric, red chili, and ginger-garlic paste.

• Fry onions until crispy.

• Add marinated kaleji and stir-fry on high heat.

• Do not overcook (7–8 mins max).

• Garnish with green chilies and lemon juice.

Tip: Overcooking makes kaleji hard. Cook till just tender.

Kaleji Tikka Masala

A grilled and smoky twist that’s perfect for BBQ nights!

Marinade:

• Mix yogurt, lemon juice, red chili, cumin, coriander, ginger-garlic paste, and salt.

• Add kaleji and let it marinate for 2–3 hours.

Grilling:

• Skewer the kaleji pieces.

• Grill on charcoal or pan-sear until slightly charred.

• Baste with oil/ghee.

Serve:

• With mint chutney and naan.

Pro Tips for Perfect Masala Kaleji

1. Do not overcook – Kaleji becomes rubbery if cooked too long.

2. Use fresh kaleji – Fresh organ meat makes all the difference.

3. Add yogurt near the end – Prevents curdling and keeps it smooth.

4. Let it rest – After cooking, resting for 5 minutes enhances flavor.

Frequently Asked Questions (FAQs)

1. Can I use beef or chicken liver instead of mutton kaleji?

Yes, all types work. Just adjust cooking time—chicken cooks fastest.

2. How do I remove the strong smell from liver?

Soak it in lemon juice or milk for 10 minutes before cooking.

3. Why does kaleji get hard sometimes?

Overcooking is the main reason. Always cook on medium flame and for a short duration.

4. What goes best with masala kaleji?

Naan, roti, or even jeera rice make excellent companions. A side salad or raita also complements well.

5. Can I freeze cooked kaleji?

Yes, but it’s best enjoyed fresh. If freezing, reheat gently to avoid toughness.