This is a simple to follow step-by-step Recipe for preparing at home delicious Mughlai Restaurant Style Kaleji Gurda Sukha Masala. This Mutton Liver and Kidney preparation is hot and spicy with a thick Masala Gravy, which goes nicely with Chapatti, Paratha or Naan.
Preparation Time: 45 Minutes
Serves: 4 Persons
Ingredients
500 Grams Kidney and Liver of a Goat { Bakre Ki Kaleji Aur Gurda]
1 Big sized Onion (chopped)
6 Garlic Petals
1” Ginger Piece
1 Dry Red Chili (coarsely crushed)
2 Bay Leaves [ Tej Patta]
2 Cloves (Lavang)
1” Cinnamon stick [ Dalchini]
4 Green Cardamom Pods [Elaichi]
A Pinch Nutmeg Powder [Jaiphal Powder]
1 Teaspoon Garam Masala
1 Teaspoon Coriander Seeds Powder
1 Cup Yoghurt (Dahi)
2 Cups Water
Salt as per taste
¼ Cup Oil
Preparation
First, chop the Onion, Powdered the Cinnamon stick and Green Cardamom Pods and keep aside.
Heat the Oil in a Kadai and add the chopped Onion, Garlic and fry till its color changes into golden brown.
Add the Cloves, Bay Leaves, crushed Red Chili, Ginger and Yoghurt and fry for 5-7 minutes on a slow flame.
Then add the Kidney and Liver pieces and fry till it changes color in to light brown and then add the Cinnamon and Green Cardamom Powder, Salt and 2 Cups Water, mix it well and cook it for 20 minutes on a slow flame.
Add the Garam Masala and serve with Paratha.
