Saturday, 7 February 2015

Mutton Liver Pepper Fry / Kaleji Masala

A delicious and easy to make preparation with mutton liver / goat liver / chicken liver. Parboiled liver cubes are simmered in onion based masala with the goodness of whole black peppercorns. This fry is mildly spiced and kids friendly too.



  • 250 Grams Mutton Liver chopped into small / tiny cubes
  • 2 Tablespoon Sesame Seed Oil ( or vegetable oil. Use sesame seed oil for authentic taste)
  • 1/2 Teaspoon Cumin Seeds
  • One sprig of Curry leaves ( if you don't have curry leaves, skip adding )
  • 2 Large Onions quartered or roughly chopped
  • 1 Tablespoon Coriander powder
  • 1/4 Teaspoon Turmeric powder
  • 1/2 Teaspoon Garam Masala

To Grind

  • 1/2 Inch fresh ginger piece
  • 4 Garlic cloves
  • 1/2 Inch cinnamon stick
  • 2 Cloves
  • 1 Green Cardamom
  • 1/2 Teaspoon Fennel Seeds
  • 1 Tablespoon whole black peppercorns ( use more if you like spicy masala)
  • 2 Tablespoon water to grind


1. Wash mutton liver cubes several times. In a pan , add mutton liver + 1/2 Cup water + 1/2 Teaspoon Salt + a pinch of turmeric powder and cook for 15 minutes until the liver is soft and almost cooked through. Alternatively you can cook the liver with salt and turmeric powder in a pressure cooker for 2 to 3 whistles in low flame. Drain water completely from the cooked liver. Discard the water
2. In a food processor, add roughly chopped onions and grind it to fine paste. Set aside
3. Next grind all the ingredients listed under 'To Grind' into fine paste. set aside
4. In a pan or kadai, heat sesame seed oil. When the oil is hot, add cumin seeds and wait for them to splutter. Then add curry leaves and let them splutter
5. Add onion paste we prepared at step number 2 and fry until onion paste turns pale and oil starts separating from the mixture
6. Then add ginger garlic and whole spices , pepper paste we prepared at step number 3 and sprinkle a big pinch of salt and fry for 10 minutes on low flame stirring occasionally until oil separates from the mixture
7. Add coriander powder, turmeric powder along with 1 tablespoon of water and fry for a minute
8. Now add parboiled mutton liver cubes into the pepper masala. Add 1/4 Cup water and season with salt and cook liver until the water evaporates
9. Once the water evaporates and the masala turns thick, sprinkle with chopped cilantro leaves and 1/2 teaspoon of freshly ground pepper and give it a nice stir
10. Switch off the flame. Liver pepper masala is ready to be served

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