Main Course

Kaleji Fry | Mutton Liver Fry

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With friends over, I am cooking up dishes for everybody to relish. I made this delicious liver fry for my friends as a dry side.

Serves: 4

500 gms mutton liver, cut into pieces,
1 large onion, finely chopped,
1 medium tomato, finely chopped,
2 tbsp tomato puree, (I have used readymade)
1 tsp ginger-garlic paste,
2 green chillies slit lengthwise,
8-10 curry leaves,
2-3 tsp red chilli powder,
1 tsp turmeric powder,
2 tsp cumin powder,
1 tsp coriander powder,
1 tsp garam masala powder,
2-3 tbsp oil,
Salt as per taste


  1. Wash and clean the liver pieces under running water and drain the excess water. Rub some turmeric powder on them and set it aside.
  2. In a heavy bottom pan, heat oil. Add the chopped onions, curry leaves and ginger garlic paste and fry until golden brown.
  3. Add chopped tomato and fry until the oil separates. 
  4. Add the cumin powder, turmeric powder, coriander powder, red chilli powder and mix well.
  5. Add the liver pieces, slit green chillies and tomato puree and mix well. Adjust the salt as per taste.
  6. Add about 1/4 cup hot boiled water and cook for exactly 5-7 mins.
  7. Garnish with green coriander and serve hot.

Kaleji takes very less time to cook. Do not cook it more than 5-7 mins until tender. If cooked more, it would turn rubbery and not taste well. If you want a little runny gravy, add enough water the first time itself.

Check out some more mutton dishes here and here.
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All recipes of Blogging Marathon #1

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