Kata Kat Recipe (Khan Jee Restaurant Style, Bakra Eid Special)
Kata kat is chopped goat heart and kidneys cooked on a huge, very hot tawa and chopped with two metal blades. The rhythmic “kata-kat” sound of the blades gives the dish its name. It is a Bakra Eid favourite, when every home has fresh offal. We filmed this version at Khan Jee Restaurant in Karachi, and the cook explains every quantity as he goes.
Serves: 3–4 people | Prep: 15 min | Cook: about 30 min
Difficulty: Medium | Best for: Bakra Eid, weekend dinners
Heat level: Medium, with a tangy tomato and yogurt base
Watch the Kata Kat Video
The full video plays inside the recipe card below. To jump straight to one step, open it on YouTube:
What Makes Khan Jee Kata Kat Different
Only heart and kidneys. Some kata kat includes brain, liver or kapura. This one uses just goat heart and kidneys, cut small before they hit the tawa.
Washed with hot water on the tawa. Before any masala goes in, hot water is poured over the offal and drained 3 to 5 times. It cleans the pieces and removes the strong smell.
Hot water only. Every time water is added, it is hot. Cold water would drop the tawa temperature and toughen the meat.
Chopped in a set order. After 10 to 15 minutes under a cover, the tomato skins come off and the blades go to work: first the tomatoes, then the green chillies, then the heart and kidneys.
Ingredient Notes and Substitutions
- Heart and kidneys: use goat (bakra) for the classic taste. Remove the white fat and membrane from the kidneys before chopping.
- Kasuri methi: dried fenugreek leaves give kata kat its restaurant smell. Crush them between your palms before adding.
- Yogurt: plain, full-fat yogurt. It adds body and a mild sourness.
- No big tawa? Use a wide, heavy frying pan or karahi on your biggest burner, and chop with two sturdy metal spatulas.
Kata Kat Ingredients
| Ingredient | 1 batchserves 3–4 (video) | 2 batchesserves 6–8 |
|---|---|---|
| Offal | ||
| Goat heart and kidneys, chopped | about 500 g* | about 1 kg* |
| Hot water (for washing and cooking) | as needed | as needed |
| On the tawa | ||
| Cooking oil | ¼ cup | ½ cup |
| Tomatoes, halved | 2 | 4 |
| Green chillies, medium | 2–3 | 5–6 |
| Salt | ½–1 tsp | 1–2 tsp |
| Red chilli powder | ½ tbsp | 1 tbsp |
| Ginger garlic paste | 1½ tbsp | 3 tbsp |
| Onion, small, thinly sliced | 1 | 2 |
| Finishing | ||
| Yogurt | ¼ cup | ½ cup |
| Garam masala | 1 tsp | 2 tsp |
| Black pepper | ½ tsp | 1 tsp |
| Cumin, crushed | ½ tsp | 1 tsp |
| Kasuri methi | about ½ tsp | about 1 tsp |
| Fresh coriander | a little | a handful |
| Ginger, julienne (garnish) | 1 tsp | 2 tsp |
Every amount in the first column is what the cook says in the video. *The video does not give the weight of the heart and kidneys; 500 g is our estimate for these spice amounts.
Step-by-Step: How Kata Kat Is Made
1. Heat the tawa and add the heart and kidneys
Heat a large tawa or heavy pan until very hot. Put the chopped heart and kidneys in the centre.
2. Wash with hot water, 3 to 5 times
Pour a little hot water over the offal, let it bubble for a moment, then push the water away and drain it. Repeat 3 to 5 times until the water runs clear.
3. Add oil, tomatoes, chillies and spices
Add the oil, then the halved tomatoes. Add the green chillies, salt, red chilli powder and ginger garlic paste.
4. Add onion and hot water, then cover
Add the sliced onion and some hot water. Cover and cook for 10 to 15 minutes, until the heart and kidneys are soft enough to chop easily.
5. Remove tomato skins and start the kata kat
Pull off the tomato skins. Using two metal blades or spatulas, chop and mash the tomatoes first, then the green chillies, then the heart and kidneys. Keep adding a little hot water whenever it dries out on the hot tawa.
6. Add yogurt and the final spices
Add the yogurt and fry for 3 to 4 minutes. Then add the garam masala, black pepper, crushed cumin, coriander and kasuri methi, and mix for 4 to 5 minutes. Add a spoon of oil if you want a glossy finish.
7. Serve with ginger and coriander
Scoop it into a serving dish and top with julienned ginger and chopped coriander.
The Complete Kata Kat Recipe
Kata Kat (Khan Jee Restaurant Style)
Ingredients
Method
- Heat a large tawa or heavy pan until very hot. Add the chopped heart and kidneys.
- Wash on the tawa with hot water 3 to 5 times, draining each time.
- Add the oil, halved tomatoes, green chillies, salt, red chilli powder and ginger garlic paste.
- Add the sliced onion and hot water, cover and cook for 10 to 15 minutes.
- Remove the tomato skins. Chop and mash the tomatoes, then the chillies, then the heart and kidneys with two metal blades. Add hot water as needed.
- Add the yogurt and fry for 3 to 4 minutes.
- Add the garam masala, black pepper, cumin, coriander and kasuri methi. Mix for 4 to 5 minutes.
- Serve topped with julienned ginger and coriander.
Video
Notes
Kata Kat Problems and How to Fix Them
- Strong smell: the offal was not washed enough. Do the hot water wash at least 3 times.
- Rubbery kidneys: cold water was added, or it was not covered long enough. Use hot water only and give it the full 10 to 15 minutes.
- Burning on the tawa: add a splash of hot water and keep chopping and moving the masala.
Serving and Storing Kata Kat
Serve straight away with hot naan or tandoori roti, sliced onion and lemon. Kata kat is best fresh. Leftovers keep for 1 day in the fridge; reheat in a hot pan with a splash of water.
Kata Kat FAQs
What is kata kat made of?
This version uses goat heart and kidneys with tomatoes, green chillies, ginger garlic paste, onion, yogurt and spices, all chopped together on a hot tawa.
Why is it called kata kat?
The name comes from the “kata-kat” sound the metal blades make as they chop the meat on the tawa.
How do I clean heart and kidneys for kata kat?
Trim the fat and membranes, cut them small, then wash them on the hot tawa with hot water 3 to 5 times, draining each time.
Can I make kata kat at home without a big tawa?
Yes. Use a wide, heavy pan on high heat and chop with two metal spatulas. Cook half the quantity at a time.
Where is Khan Jee Restaurant?
In the video, the cook says it is on the left side just before Karachi Toll Plaza when you drive from Sohrab Goth, next to a bakery.
More Bakra Eid Recipes
- Mutton Rosh: namkeen mutton cooked in its own fat.
- Beef Bihari Boti: a spicy BBQ boti for Eid.
- Beef Bihari Kabab: thin beef strips grilled over coal.
