Masaledar Tawa Fry Kaleji Recipe (Beef Liver, Street Style)

Masaledar tawa fry kaleji is beef liver cooked on a big flat tawa: seared with onion, cooked down with tomato and yogurt into a thick masala, then finished with a spice blend, green chillies and a drizzle of cream. We filmed it on a restaurant tawa. Below is the method and the amounts for 1 kg of liver.

Watch the Tawa Fry Kaleji Video

• 0:22 Liver searing on the tawa
• 2:58 Tomatoes and green chillies go in
• 4:26 Yogurt
• 5:40 The thick masala
• 6:16 Cream
• 7:01 The final spices
• 8:23 Tossing it all together
• 8:52 Served on a plate

What Makes Tawa Fry Kaleji Different

Cooked on a flat tawa. The wide, hot surface sears the liver quickly and lets the masala reduce fast.

The spices go in at two stages. Cumin and red chilli flakes go in with the liver. The rest of the spices and the salt go in last.

Salt at the end. Adding the salt last keeps the liver soft.

A cream finish. Fresh cream and ginger on top soften the heat of the masala.

Masaledar Tawa Fry Kaleji Ingredients

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Tawa Fry Kaleji

1. Sear the liver

Heat 1 cup of oil on the tawa, cook the chopped onion until translucent, then add the liver cubes with the crushed cumin and 2.5 tbsp red chilli flakes. Sauté on high heat for 5 minutes.

2. Add ginger garlic and tomatoes

Add the ginger garlic paste and the chopped tomatoes with the green chillies. Cover and cook for 5-7 minutes until the tomatoes soften into a paste.

3. Add the yogurt

Pour in 1/4 cup of whisked yogurt and stir continuously until the oil separates from the masala.

4. Add the final spices

Add the crushed coriander, garam masala, dried fenugreek, turmeric and black pepper, and then the salt.

5. Finish with green chillies and cream

Add 10 slit green chillies and toss on high heat for 2-3 minutes. Drizzle with fresh cream, add ginger and coriander and serve immediately.

Masaledar Tawa Fry Kaleji Recipe

A spicy, street-style beef liver recipe prepared on a tawa with a rich tomato-yogurt masala, finished with cream and fresh green chilies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 Persons

Course: beef recipes, Main Course

Cuisine: Kaleji, Resturant Style

Calories: 320

Ingredients Method Video Notes

Ingredients

  

Main

• 1 kg beef liver (kaleji) cut into small cubes
• 1 medium onion finely chopped
• 1 cup cooking oil

Initial sear

• 1 tbsp cumin seeds crushed
• 2.5 tbsp red chilli flakes (kuti lal mirch)

Masala

• 1 tbsp ginger garlic paste
• 3-4 tomatoes chopped
• 1/4 cup yogurt whisked

Final spice blend

• 1 tbsp coriander seeds crushed
• 1 tsp garam masala
• 1 tsp dried fenugreek (methi)
• 1/4 tsp turmeric powder
• 1 tsp black pepper freshly crushed
• 1/2 tbsp salt add at the last stage

Garnish

• 10 small green chillies slit
• fresh cream to drizzle
• ginger and fresh coriander

Method

 

Sear and cook the masala

1. Heat the oil on a tawa or large pan, add the chopped onion and cook until translucent. Add the liver cubes with the crushed cumin and red chilli flakes and sauté on high heat for 5 minutes.
2. Add the ginger garlic paste and tomatoes, cover and cook for 5-7 minutes until the tomatoes soften into a paste.
3. Pour in the yogurt and stir continuously until the oil separates from the masala.

Finish

1. Add the crushed coriander, garam masala, methi, turmeric and black pepper, and the salt last.
2. Add the green chillies and toss on high heat for 2-3 minutes.
3. Drizzle with fresh cream, add ginger and coriander and serve at once.

Video

Notes

Texture Check: If the liver is cooked for more than 15-20 minutes in total, it will start to get hard.

Internal Linking: This dish goes perfectly with our [Original Hassan Zai Bihari Boti Recipe] for a BBQ-themed dinner.

Kaleji Problems and How to Fix Them

• The liver is hard: it cooked too long. Keep the total cooking time to about 15-20 minutes.
• The liver smells strong: use fresh liver and do not skip the ginger garlic paste.
• The masala is watery: keep stirring after the yogurt goes in until the oil separates.

Serving and Storing

Serve at once, hot from the pan, with naan or paratha. Liver is best eaten fresh; if you reheat it, do it briefly so it does not turn hard.

Tawa Fry Kaleji FAQs

How long should beef liver cook?

About 15-20 minutes in total. Longer than that and it becomes hard.

Why is the salt added at the end?

Salt added late helps the liver stay soft.

Can I cook it in a pan instead of a tawa?

Yes, a wide, heavy pan works. Cook the liver in batches so it sears instead of steaming.

More Recipes

• Hassan Zai Bihari boti: a charcoal-grilled beef Bihari boti for a BBQ-themed dinner.
• Bihari beef pasanday: a slow-cooked Bihari beef dish.