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Soft and tender Masaledar Tawa Fry Kaleji decorated with ginger juliennes and cream

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 Persons
Course: beef recipes, Main Course
Cuisine: Kaleji, Resturant Style
Calories: 320
Ingredients Method Video Notes

Ingredients
  

The Main Base:
  • 1 kg Beef Liver Kaleji - cut into small cubes
  • 1 Medium Onion Finely chopped
  • 1 cup Cooking Oil
The First Stage (Initial Sear):
  • 1 tbsp Cumin Seeds Crushed
  • 2.5 tbsp Red Chili Flakes Kuti Lal Mirch
  • 1/2 tbsp Salt To be added only at the final stage
The Masala Paste:
  • 1 tbsp Ginger-Garlic Paste
  • 3 to 4 Tomatoes Chopped
  • 1/4 cup Yogurt Whisked
The Final Spice Blend:
  • 1 tbsp Coriander Seeds Crushed
  • 1 tsp Garam Masala
  • 1 tsp Dried Fenugreek Methi
  • 1/4 tsp Turmeric Powder Haldi
  • 1 tsp Black Pepper Freshly crushed
The Garnish:
  • 10 Small Green Chilies Slit
  • Fresh Cream For final presentation
  • Fresh Ginger and Coriander leaves

Method
 

Initial Searing: Heat oil on a Tawa or large pan. Add the chopped onion and sauté until translucent. Add the liver cubes along with crushed Cumin Seeds and Red Chili Flakes. Sauté on high flame for 5 minutes.
    Developing Masala: Add the ginger-garlic paste and tomatoes. Cover and cook for 5-7 minutes until the tomatoes soften and create a paste.
      The Yogurt Stage: Pour in the quarter cup of yogurt and stir continuously. The fat will start to separate from the masala.
        Final Spicing (The Secret Step): Now, add the remaining spices: Crushed coriander, Garam Masala, Methi, Turmeric, Black Pepper, and finally the Salt.
          Finishing Touches: Add the 10 green chilies. Toss everything on high flame for another 2-3 minutes.
            Presentation: Drizzle with fresh cream, ginger juliennes, and fresh coriander. Serve immediately while hot.

              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.