Goat Liver Masala Curry
Kaleeji Ka Salan is a Hyderabadi specialty made often in winter and especially around Eid ul Adha or Bakrid after the Qurbaani. Kaleeji is liver and fatty organ meat and trending with the popularity of paleo diet and hunter-gatherer foods. Organs foods are even being considered ‘Super foods’ due to its high vitamin and mineral content. Among organ foods like brain, kidneys, heat and liver, the meat of liver is considered most nutrient.
Liver has strong flavors and is an acquired taste, where people love it or hate it! Liver though has some significant health benefits. Liver is a rich source of vitamins and minerals. It is one of the most nutritionally dense foods, and contains significant amounts of Iron, Vitamin A, Vitamin B, Folate and Copper. Eating a single serving of liver can help you meet your daily recommended amount of all of these vitamins and minerals, reducing your risk of nutrient deficiency. In old times eating Liver curry was a prescribed treatment for Iron deficiency and Anemia.
Liver also has a significant source of dietary cholesterol and consuming too much cholesterol can increase your risk of heart disease. Hence organ meats are to be only eaten in moderation to gain the benefits, skip the cholesterol issues, and enjoy the flavors;)
Ingredients:
- Goat Liver/Kaleeji- 1 lb
- Onion -2 cups chopped
- Turmeric- 1 tsp
- Salt- to taste
- Oil- 2 tblsp or as required
- Ginger paste- 1 tsp
- Garlic paste-1 tsp
- Red Pepper powder- 1 tblsp
- Coriander powder- ½ tsp
- Green chillies- 4 slit
- Tomato- 2 large, finely chopped
- Cilantro- ½ cup chopped
- Mint- 2 twigs
- Garam Masala*- 1 tsp
Procedure:
Wash and set aside the kaleeji/liver and cut it into 1 inch pieces. In an Instapot or pressure cooker cook the kaleeji with water and ½ cup of chopped onions, salt and turmeric. In the Instapot use the pressure cook setting for 5 minutes.
After the liver / kaleeji is pressure cooked, set it aside, and now use the Instapot in the saute mode. Or sauté in a different pot on the stove.
Warm the oil and sauté the ginger garlic paste and onions. When it’s got softer and translucent. Add the green chilies, tomatoes, cilantro, mint and red pepper powder, coriander powder, and cook further.
Add the liver/kaleeji to the sautéed onion base with the water. Add the garam masala at this point and let it slow cook together so that all flavors are married together. Check for salt and spice and add if required. Organ foods taste best when it’s nice and spicy.
Serve with fresh parathas or roti’s or flatbread naan. Enjoy
*Garam Masala is ground spice made of cardamom, cinnamon, cloves and Royal cumin or shahzeera.
Notes: As a variation this same curry is also made by Hyderabadis by adding ½ cup of chopped Dil leaves or soya ki bhaji . The Dil leaves can be added to the process after sautéing the onions.
