a

Lorem ipsum proin gravid a nibh vel velit auctor aliquet.Aenean sollicitudin, lorem quis bibendum auci elit consequat.

Phone:      +1135498746
E-mail:      info@example.com
Address:   Patterson 989,NY
Instagram Feed
FOLLOW:

Kaleji Matar Masala

Kaleji Matar Masala is a bold and flavour-packed curry of tender liver and green peas slow-cooked in a rich onion-tomato masala enriched with roasted peanut paste and yogurt — a rustic, hearty dish beloved across North India.

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
3-4
Cuisine: Indian North Indian

Ingredients

Meat & Vegetables

  • Liver (Kaleji) – cleaned and pre-boiled
  • Green Peas (Matar)
  • Onions – finely chopped
  • Tomatoes – pureed
  • Ginger-Garlic-Green Chili Paste

Spices & Pantry

  • Cooking Oil
  • Cumin Seeds
  • Turmeric Powder
  • Garam Masala Powder
  • Coriander Powder
  • Salt – to taste
  • Yogurt – approximately 50 grams
  • Roasted Peanut Paste (Secret Ingredient!)
  • Fresh Coriander Leaves – for garnish

Instructions

Step 1 – Prepare the Liver

  • Clean liver thoroughly with water.
  • Boil in water with turmeric, salt and lemon juice or vinegar to remove smell. Drain.
  • Boil once more in fresh water then drain and set aside.

Step 2 – Build the Masala

  • Heat oil in a kadhai. Add cumin seeds and let sizzle.
  • Add chopped onions and fry until deep golden brown.
  • Add ginger-garlic-chili paste and saute. Add turmeric, salt, garam masala and coriander powder.
  • Add tomato puree and yogurt. Cook until oil separates.

Step 3 – Add Peas, Peanut Paste & Liver

  • Add green peas and roasted peanut paste. Mix and cook until peas are tender.
  • Add pre-boiled liver. Mix well and simmer until fully coated in masala.
  • Garnish generously with fresh chopped coriander leaves. Serve hot.

Pro Tip: Always double-boil the liver before adding to the masala — this removes any strong smell and makes it tender. The roasted peanut paste adds a wonderful nutty depth to the gravy.