Kaleji Gurda Masala

Name: Kaleji Gurda Masala
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 goat kidney pieces; 250 grams kaleji; 2 onions chopped fine; 2 tomatoes chopped fine; 1 1/2 tbsp ginger garlic paste; 1-2 tsp red chilli pwder; to taste Salt; 1 tsp garam masala; 1 tsp cummin powder; 1 star anise; 1 badi elaichi / large cardamom; 2 tbsp oil; as needed Coriander to garnish

Sana Tungekar @sanaT59

Mumbai

#meetthemeat
#goldenapron
An authentic gravy with mughlai masalas.Mutton liver and kidneys cooked in onion tomato based gravy with garam masala,gingergarlic paste and cummin powder.Flavoured with aromat star anise cooked in pressure cooker for best results 20 min on slow .Remove when tender fro cooker to serve hot.

Sana Tungekar @sanaT59

Saved

Ingredients

20minutes

4 servings

10goat kidney pieces
250 gramskaleji
2onions chopped fine
2tomatoes chopped fine
1 1/2 tbsp ginger garlic paste
1-2 tsp red chilli pwder
to tasteSalt
1 tsp garam masala
1 tsp cummin powder
1star anise
1badi elaichi / large cardamom
2 tbsp oil
as neededCoriander to garnish

Saved

Steps

20minutes

1

Clean the kidney liver pieces well wash them keep aside.Chop onion tomato small heat oil and saute.Now add garam masala and pepper with other spices mix roast well
2

Now add the kidney/gurda, liver/kaleji pieces mix well.Add a glass of water or more if u want gravy,cook in pressure 20 minutes.Remove in bowl sprinkle coriander
3

Serve hot with roti naan paratha even Zeera pulao