Kaleji Curry with Potato | Mutton Liver Curry🧅🥩

Method:

1. Preparation:

Clean the kaleji pieces well. Boil potatoes till just 80% done; keep aside.

2. Sauté Base:

Heat oil in a pan. Add whole spices. Once aromatic, add onions and sauté till golden brown.

3. Masala:

Add ginger-garlic paste and sauté for a minute. Then add tomatoes and cook till oil separates.

4. Spice It:

Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook the masala till it’s roasted.

5. Yogurt & Kaleji:

Add whisked curd, stir quickly to avoid curdling. Now add the kaleji. Mix well and cook on medium flame for 5–7 minutes.

6. Add Potatoes:

Add the boiled potatoes. Mix everything gently.

7. Simmer:

Add ½ to 1 cup water depending on the gravy you want. Cover and cook for 10–12 mins or until liver is cooked through and potatoes are tender.

8. Finish:

Sprinkle garam masala and green chilies. Simmer for 2 mins and turn off the heat.

Serve with:

Sliced onions, lemon wedges, roti, or steamed rice.

Tips:

Do not overcook the liver; it can turn rubbery.

You can add a splash of lemon juice at the end for extra zing.