Mutton liver curry is a famous recipe in all restaurants can be served with rice, rumali roti, chapati, parota, kuska rice even with biryani. The combination of roasted black pepper, red chillies, dry coconut pieces blended with fresh garam masala spices, these paste gives a marvelous taste to the curry with detailed step by step procedure.

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To prepare liver curry in simple steps. The first step is to clean the liver thoroughly under running water, drain and set aside. The second step is to roast black pepper, red chilies and all other masala spices, cool and blend to a fine powder.

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The third step is to fry all the ingredients into the pressure pan. The fourth step is to pour water and Pressure cook for 4 whistles. Finally, take into the serving bowl and serve kaleji ka salan with rice, roti, kuska rice, parota, chapati even with biryani.

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For a special kaleji ka salan always roast and blend the fresh masala spices with dry coconut pieces and one diced onion for a thick and tasty gravy. Fry all the spices and then add liver pieces for a good taste.

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Mutton liver curry recipe video:

Mutton liver curry recipe card:

liver curry | mutton liver curry | kaleji ka salan | kaleji masala recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

The combination of roasted black pepper, red chilies, dry coconut pieces blended with fresh garam masala spices these paste gives a marvelous taste to liver curry, best serve with rice, roti chapati, parota, kuska rice even with biryani

Course: Main Course
Cuisine: Indian
Keyword: kaleji ka salan, kaleji masala, kaleji masala recipe, lamb liver curry, liver curry, mutton liver curry
Servings: 4
Ingredients
Ingredients for mutton liver curry:
For liver masala:
  • cumin seeds(jeera) – 1/2 spoon
  • coriander seeds(dhaniya) – 1 spoon
  • cloves(laung) – 6
  • cardamom(elachi) – 1
  • black pepper(kali mirch) – 12
  • cinnamon sticks(chakka) – 3
  • dry red chilies – 9
  • dry coconut pieces – 1 cup
  • diced onion – 1
  • water – 1/4 cup
For curry:
  • mutton liver – 100 g
  • oil – 4 spoons
  • star anise(chakr pool) – 1
  • bay leaf(tej patta) – 1
  • fengreek leaves(kasru methai) – 1/4 spoon
  • chopped onion – 1
  • chopped tomatoes – 2
  • slit green chillies – 2
  • ginger and garlic paste – 1 spoon
  • red chilli powder – 1 spoon
  • salt – 1 spoon(as required)
  • water – 1 1/2 cup(as required)
Instructions
 Procedure for mutton liver curry:

How to make liver masala:

  1. Heat a pan over a low flame add 1/2 spoon of cumin seeds, a spoon of coriander seeds, 6 cloves, one cardamom, 12 black pepper, 3 cinnamon sticks.

  2. Also add nine red chilies, a cup of dry coconut pieces.

  3. Stir continuously and roast for 2 minutes.

  4. Switch off the fire. Let it cool.

  5. Take into the blender jar blend to fine powder.

  6. Add 1 diced onion and 1/4 cup of water.

  7. know blend all of them to a smooth paste.

  8. Liver masala is ready set aside.

How to make mutton liver curry;

Frying the spices:

  1. Heat a pan over a medium flame add 4 spoons of oil.

  2. Add 1 star anise, 1 bay leaf, 1 chopped onion, 2 slit green chillies.

  3. Stir and fry for a minute till the onion slightly changes its colour.

  4. Add a spoon of ginger and garlic paste. Fry till the raw smell disappears.



  5. Add blended liver masala paste stir continuously to avoid burning.

  6. If it is necessary reduce the flame to low. Add 2 chopped tomatoes fry for a minute.



Pressure cooking liver:

  1. Add cleaned and drained mutton liver pieces stir well.

  2. Add a spoon of red chili powder mix well.

  3. Add a spoon of salt stir well.




  4. Pour 1 1/2 cup of water mix well.

  5. Pressure cook for 4 whistles.

  6. Switch off the fire and wait until the pressure goes.

  7. Open the lid and check the liver is cooked or not by pressing a piece.

  8. If it is not cooked adjust the water and pressure cook for 2 more whistles.

  9. To make the thick gravy cook for 3 minutes in a low flame without lid.

  10. Take the mutton liver curry into a serving bowl.

  11. Serve hot mutton liver curry/kaleji ka salan with chapati, rice, rumali roti, biryani or kuska rice.

Recipe Notes

Can add more red chilli for spicy liver curry.

add Taste and adjust the salt as required

Add coriander leaves for nice aroma this is optional.

Step by step procedure for mutton liver curry:

How to make liver masala:

Heat a pan over a low flame add 1/2 spoon of cumin seeds, a spoon of coriander seeds, 6 cloves, one cardamom, 12 black pepper, 3 cinnamon sticks.

Also add nine red chilies, a cup of dry coconut pieces.

Stir continuously and roast for 2 minutes.

Switch off the fire. Let it cool.

Take into the blender jar blend to fine powder.

Add 1 diced onion and 1/4 cup of water.

know blend all of them to a smooth paste. Liver masala is ready set aside.

How to make mutton liver curry:

Frying the spices:

Heat a pan over a medium flame add 4 spoons of oil.

Add 1 star anise, 1 bay leaf, 1 chopped onion, 2 slit green chillies. Stir and fry for a minute till the onion slightly changes its colour.

Add a spoon of ginger and garlic paste. Fry till the raw smell disappears.

Add blended liver masala paste.

Stir continuously to avoid burning. If it is necessary reduce the flame to low.

Add 2 chopped tomatoes fry for a minute.

Pressure cooking liver:

Add cleaned and drained mutton liver pieces stir well.

Add a spoon of red chili powder mix well. Can add more red chilli for spicy liver curry.

Add a spoon of salt stir well. Taste and adjust the salt as required.

Pour 1 1/2 cup of water mix well. Close the lid and Pressure cook for 4 whistles.

Switch off the fire and wait until the pressure goes. Carefully open the lid.

Check the liver is cooked or not by pressing a piece. If it is not cooked adjust the water and pressure cook for 2 more whistles.

To make the thick gravy cook for 3 minutes in a low flame without lid. Add coriander leaves for nice aroma this is optional.

Take the mutton liver curry into a serving bowl.

Serve hot mutton liver curry/kaleji ka salan with rumali roti, chapati rice, biryani or kuska rice.

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