Kaleeji (liver) mostly turns chewy due to long cooking. Making soft kaleji masala is one of those recipes where spices are less important. What matters is technique. Even if you just add salt and pepper you can make the best liver curry. So follow the cooking timing and technique for best tasting juicy mutton or beef liver curry. Of course I have used the spices in this recipe and you can also change these as per your taste but i suggest to better follow the recipe for proper results.
Tips: Salt can extract a lot of juices from liver so add the salt at the end of the recipe.
Dried fenugreek will not only adds aroma to the masala kaleji but will also help in digestion of the liver especially for senior citizens.
The basic trick in making soft and juicy bhuni kaleji is cooking time and technique, so follow the step closely.
In a chopper add cloves, onion, fresh coriander and green chilies. Chop these well and keep aside.
In a pan add cooking oil along with cloves, cinnamon stick, black cardamom, bay leaf and black pepper corns.
Fry these for 1 minute on medium flame.
Add chopped green masala in the pan and cook it for 8-10 minutes.
Now add liver, mix well and cook for 8-10 minutes.
In yogurt add garam masala, red chili powder, turmeric powder, coriander powder and mix well. Add this spice mix yogurt in the liver and mix well.
Add 1/2 glass of water in the kaleji masala, give a mix, cover and cook on low flame until oil separates (approximately 4-5 minutes).
Add dry fenugreek, cumin seeds, salt and lemon juice. Mix well.
Take out the masala kaleeji in a bowl and garnish with fresh coriander, green chilies and ginger.
Soft kaleji masala is ready to enjoy.