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Anda Kaleji Recipe


Mutton in all its (cooked) forms is a delight for the taste buds and this anda kaleji goes on to prove that. The dish is a mix of eggs and liver slow cooked together in a variety of spices.

Typically consumed with flatbreads like sulemani paratha, naan or khameeri roti, anda kaleji has a thick gravy which makes it an ideal preparation for a sumptuous meal.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 5-6



500ml oil

1 tbsp ginger paste

1½ tbsp garlic paste

3 onions (chopped)

500g tomatoes (chopped)

1 tbsp ginger (chopped)

2 cloves garlic

1 tbsp red chili powder

1 tbsp turmeric powder

1 tbsp coriander powder

1 tbsp cumin seeds

½ tbsp garam masala

1 tbsp chilli (crushed)

1 tbsp black pepper

Salt to taste

1 tbsp green chili (chopped)

1 kg kaleji (mutton liver)

6 eggs

Few sprigs coriander leaves (for garnish)



  1. Heat oil in a big cauldron.
  2. Add ginger paste, garlic paste, onion, tomatoes, ginger, garlic, spices and green chilies. Cook together.
  3. Then add the kaleji and cook for 25 minutes.
  4. Add raw eggs to the cooked kaleji and mix well till done.
  5. Garnish with coriander leaves.
  6. Serve hot.

Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.