Liver Masala Recipe

liver-masala-recipe

Eating mutton is not just about savouring the delicious meats portions. A popular delicacy among meat-eaters across the globe is the liver. In India, the liver is often marinated and then dry-cooked with spices. The widely savoured goat liver finds itself in various other forms such as gurda kaleji, anda kaleji and keema kaleji, but the classic liver masala remains the most popular. And with good reason.

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Cooking the liver masala is very simple, and most of the ingredients required for cooking it are more often than not already present in all Indian kitchens. Right from the garam masala and red chili powder, to the yogurt marinade, all are easily available, making the recipe all the more better. If you’re not exactly a fan of goat meat, you can simply use the same ingredients and instructions to whip up some delicious chicken liver masala as well! Follow this recipe to find out how!

Image: Third Kitchen

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Feature Image: Ruchik Randhap

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Liver Masala Recipe
Dry roasted mutton liver in spices.
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Rating: 0
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Course Side Dish, Snacks
Cuisine Indian
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Course Side Dish, Snacks
Cuisine Indian
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Marinate mutton liver with curd, red chili powder, cumin coriander powder, half of the ginger-garlic paste, garam masala powder, black pepper powder, and salt. Set aside for two hours.
  2. Heat oil in a non-stick pan.
  3. Add ginger-garlic paste and sauté for two minutes.
  4. Add tomato paste and sauté for another two to three minutes.
  5. Add marinated chicken liver. Sauté and cook for fifteen to twenty minutes. Check for seasonings.
  6. Serve hot.
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