Beef Kaleji Fry (Spicy Liver Fry) - Recipe Trier

Step 1: Prepare the Liver

Take 1 kg of beef liver and cut it into small, bite-sized cubes. Ensure it is thoroughly washed.

Step 2: Heat Oil and Sauté Aromatics

Place a cast iron wok on the stove and light the flame. Add 1/4 cup of cooking oil. Once the oil is hot, add 2 tablespoons of ginger-garlic paste and sauté lightly for approximately 1 minute until its strong smell dissipates.

Step 3: Add Tomato Paste and Spices

Pour 1/2 kg of blended tomato paste into the wok. Reduce the flame to low. Add 1 tablespoon of crushed coriander, 1 tablespoon of crushed cumin, 3/4 tablespoon of crushed red chili flakes, and 1/4 teaspoon of carom seeds (ajwain).

Step 4: Bhun the Masala

Increase the flame to medium-high and bhun (fry/sauté) the masala. Continue cooking until the oil separates from the masala and the mixture is well-cooked, which should take about 2-3 minutes.

Step 5: Add Liver and Cook

Add the cubed beef liver to the cooked masala and mix thoroughly to coat all the liver pieces. Cook on medium-high flame for approximately 2 to 2.5 minutes. Be careful not to overcook the liver to ensure it remains tender and juicy.

Step 6: Season with Salt

Once the liver is almost bhun (fried) and the gravy has thickened, reduce the flame to low. Add 1 teaspoon of salt (or to taste) to the liver and mix it in well. Remember, adding salt at this stage helps keep the liver soft.

Step 7: Add Fresh Herbs and Chilies

Add chopped green chilies and chopped fresh coriander to the liver. Give the mixture a final good mix to combine all the flavors.

Step 8: Serve

Turn off the flame. The delicious kaleji fry is ready. Serve hot, garnished with lemon wedges and whole green chilies if desired. Enjoy with roti or naan.

• Do not add salt to the liver until it is almost cooked to ensure it remains tender.

• Avoid overcooking the liver, as it will become tough and rubbery.

• Sauté ginger-garlic paste lightly to remove its strong raw aroma before adding other ingredients.

• This recipe can also be prepared with mutton liver using the same method and ingredients.