Tawa Mutton Kaleji (Liver)
Tawa Mutton Kaleji is a flavorful and quick Indian dish made with mutton liver cooked on a tawa (griddle). This recipe delivers tender and delicious liver with aromatic spices in under 30 minutes. Enjoy the rich taste and health benefits of liver with simple ingredients. Perfect for a protein-packed meal,...
Ingredients
mutton liver (kaleji), cleaned and cut into small pieces500g
oil or ghee2tbsp- butter (optional, for richness)1tbsp
cumin seeds1tsp
green chilies, slit2
ginger-garlic paste1tbsp
large onion, finely chopped1
large tomato, finely chopped1
red chili powder (adjust to taste)1tsp
coriander powder1tsp
turmeric powder1/2tsp
garam masala1/2tsp- taste Salt
Fresh coriander leaves, chopped (for garnish)- Lemon wedges (to serve)
Nutrition (per serving)
Calories
339.3kcal (16.96%)
Protein
28.7g (57.44%)
Carbs
4.5g (1.62%)
Sugars
0.7g (1.36%)
Healthy Fat
9.8g
Unhealthy Fat
12.6g
% Daily Value based on a 2000 calorie diet
How to make Tawa Mutton Kaleji (Liver)
Preparation
- Step 1
Rinse the liver pieces gently under cold water and remove any membranes or veins.
- Step 2
Pat the liver dry with paper towels and set aside.
Cooking
- Step 1
Heat oil in a tawa or thick pan over medium heat. Add cumin seeds and let them splutter.
- Step 2
If using, add butter to the pan.
- Step 3
Add green chilies and chopped onions. Cook until the onions turn golden brown.
- Step 4
Add ginger-garlic paste and sauté for 1–2 minutes, until the raw smell disappears.
- Step 5
Mix in red chili powder, turmeric powder, coriander powder, and salt.
- Step 6
Add chopped tomatoes and cook until they soften and the oil separates from the mixture.
- Step 7
Add the liver pieces and cook on high heat for 2–3 minutes to seal the juices.
- Step 8
Lower the heat and cook for another 10–12 minutes, stirring occasionally to prevent sticking. Ensure the liver is cooked through but not overcooked, to avoid it becoming rubbery.
- Step 9
Sprinkle garam masala over the cooked liver and mix well.
Garnishing and Serving
- Step 1
Sprinkle fresh coriander leaves over the liver.
- Step 2
Squeeze fresh lemon juice over the dish just before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
339.3kcal (16.96%)
Protein
28.7g (57.44%)
Carbs
4.5g (1.62%)
Sugars
0.7g (1.36%)
Healthy Fat
9.8g
Unhealthy Fat
12.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Do not overcook the liver, as it will become hard and rubbery.
For an extra zing, add a dash of chaat masala before serving.
You can also use chicken liver with this same recipe, but reduce the cooking time accordingly.
FAQS
How do I prevent the liver from becoming rubbery?
The key is not to overcook the liver. Cook it until it's just cooked through, about 10-12 minutes on low heat after searing. Overcooking will make it tough.
Can I use chicken liver instead of mutton liver?
Yes, you can substitute chicken liver. However, reduce the cooking time significantly as chicken liver cooks faster than mutton liver.
What can I serve with Tawa Mutton Kaleji?
It is traditionally served with tandoori roti, naan, or pav. Onion salad and a glass of chilled chaas (buttermilk) are also great accompaniments.
How can I store leftover Tawa Mutton Kaleji?
Allow the cooked liver to cool completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Can I add other spices to the recipe?
Yes, you can customize the spice levels according to your preference. Add a pinch of black pepper or increase the amount of red chili powder for a spicier dish.
Loading reviews...
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia