Virsa Kaleji Masala (gravy)

Whip up a very delicious, tender, and rich Kaleji Masala effortlessly at home using Virsa Kaleji Mix 

Ingredients 

• Kaleji (Liver): 1 kg (Mutton or Chicken, cut into bite-sized pieces)

• Virsa Kaleji Recipe Mix: 1 packet (50g)

• Onions: 4 medium, finely sliced

• Tomatoes: 4 medium, chopped

• Yogurt: 2 cup (whipped)

• Ginger-Garlic Paste: 2 tablespoon

• Cooking Oil: 1 cup

• For Garnish: Fresh coriander (chopped), green chilies (sliced), and fresh ginger (julienned)

To remove the smell:

1. Place the liver in a bowl and pour in 1 ÷ 4 cup of white vinegar and enough water to submerge it.

2. Let it sit for 20 minutes to draw out excess blood.

3. Drain the liquid and rinse the liver 2 to 3 times thoroughly under cold water. 

Cooking Instructions

• Heat the oil in a karahi or pan and fry the sliced onions on medium-high heat until they are golden brown. 

• Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. 

• Stir in the chopped tomatoes. Once they soften, add the Virsa Kaleji Recipe Mix. Cook for 3-4 minutes until the oil starts to separate from the masala. 

• Reduce the heat to low and add the whipped yogurt. Mix well and cook for another 3 minutes. 

• Add the cleaned liver pieces. Sauté on medium-high heat for 5-7 minutes. 

• Add a 1 -2 cup of water (if you prefer more gravy), cover the pan, and let it simmer on low heat for about 10 minutes until the liver is tender. Note: Overcooking the liver will make it tough and rubbery. 

• Once the liver is soft and cooked, garnish with fresh green chilies, coriander, and ginger. Serve hot with warm, buttery naan or chapati.