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    North Indian
    Punjabi
    Curry
    Intermediate
    For 2 people

    Kaleja Matar Masala: Liver & Peas In Aromatic Curry


    Kaleja Matar Masala is a classic Punjabi dish that pairs succulent mutton liver with sweet green peas in a thick, flavourful onion-tomato gravy. Infused with ginger, garlic and whole garam masala, this aromatic curry is a nutritional powerhouse. Liver provides iron, zinc and vitamin B12, while peas add fibre, vitamins and antioxidants. Mopped up with hot rotis, tandoori naan or fluffy rice, this Kaleja Matar makes a satisfying, protein-rich meal that's perfect for lunch or dinner.

    Ingredients

    • Sunrise Meat Masala

      2 tsp

    • Sunrise Shahi Garam Masala

      2 tsp

    • Mutton Liver

      200 g

    • Whole Garam Masala

      for boiling & tempering

    • Tomato (finely chopped)

      1 medium

    • Ginger-Garlic Paste

      2 tsp

    • Sunrise Mustard Oil

      30 ml

    • Onion (sliced)

      1 large

    • Sunrise Red Chilli Powder

      2 tsp

    • Sunrise Turmeric Powder

      2 tsp

    • Green Peas

      50 g

    • Ghee

      15 ml

    • Water

      as required

    • Salt

      to taste

    • Coriander Leaves (finely chopped)

      to garnish

    Sunrise tip: For a smoother gravy, puree the onions and tomatoes in a blender before adding to the pan. This will give the masala a silkier consistency.

     

    Steps

    Step 1: Boil the liver with aromatic spices

    Time: 10 minutes

    Wash the mutton liver well, trim off excess fat and chop into bite-sized pieces.

    Heat some water in a pan. Add the whole garam masala and the mutton liver pieces. Cover the lid and let it boil for 5 minutes.

    Uncover and take out the pieces in a bowl

    In a bowl, mix the liver with 1/2 tsp each of salt, turmeric powder, ginger-garlic paste and lemon juice. Set aside to marinate while you prepare the other ingredients.

     

    Step 2: Sauté the spices & onions

    Time: 5 minutes

    Take another pan and heat some mustard oil in it. Add the whole garam masala and sliced onions. Sauté on low heat until the spices and onions are fragrant, about 1-2 minutes. Take care not to burn them. If needed, add a splash of water.

     

    Step 3: Add ginger, garlic and tomatoes

    Time: 6 minutes

    Stir in the ginger-garlic paste and finely chopped tomatoes. Mix well and cook until the tomatoes break down into a pulp and the oil starts to separate at the sides.

     

    Step 4: Add spice powders

    Time: 5 minutes

    Reduce heat to low. Add the Sunrise Turmeric Powder, Sunrise Red Chilli Powder, and coriander powder.

    Sauté for 2-3 minutes until the spices are well incorporated and the oil starts to leave the masala again.

    Now, add the Sunrise Meat Masala and mix well.

     

    Step 5: Cook the liver with peas

    Time: 10 minutes

    Add the aromatic & boiled liver pieces, green peas, some water and salt to the pan. Stir well to coat the liver.

    Cook on low heat for 5 minutes until the liver is almost done. Check in between and sprinkle some ghee.

     

    Step 6: Finish and serve

    Time: 3 minutes

    Sprinkle Shahi Garam Masala. Mix gently.

    Simmer uncovered for 1-2 minutes more, adding a little water if needed to get the desired gravy consistency.

    Turn off the heat and let the kaleja matar masala rest for 5 minutes. Garnish with chopped coriander leaves and serve hot.

     

    Goes Best With

    Bread: Tandoori roti, Naan, Kulcha

    Rice: Steamed basmati rice, Jeera rice, Pulao