Liver Cooked with Tomatoes (Kalejj Khada Masala)

Liver Cooked with Tomatoes (Kalejj Khada Masala)

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Servings: 4
Calories: 255


  • 1 lb Liver kaleji, finely sliced
  • 1 1/4 oz Butter
  • 1/2 inch piece Ginger adrak, chopped
  • 3 Garlic lasan cloves, chopped
  • 5 Spring onions hara pyaz, finely chopped
  • 1 Capsicum Shimla mirch, deseeded, finely chopped
  • 1 tbsp Green coriander hara dhaniya, chopped
  • 3 Green chillies chopped
  • 2 Tomatoes chopped
  • 1 tsp Salt
  • 1/4 tsp Black pepper kali mirch powder


  • Heat the butter in a wok (kadhai); add ginger and garlic; fry until light brown. Add the liver and fry for another 2 minutes.
  • Add spring onions (keep aside a few for garnishing), capsicum, green coriander, green chillies, and tomatoes. Mix well. Add salt and black pepper powder. Fry till the tomato juice is absorbed and the liver is tender.
  • Serve hot, garnished with the remaining spring onions.
Calories: 255 kcal
Carbohydrates: 13 g
Protein: 24 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 331 mg
Sodium: 842 mg
Potassium: 622 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 20984 IU
Vitamin C: 56 mg
Calcium: 32 mg
Iron: 6 mg
Cuisine Indian
Ingredients Liver, Offal
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