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Gurda Kaleji Masala

5 from 1 vote


  • 500 gms Goat Liver/Kidney (mix of liver and kidney)

For the marination:

  • 1/4 tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • 1.5 tsp Coriander Powder
  • 1/2 tsp Cumin powder
  • 3 tbsp Curd/ Yogurt

Onion-Chilli paste:

  • 2 nos. White Onion around 150 gms
  • 3 nos. Green Chillies
  • 5 nos. Garlic Cloves
  • 1/2 inch Ginger chopped


  • 3 nos. Green Cardamom
  • 4 nos. Cloves
  • 2 nos. Cinnamon
  • 10 nos. Black Peppercorns

Other Ingredients:

  • 1 tsp Kashmiri Chilli Powder- 1 tsp
  • 1.5 tsp Kasuri Methi Fenugreek leaves (roasted and powdered)
  • 1/2 tsp Garam Masala Powder- 1/2 tsp
  • 2 tbsp Coriander leaves chopped
  • 4 tbsp Refined oil
  • 1 tsp Salt



  • Remove the thin membrane on top of the liver and halve the kidney and remove the skin.
  • Cut the liver into small pieces and wash it well. If the liver pieces are too dark or smell, you  can soak the liver pieces in water in which  1/2 tsp vinegar has been added. Soak it for 15 mins and then wash it with plain water and then drain well.
  • Once the water is drained, marinate the liver and kidney with the items specified above. Do not add salt while marinating.
  • Make a paste by adding the onions, green chillies, garlic cloves and chopped ginger.


  • Heat oil in a pan or kadai and add the whole spices (garam masala) for tempering. Give a stir and then add the paste made earlier. Mix it well and fry on medium to occasionally low heat for 8-9 mins till light brown in colour.
  • Now add the marinated liver and fry on high heat for 2 mins. Now add the Kashmiri Chilli Powder and continue to fry on medium heat for another 3 mins.
  • Add the salt and 150 ml water, give a mix and cover & cook on low heat for 10 mins.
  • Now, open the lid and add the garam masala powder and Kasuri Methi (roasted & powdered)
  • Mix well and simmer for 2 mins.
  • Garnish with chopped coriander leaves, give a mix and serve.
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