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Recipe for Kaleji Gurda Masala, a popular Pakistani dish made with liver and kidneys:
Ingredients: -
500 grams beef liver (kaleji)
- 500 grams beef kidneys (gurda)
- 2 brown onions
- 1/2 cup yogurt
- 2-3 tbsp ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tbsp roasted cumin powder
- 1 tbsp roasted coriander powder
- 2 tbsp shan kat a kat masala
- Salt to taste
- bay leaves 2
- 1/4 cup chopped cilantro
- finely cut ginger 1 tsp
- 5-6 green chillie
- 1 tbsp kasoori fenugreek
- Lemon 2 tbsp
- 3 tbsp Ghee

Instructions:
1.cut the liver and kidneys into small pieces. Wash them thoroughly under cold water and soak into vinegar for a few minutes. After it is soaked rinse it again with water
2. In a bowl put liver and kidneys and add onion, yogurt, ginger garlic paste and all the spices except kasoori fenugreek. Mix well and Put aside for half an hour
3. Take Ghee in a pan add the beef liver and kidneys to the pan and cook on high to medium flame until they are cooked through and tender. Stir occasionally in every 2 minutes. Don't Over cook. Overcooking will make the meat hard and will spoil the taste.
8. Garnish with chopped cilantro (hara dhaniya) leaves and lemon juice on top before serving. Serve the Kaleji Gurda Masala hot with naan . Enjoy!