Last updated on January 23, 2025
Today I have shared Keto Kaleji Masala goat liver, a South Indian cuisine. It provides proteins, iron, & vitamin A.
Goat liver is an interesting ingredient. I figured that would be a nice meat break in keto as you get used to it. For your information, goat liver is very high in protein, vitamin A, and iron and pretty low in carbs.
It is often prescribed for young children and lactating mothers in India. You will feel satisfied for a very long time after eating.
Priya’s Keto Kaleji Masala—Goat Liver, South Indian style
There are many ways of cooking goat liver. You shouldn’t overcook it; it gets chewy and tastes bad.
My recipe today is inspired by the South of India. It has no tomatoes, and you can make it with some gravy or have it dry. This dish is sure to offer you comfort and nostalgia.
Making Kaleji Masala
1. Cut the liver into cube-sized pieces and wash them thoroughly with cold water.
Wash the liver thoroughly
2. Add half a cup could milk and ½ tsp of turmeric powder to the liver, and let it soak for half an hour to forty-five minutes.
Soak in milk and turmeric for 30 mins
3. This is a handy trick to remove the meaty smell of the liver, which some people can’t stand. Wash it properly.Â
Wash thoroughly with cold water after 30 mins
4. Chop up the onion and keep it ready. Make a paste of ginger, garlic, green chilies, and fennel seeds. Keep it aside.
Grind the masala and keep it ready.
5. Heat the ghee in a pressure cooker and add the mustard seeds and dried red chilies to it. Allow the seeds to splutter. Add the curry leaves.
In the ghee, add mustard seeds and dried red chilies.
6. Add the chopped onions, turmeric powder, red chili powder, and coriander powder, and sauté until the rawness disappears. Keep the heat at medium.
7. Add the ground masala and cook on low heat, seed powder.
Add the masala.
Masala Kaleji
8. Wash the liver pieces two to three times and drain the water. Add the liver to the masala and sauté on low heat.
Add the liver to the cooker.
9. After about five to ten minutes, add a cup of water, add salt, and close the cooker. After 1 whistle, keep the cooker on low heat for twenty minutes.
Cook on low heat for 20 minutes.
10. Make sure the liver is tender by opening the cooker.
Kaleji Recipe
11. Cook over medium heat.Â
12. In about ten minutes, the liver will be fully cooked and you will have nice gravy.
13. You can make it fully dry or keep some gravy. The liver will have a rich, dark brown color. You can make this dish in coconut oil.
14. Sprinkling the black pepper powder and chopped coriander on it.
Garnish with coriander and black pepper.
