Bakri Eid Special: Spicy Kaleji Fry Recipe

Bakri Eid is incomplete without the rich, spicy flavors of Kaleji Fry—a traditional liver dish savored across Indian and Pakistani homes during Eid al-Adha. This simple yet flavorful recipe makes the most of fresh mutton liver, cooked with whole spices, herbs, and a hint of lemon juice. Juicy, soft, and perfectly spiced, it pairs beautifully with hot rotis or a warm bowl of dal-chawal.

Bakri Eid Special: Spicy Kaleji Fry Recipe

🌟 Introduction
Bakri Eid is incomplete without the rich, spicy flavors of Kaleji Fry—a traditional liver dish savored across Indian and Pakistani homes during Eid al-Adha. This simple yet flavorful recipe makes the most of fresh mutton liver, cooked with whole spices, herbs, and a hint of lemon juice. Juicy, soft, and perfectly spiced, it pairs beautifully with hot rotis or a warm bowl of dal-chawal.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Bakri Eid Special
Servings: 4
Cost: 200

Ingredients

For the Masala:

  • 500 g mutton kaleji liver, cleaned and chopped
  • 2 tbsp mustard oil or any cooking oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • 1 black cardamom
  • 1 large onion finely sliced
  • 1 tsp ginger-garlic paste
  • 2 medium tomatoes chopped
  • 2 –3 green chilies slit
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp fresh coriander chopped
  • Juice of ½ lemon

Instructions

🔸 Step 1: Prep the Kaleji

  • Wash the liver pieces gently in cold water.
  • Pat dry and soak in a little lemon juice for 10 minutes to reduce odor. Drain before cooking.

🔸 Step 2: Cook the Masala

  • Heat oil in a heavy-bottomed pan.
  • Add cumin, bay leaf, cinnamon, cloves, and black cardamom. Sauté for a few seconds.
  • Add sliced onions and cook until golden brown.
  • Mix in ginger-garlic paste and fry till raw smell disappears.
  • Add tomatoes, green chilies, turmeric, red chili, and coriander powder. Cook till oil separates.

🔸 Step 3: Add Kaleji

  • Add the liver pieces. Stir well to coat with the masala.
  • Cook on medium-high heat for 7–10 minutes until liver is fully cooked (do not overcook—liver gets rubbery).
  • Sprinkle garam masala, mix well and turn off heat.
  • Garnish with coriander leaves and lemon juice.

🍽️ Serving Suggestions

  • Serve hot with chapati, naan, or steamed rice
  • Goes well as a side with dal, khichdi, or even mutton curry

💡 Tips & Tricks

    ✅ Use fresh kaleji for best flavor and texture

      ✅ Do not overcook—it becomes hard

        ✅ You can add a splash of milk or curd while cooking to soften it

          ✅ Adjust spice levels as per your taste

            ❤️ Why You’ll Love This Recipe

            • Rich in iron and protein
            • Perfect for Bakri Eid celebrations
            • Quick and easy to make
            • Aromatic, spicy, and deeply satisfying!

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