Bhuna Kaliji/ Spicy Liver Curry

03 September 2014

Bhuna Kaliji/ Spicy Liver Curry

Bhuna Kaliji/ Spicy Liver Curry

03 September 2014
Prep Time
10 min
Cook Time
20 min
4 Person

Bhuna Kaliji and paratha/ porota would be among the top 10 of my favorite dishes. You know what, I am making new friends these days. They are all professionals, the green grocer, the butcher, the fishmonger to name a few. The butcher, I don’t know if you remember, had given me meat during Eid time at very cheap price, and that too the best quality (I do know my meat). And today he gave me fantastic liver, 100g extra for the same price. Going to INA has started given me the same kind of pleasure as going to M&S did some time back. I wriggle my way around the dirty, wet lanes and then spot this set of beautiful, glistening liver hanging and I had to have them. So here is my favorite Bhuna Kaliji recipe.

Utensil/ Appliance

Large frying pan (I always use non-stick)


  • Liver: 250 g mutton liver. Offal or organ meats you should always buy the very best and cook the same day. Don’t store.
  • Bay leaf: 1
  • Oil: 2 tbsp
  • Onion: 1 large sliced
  • Garlic: 1 generous tsp
  • Ginger: 1 generous tsp
  • Turmeric: 1/2 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1 tsp
  • Green chillies: 2, chopped
  • Salt to taste


In the heated pan, fry the onions till brown. Add the rest of the spices including bay leaf and stir fry till oil separates and fragrant. Add the liver and the green chillies and season with salt. Stir fry for 5 minutes. Add 1 cup of hot water and cook in simmer under cover for another 5 min or till the liver cooks. Don’t over cook as they will become tough. Serve hot with clarified butter layered paratha.

Today I tried making mini rolls to serve as snacks. Cut the paratha in thin stripes, put a piece of liver and roll it and pin it. The roll should be bite size. So that the whole thin can be eaten comfortable. Serve with extra curry on the side and onion rings.