If you’ve ever sworn off kaleji because it turned out rubbery, bitter or dry, this recipe is about to change everything. This pressure cooker lamb kaleji is soft, juicy and drenched in a bold, glossy masala that tastes straight out of your favourite roadside dhaba. Rich tomatoes, fried onions and warming whole spices come together in minutes, while the pressure cooker works its magic to lock in moisture and flavour — all with just one whistle. No long cooking, no complicated steps, and absolutely no chewy liver.
What makes this dish truly special is how it balances indulgence with nourishment. Lamb liver is a nutritional powerhouse, delivering around 20–23g protein per 100g, along with iron, vitamin A and B12. This recipe uses 500g liver, giving you roughly 25–28g per serving, making it perfect for anyone looking for a high-protein meal that doesn’t feel like “diet food.” Whether you’re cooking for family, meal-prepping for the week, or craving something deeply comforting after a long day, this dish delivers big on both flavour and fuel.
The masala itself is deeply aromatic — cinnamon, cardamom, cloves and black pepper bloom in hot oil before ginger-garlic paste, tomatoes and spices melt into a thick, glossy gravy that clings beautifully to each piece of liver. Finished with just a short simmer, the result is kaleji that’s tender, juicy and bursting with restaurant-style flavour.
Serve it with soft naan, flaky paratha or hot chapati, and watch it disappear in minutes. This is the kind of recipe that turns skeptics into fans — fast, fuss-free, and seriously addictive.
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