Achari Kileji Masala is a delicious and aromatic dish made with tender pieces of liver marinated in a tangy, spicy masala with traditional pickle spices. It is a must-try dish for Eid days, festive meals, or whenever you crave something bold and desi. Serve it with warm roti or naan for a satisfying m
Ingredients
500g chicken or mutton liver (kaleji), cleaned and cut into small pieces
1•½ tsp turmeric powder
Salt, to taste
2• 1 tbsp lemon juice (optional, for soaking to remove odor)
For Achari Masala:
2 tbsp oil or ghee
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (zeera)
1 tsp nigella seeds (kalonji)
½ tsp mustard seeds (rai)
½ tsp fenugreek seeds (methi dana)
2 medium onions, finely sliced
1 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped
2-3 green chilies, slit
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp mango powder (amchur) or 1 tbsp lemon juice
Salt, to taste
Fresh coriander, chopped (for garnish)
👩🍳 Instructions
1. Wash the liver thoroughly and soak it in water with ½ tsp turmeric and 1 tbsp lemon juice for 15 minutes. Rinse and drain before cooking.
wach the Kileji
Cook the Masala:
2. Heat oil in a pan. Add fennel, cumin, mustard, nigella, and fenugreek seeds. Sauté for a few seconds until aromatic (don’t let the fenugreek burn).
3. Add sliced onions and cook until golden brown.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and green chilies. Cook until the tomatoes soften and oil starts to separate.
chopped tomatoes
6. Add red chili powder, coriander powder, turmeric, and salt. Mix well.
Add Liver:
7. Add the cleaned liver pieces. Sauté on medium heat for 5–7 minutes until the liver changes color.
add liver
8. Cover and cook on low heat for another 10–12 minutes, stirring occasionally, until the liver is fully cooked. Avoid overcooking to keep it tender.
Finishing Touches:
9. Add amchur powder or lemon juice and garam masala. Stir well and cook uncovered for 2–3 minutes to thicken the masala.
10. Garnish with fresh coriander
🍽 Serving Suggestions
Serve hot with:
Tandoori roti
Paratha
Plain naanSteamed rice (optional, though it’s traditionally enjoyed with bread)
📋 Recipe Details
Serving Size: 3–4 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
💡 Tips
Don’t overcook the liver—it turns rubbery if cooked too long.
You can make it spicier by adding more green chilies or a pinch of chili flakes.
For a more authentic achari flavor, add 1 tbsp of mixed pickle (achar) at the end of cooking.
✨ Final Thoughts
Achari Kileji Masala is a bold and flavorful twist on the traditional liver curry, combining the spicy notes of South Asian pickles with rich, tender kileji. Whether you are making it for a special occasion like Eid or want something different for dinner, this dish never fails to impress. Serve it piping hot with fresh roti or naan, and enjoy an explosion of flavors with every meal
👩🍳 Pro Tips for Perfect Achari Kaleji
1. Fresh Liver is Key: Use fresh liver for the best texture and flavor. Chicken liver cooks faster and has a milder taste, while mutton liver is richer and more intense.
2. Avoid Overcooking: Liver cooks quickly—overcooking makes it dry and rubbery. Once it turns from pink to brown and feels firm, it’s done.
3. Soaking Reduces Odor: Soaking the liver in lemon juice and turmeric water helps remove any strong smell and improves the final taste.
4. Boost the Achari Flavor: Add a spoonful of your favorite mixed achar (pickle) toward the end of cooking for an extra punch of pickle-style tang.
5. Balance the Heat: If you’re not a fan of too much spice, reduce the green chilies and red chili powder. You can always adjust it at the end.
6. Rest Before Serving: Let the dish rest for 5 minutes after cooking—this allows the flavors to settle and deepen
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