Tawa Kaleji Gurda Masala is a super easy and yummy recipe that will surely blow your mind. Tawa Kaleji Gurda Masala is made with simple at-home ingredients and gets ready in just 15-20 minutes. Yes, you heard it right. I bet, you will surely love this.
Eid-Ul-Adha is near we all are preparing our knives and other ingredients for the day. Women are busy gathering new recipes for Eid-Ul-Adha. This auspicious day reminds us of the sacrifices of Prophet Ibrahim (Alaihissalam) and his beloved son Ismail (Alaihissalam). They surrendered to the will of Allah.
I go for prayers and then go for the holy sacrifice. The meat is then divided into 3 parts one for home one for relatives and the third for the poor. The taste of the meat of the holy sacrifice is always from heaven and the ingredients add to the taste of it.
The first thing I put in my mouth is the meat and in that also I start with Tawa Kaleji Gurda from the meat of the holy sacrifice. All of us in the family love this very much. The whole day is spent cooking different dishes of meat only.
Wash Kaleji and Gurda Properly. Don’t forget to clean the thin skinny layer over it. Cut them into small dices.
Mix Ginger Garlic Paste, Green Chili Paste, Black Pepper Powder, Coriander Powder, Turmeric Powder, Salt, Jeera Powder (Cumin Seeds Powder), and Garam Masala to the dices of Kaleji and Gurda.
If you are making this on a regular day apart from Eid-Ul-Adha, then marinate it for about an hour. As the meat is fresh on Eid-Ul-Adha day you don’t need to marinate it.
Take oil in a tawa or frying pan. Add the mixture to it. Cover the pan. Cook for about 12-15 minutes on medium heat. Stir every 2 minutes. Don’t Over Cook. Overcooking will make the meat hard and will spoil the taste.
When cooked, remove the pan from the stove and add lemon juice and leave it covered for about 2-3 minutes. Don’t add water as while being cooked the meat will release the water content present in it and that is enough for the cooking.
Your delicious Kaleji Gurda Masala is ready. You can eat it raw or with Naan. Sprinkle some coriander leaves for garnishing.
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