Keema Kaleji

It is always a pleasure to cook for your family and friends so when one friend of mine who is leaving Kuwait for the USA to pursue an MS asked me to cook some special dishes for him in a farewell dinner I got really excited! His first demand was a Keema dish!

So I did a google search for a Keema Kaleji dish and found Jaspreet Nirula’s good looking recipe which i decided to adapt! I have used many of his recipes in the past including Saag Gosht, Laal Maans amongst others and each time my attempts have been successful so it was quite an easy decision.
Keema Kaleji is also a quintessential Punjabi dish which is very popular in North India and cooked in almost all households; somehow I had never attempted this dish in the past so the timing was perfect to give this recipe a shot! I remember eating it multiple times at one of my school friend’s home when his dad used to cook and we used to polish it off in no hurry!
And it came out amazingly well combining the flavours of tomatoes, garam masala, the juicy Keema and the rustic Kaleji amazingly well! The colour of the dish also came out really bright & good looking. And as you would see lots and lots of Bhunno – my favourite cooking activity! Do give it a shot folks…


Keema: 500 grams 
Kaleji:  250 grams
Oil: 3 tbsp
Onions: 3 medium sized finely chopped
Green chillies: 4 finely chopped
Ginger: 2 tbsp finely chopped 
Crushed coriander seeds: 3 tbsp
Red chili powder:  2 tsp
Turmeric: 1 tsp
Cumin powder:  1 tsp
Garam masala powder: 2 tsp
Salt as per taste
Tomato Masala:
Tomatoes: 5 medium to big finely chopped
Garlic: 3 tbsp crushed
Ginger: 1 tbsp crushed
Green chili:  4 finely chopped
Red chili powder:  2 tsp
Coriander powder: 2 tbsp
Garam masala powder: 2 tsp
Ghee: 4 tbsp
Salt as per taste
Preparing the Kaleji:
1 cup milk
1/2 tsp turmeric powder
1/2 tsp salt
3 cups of water


1. Wash the liver thoroughly and soak it in the milk for 30-40 minutes. Then boil the water, add salt & turmeric and boil the liver in it for 5 minutes. Remove the liver and keep aside.
2. Make the Tomato Masala – heat ghee – add garlic, ginger and green chili – bhunno for a 4-5 minutes;  add  the tomatoes. Bhunno for 5-7 minutes more and add spices and salt. Now add the Kaleji pieces and bhunno the masala until the fat separates. Keep this kaleji masala aside.
3. Now take a pan and heat ghee – add ginger and green chilies and bhunno for a couple of minutes.
4. Add the onions and bhunno on low flame for 8-10 minutes. Add spices and salt and bhunno some more.
5. Add Keema mince, mix well and bhunno for 10 minutes.
6. Now add the keema and the kaleji tomato masala and bhunno until both the Keema and liver are cooked and you get the desired bright red colour & the ghee separates!
7. Enjoy this heavenly dish with piping hot tawa rotis.
8. Enjoy Mr. Jaspreet Nirula first and me later.
So till the time we meet again…Cheers to life…Till then ride safe and have safe sex…Inquilab Zindabad…Hasta la Victoria Siempre…Jai BoP!


  1. Moti Bisney

    Your recipe is not clear at all In the recipe there is according to you a requirement for GG twice once in the Tomato paste for the Liver and then again you want us to use it in the Kheema part of the recipe but the quantity for that is not mentioned anywhere in the Ingredients. Please be more specific

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