Keema Kaleji Recipe: A Flavor-Packed Mughlai Delight Loved Across India

Discover the authentic Keema Kaleji recipe made with minced meat, tender liver, and bold Indian spices. A restaurant-style dish that is high in protein and ideal for family dinners.

By Amit Kaul
Location: India
Published on: January 14, 2026

Keema Kaleji: A Classic Mughlai Comfort Food

Keema Kaleji is a rich and aromatic Mughlai-style dish that combines finely minced meat (keema) with tender liver (kaleji), slow-cooked in a deeply spiced onion-tomato gravy. Popular across North India, Pakistan, and parts of the Middle East, this dish is cherished for its bold flavors, soft texture, and high nutritional value.

Traditionally enjoyed with tandoori roti, naan, or steamed rice, Keema Kaleji is often prepared for weekend feasts, festive lunches, and special family dinners. The harmony between juicy keema and melt-in-the-mouth kaleji creates a dish that is both rustic and indulgent.

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Why Keema Kaleji Is Trending on Food Platforms

Food lovers are increasingly turning toward heritage non-vegetarian recipes that offer both taste and nutrition. Keema Kaleji stands out because it is:

1. High in protein and iron
2. Naturally rich and filling
3. Quick to cook compared to slow-roasted meats
4. Ideal for home cooks and restaurant-style meals

Authentic Keema Kaleji Recipe: Ingredients

Main Ingredients

1. 300 g minced mutton or chicken (keema)
2. 200 g mutton or chicken liver (kaleji), cleaned and chopped
3. 3 tbsp mustard oil or ghee
4. 2 medium onions, finely chopped
5. 2 tomatoes, pureed
6. Salt to taste

Spices

1. 1 tsp ginger-garlic paste
2. 1 tsp cumin seeds
3. 1 tsp coriander powder
4. ½ tsp turmeric powder
5. 1 tsp red chili powder
6. 1 tsp garam masala
7. ½ tsp black pepper powder

Garnish

1. Fresh coriander leaves
2. Green chilies (optional)
3. Lemon wedges

Step-by-Step Cooking Method

Heat the Oil

Heat mustard oil in a heavy pan until it smokes lightly. Lower the heat and add cumin seeds.

Prepare the Base

Add chopped onions and sauté until golden brown. Add the ginger-garlic paste and simmer until fragrant.

Cook the Keema

Add minced meat and cook on medium heat until the keema changes color and releases oil.

Add Spices & Tomatoes

Add the tomato puree, chili powder, coriander powder, and turmeric.

Cook until the masala thickens.

Add Kaleji

Add chopped liver and cook on low heat for 8–10 minutes. Kaleji cooks quickly, so avoid overcooking.

Final Touch

Sprinkle garam masala and black pepper. Cover and simmer for 5 minutes.

Garnish & Serve

Garnish with fresh coriander and serve hot.

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Serving Suggestions

Keema Kaleji pairs perfectly with:

1. Butter naan or tandoori roti
2. Plain basmati rice or jeera rice
3. Onion salad and green chutney

Why This Recipe Works

The success of Keema Kaleji lies in balanced spices and controlled cooking. Proper timing ensures the liver stays soft while the keema absorbs the masala, delivering a dish that is bold yet comforting.

 

 

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.