Gurda Kaleji Taka Tak

There are mughlai dishes in India that make the premium breads here, called Naan, disappear one after the other. This is true surrender to your sin of the palate as I would call it. Loaded and sumptuous and full of rich spices, the aroma of this dish converts any regular dining table to a feast of richness. Needless to say, I was tempted to make this one in monsoons, though winters would be a better time to relish steaming Gurda Kaleji Taka Tak. One plate of this sufficed to full stomachs for me and my kid. Have fun while you go through the recipe and hoping that you are mesmerized enough to cook a round of this street delicacy with it’s roots in mughlai cuisine. N’joy 😀


…need to know (food details)

  • Number of people served : 2 to 3 spice starved, eager, famished guests
  • Preparation time : 25 minutes
  • Serving size : Half a bowl and any stretch to this would be a WoW !

….and we need (ingredients)

  • Gurda Kaleji (Liver & Kidneys) of mutton, 250 grams : We all know that liver is the most nutrient rich organ and is filled with Vitamin A hence great for eyes. Kidney is extremely high in several minerals and Vitamins but is a cholesterol loaded food. So not recommended for the weight watchers 🙂 .  They taste like regular mutton but with less fiber hence disintegrating sooner than rest.
  • Onion, red, chopped, 1 : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Tomatoes, chopped, 2 : Tomato not only acts as a great anti oxidant and giving us Vitamin K – C etc., it also gets the sweet & fresh essence on a high in this dish. I use the regular round ones from my garden generally.
  • Green Chilies, 3, deseeded : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
  • Ghee, 1 tablespoon : Unlike popular belief, ghee actually helps in weight loss. It is also a great soluble of most vegetables and strengthens bones doing so. We use ghee here for cooking for its great buttery essence.
  • Garlic cloves, 5 : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Ginger, 1/2 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Salt, 1/2 teaspoon : Quite unlike me, still used regular table salt here.
  • Red chili powder, 1/3rd teaspoon : Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Cumin powder, 1/2 teaspoon : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc. Roasting it makes it easy to mix in the salads and chaats. A non roasted seed would need irritable grinding by teeth while eating.
  • Garam Masala, 1 teaspoon : The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
  • Coriander, chopped, enough to garnish : Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.

….time to cook ‘n roll (preparing instructions)

  • Heat the ghee in a pan, keep it on low flame. Take it a bit beyond melting point ( till you see vapors ).
  • Chop the ginger and garlic cloves in tiny pieces and add to the pan. Add them to the pan and saute for 1 – 2 minutes.
  • Ad the chopped onions to it and saute’ till they turn golden brown in color.
  • To this add half the chopped tomatoes (1 in number) and stir saute’ for 3 to 4 minutes.
  • To this add the cumin powder and red chili powder and mix well.
  • Now add the remaining tomatoes, gurda and kaleji and salt and mix well.
  • Put in the green chilies now and add 1/2 cup of water to the dish. Stir mix well.
  • Sprinkle the garam masala over it and cook covered for around 10 minutes or till your desired texture is reached. Keep stirring after every couple of minutes.
  • Now take off the flame, garnish with chopped coriander and serve steaming. I bet, you’ll get the platter back while it’s hot as well. The dish will relocate within greedy tummies in a moment or two 🙂

Storage : Yes, this can be stored for 2 to 4 days in your refrigerator.

Missing Something ? : Please do not iterate here. This is just too good and authentic !!


14 thoughts on “Gurda Kaleji Taka Tak

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