Mutton Kidney Masala | Gurda Masala

 

Mutton Kidney Masala, also known as Gurda Masala, is a delicacy, which almost all meat lovers will enjoy. It has a flavour of its own. Combined with potatoes and this gravy, makes it a complete meal in itself. Let us have a look at its recipe.

Ingredients (3 Servings):

• Mutton Kidney - 250 g
• Potatoes - 3-4
• Onions - 2-3 
• Tomatoes - 1-2
• Ginger paste - 1/2 tsp
• Garlic - 5-6 cloves
• Kashmiri chillies - 2
• Green chillies - 3
• Cumin seeds (Jeera) - 1 tsp
• Coriander leaves - 1/2 cup
• Powdered spices: Kashmiri chilli powder - 1/2 tsp, Turmeric powder - 1/4th tsp, Garam Masala powder- 1/2 tsp
• Sugar - 1 tsp
• Salt to taste
• Oil for frying 

Method:

• Cut the mutton kidneys into halves and marinate it with salt, Kashmiri chilli powder, turmeric powder and ginger paste for half an hour. 
• Heat oil in a utensil, add finely chopped garlic and let it fry for a minute.
• Add the crushed Kashmiri chillies, cumin seeds and finely chopped green chillies to it and let it fry for a minute. 
• Add finely chopped onions to it and let it fry till they soften.
• Add sugar and finely chopped tomatoes to it and let it fry till the tomatoes turn soft. 
• Add Garam masala powder, mutton kidneys and chopped potatoes to it, mix it thoroughly and let it cook in the open for around 5 minutes. 
• Now, add one and a half cup of water to it and bring it to a boil on high flame. 
• Lower the flame and cover it with a lid. Let it cook till it's done.
• Add finely chopped coriander to it, just 2 minutes before turning off the stove.