The basic trick in making bhuni kaleji is cooking time and technique.
Making soft Kaleji Masala AKA liver fry is one of those recipes where spices are less important. What matters is technique.
All ingredients are visible in the photo.
yogurt
medium chili
cilantro
butter
tomato
small chili
ginger onion
onion
oil
spices
liver
Fry onion slices on low heat for 7 minutes until very soft, then fry for 1 minute on high to turn onions light golden.
Add spices and give it a stir. Cook for 1 minute. (Protip: Avoid adding salt in the beginning, but a little salt from ginger garlic paste is ok.)
Next goes in tomatoes, you can use sliced or pureed. Mix well and cover. Cook for 5-7 minutes on medium heat. When tomatoes are soft, stir gravy on high heat to burn tomato water (bhunnofy).
When you see oil clearly separating on the sides of the pan, add whipped yogurt and dried fenugreek leaves. Cook further for 2-3 minutes on high. Keep stirring. The gravy is ready.
Add washed liver, mix, and cover the lid. Cook for 2 minutes on medium heat. Remove lid and add salt, cook for another 3 minutes on high heat, keep stirring. Total cooking is of 5 minutes.
Rest: Switch off the flame and cover the pot. Rest for 10-15 minutes to seal the juices in the liver. The liver will release some water.
Add ginger, chilies, cilantro, and butter to your liver curry. Then reheat on high flame and burn any extra water (liver juices). Keep stirring on high until oil is visible on the sides of the pan.
Keep stirring on high until oil is visible on the sides of the pan. Consider adding 1-2 tablespoons extra oil if needed. Garnish and serve immediately.