TITBIT—While feeding this to my 5 year old son, I broke up the Liver Pieces in the gravy and added some freshly squeezed lime juice and teamed it with parathas. Conclusion – He loved it !!... oh how I could capture his reaction….
½ kg liver
2 medium onions (sliced)
2 medium potatoes (cut into cubes)
3 green chillies( chopped)
4 cloves garlic ( grated)
2 tsp ginger-garlic paste
3 tbsp canola oil
3 cups of water
2 tsp cumin seeds
½ tsp asafetida
2 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
2 tsp garam masala
Salt to taste
Fresh coriander (chopped) for garnish
Prep the liver by slicing it, removing the skin, into cubes. Marinate with salt and ginger-garlic paste for around 3-4 hours. The longer it marinates, the better the flavours will be!
Prep all the ingredients.
Prep all the spices.
In a thick bottomed pan, heat the oil. Add the cumin seeds and asafetida and let it splutter.
Add the potatoes and mix well. Let it fry for around 2 minutes on high, stirring constantly.
Next, add the onions, chilies and garlic. Mix well.
Fry till the onions have softened.
Add the chili powder, turmeric powder and coriander powder.
Mix well. Fry for 2 minutes.
Add the chicken liver to this mixture.
Add the water, bring to a boil. Add salt to taste.
Add the garam masala.
Cover and cook for 10 minutes or until the liver and the potatoes are cooked.
Garnish with freshly chopped coriander.
Serve with paratha/rice and onion-coriander salad with a slice of lime !
Enjoyy with a refreshing drink of your choice!