|
Ingredients
|
Quantity
|
|
Chicken liver
|
450gms
|
|
Oil
|
4 tbsp
|
|
Onion – chopped fine
|
1
|
|
Cinnamon – broken into pieces
|
5 cm
|
|
Potatoes – peeled and diced
|
225gms
|
|
Salt
|
1 ¼ tsp or to taste
|
|
Warm water
|
90 ml
|
|
Garlic – crushed
|
4 cloves
|
|
Tin tomatoes
|
1 small
|
|
Frozen green peas
|
100gms
|
|
Green chillies
|
3
|
|
Garam masala powder
|
½ tsp
|
|
Mix to a
paste:
|
|
|
Coriander powder
|
2 tsp
|
|
Cumin powder
|
1 tsp
|
|
Turmeric powder
|
1 tsp
|
|
Chilli powder
|
½ tsp
|
Take the paste ingredients and mix together with 2 tbsp. Water.
Clean the liver, remove all the skin and gristle, and cut roughly
into 1.5 cm pieces. Heat two tbsp. oil over medium heat and fry the onions and
cinnamon until the onions are soft. Add the potatoes and 1/4 tsp. (1 g) salt
and stir-fry the potatoes for about two minutes. Add the water. Cover the pan
and simmer until the potatoes are tender.
Heat the remaining oil over medium heat in a heavy bottomed wide
pan. A non stick or cast iron pan is ideal as the liver needs to be stir-fried
over high heat. Add the garlic and stir-fry for 30 seconds. Add the spice
paste, lower the heat and stir-fry for about two minutes.
Add half of the tomatoes, along with some of the juice, stir and
cook for a further two to three minutes, breaking the tomatoes with the spoon.
When the mixture is fairly dry, add the liver and adjust heat to
medium high. Stir-fry the liver for three to four minutes. Add the remaining
tomatoes and the juice, stir-fry for five to six minutes. Cover the pan and
simmer for about eight minutes. Add the potatoes, green peas, green chillies
and the remaining salt and cook for a minute or two. Adjust heat to medium and
cook, uncovered, for further five minutes. Stir in the garam masala powder and
remove from heat.
