Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
500 gm goat liver cut into cube pieces; 1 tbsp yogurt; 2 medium-sized onion chopped; 4 medium-sized potatoes cut into 8 pieces each; 2 tbsp ginger-garlic paste; 1 medium-sized tomato chopped; 4-5 green chilies


Spices:
  • 2 bay leaves/tejpata
  • 11/2 inch cinnamon stick
  • 3 green cardamom
  • 3 clove
  • 1 black cardamom
  • 1 tsp turmeric powder
  • ½ tsp sugar
  • ½ tsp chilli powder
  • ½ tsp bengali garam masala powder (cardamom, cinnamon and clove)
  • Salt to taste.


Steps:
  1. Marinate the liver with yogurt, ½ tsp turmeric powder, ½ tsp chilli powder, 1 tsp ginger-garlic paste. Leave it for at least 30 minutes.
  2. Heat oil in a pan. Fry the potato pieces until they turn to golden brown. Keep aside.
  3. Temper the oil with bay leaves and whole garam masala ( green cardamom, cinnamon, clove and black cardamom).
  4. When the aroma comes out, add the chopped onion. Fry until they become translucent.
  5. Add the tomatoes and green chillies. Fry for a minute.
  6. Add ginger-garlic paste and fry until the raw smell goes away.
  7. Add the liver and cook in high flame until the liver pieces change their colour.
  8. Reduce the heat and add potatoes. Mix well.
  9. Add turmeric powder, salt, sugar. Stir well. Cook in medium flame for 10-15 minutes. By this time liver and the potatoes should be done.
  10. Add bengali garam masala powder and cover it for 2 minutes.
  11. Turn off the heat and serve with roti (chapati)/paratha or plain rice.



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