Chicken Liver Masala

Directions

1. CLEAN the liver, remove all the skin and gristle, and cut roughly into 1.5 cm pcs. Heat two tbsp oil over medium heat and fry the onions and cinnamon till the onions are soft. Add in the potatoes and 1/4 tsp (1 g) salt and stir-fry the potatoes for about two min.
2. Add in the water. Cover the pan and simmer till the potatoes are tender.
3. Heat the remaining oil over medium heat in a heavy bottomed wide pan.
4. A non stick or possibly cast iron pan is ideal as the liver needs to be stir-fried over high heat. Add in the garlic and stir-fry for 30 seconds. Add in the spice paste, lower the heat and stir-fry for about two min.
5. Add in half of the tomatoes, along with some of the juice, stir and cook for a further two to three min, breaking the tomatoes with the spoon.
6. When the mix is fairly dry, add in the liver and adjust heat to medium high. Stir-fry the liver for three to four min. Add in the remaining tomatoes and the juice, stir-fry for five to six min.
7. Cover the pan and simmer for about eight min. Add in the potatoes, green peas, green chillies and the remaining salt and cook for a minute or possibly two. Adjust heat to medium and cook, uncovered, for further five min. Stir in the garam masala pwdr and remove from heat.
8. Serve with plain fried rice or possibly chapattis or possibly rotis and saagwala dal.
9. NOTES : Curried liver, quite popular with the Muslims in India, is made more interesting by adding diced potatoes and frzn green peas