Something with a slightly different flavour at lunch or dinner on a day off brings the family together, and liver bhuna with potatoes (alu diye kolija bhuna) can be a great dish for the occasion.

The heat of the spices, the soft liver and the mashed-in texture of the potato make this dish excellent with hot rice, polao or roti. You can easily make it at home with simple ingredients. Here is the recipe.

First cut the liver into small pieces and leave them in hot water for 5 to 10 minutes, then wash them well in clean water. Heat oil in a pan and fry chopped onion until golden. Add ginger-garlic paste and a little water, add the ground spices and fry them well. Once the spices are cooked through, add the liver pieces and cook for about 10 minutes, stirring.

When the oil begins to separate from the liver, add cubed potatoes and a little water. Cover and cook until the potatoes are done. When the potatoes are soft, scatter green chillies and garam masala powder over the top, leave on low heat (dum) for another 5 minutes and take it off the stove. Served with hot rice, khichuri, polao, paratha or roti, this liver bhuna tastes even better.

Source: Jagonews24. First published in Bengali on The Agro News.