Potato Liver Recipe

• 2 large Goat Livers
• 500 g Potatoes (peeled & cubed)
• 300 g Tomatoes (chopped)
• 15 Garlic Cloves
• 10 Kashmiri Chilies (deseeded)
• 2 tsp Turmeric Powder
• 2½ tsp Parsi Dhansak Powder
• ½ stick of Cinnamon
• ¼ cup Vinegar
• 1 tbsp Ginger-Garlic Paste
• 5 tbsp Ghee
• Salt (to taste)

• Soak the red chilies in vinegar.
• Mix potatoes with little salt and fry them until golden.
• Slice the liver, removing the skin, into cubes. Marinate with salt and ginger-garlic paste for a while.
• Grind soaked red chilies, garlic, turmeric, cinnamon, dhansakh powder, and vinegar together into a smooth paste.
• Heat ghee in a pan and cook the grounded masala until it exudes the flavorful aroma.
• Add livers and cook for 3 minutes. Reduce the heat to low and cook covered for another 5 minutes.
• Add tomatoes and cook until liver turns tender.
• Stir in fried potatoes and serve hot.