Add the oil to the pan and heat up on medium heat until hot.
Add the garlic paste and sauté for 1-2 minutes until fragrant.
Add the finely diced onions and cook on medium heat for 4-5 minutes.
Add the chilli powder, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder then cook the spices for 3-4 minutes – add a tablespoon of water to allow the spices colour to be released and prevent from burning.
Add the chopped tomatoes and cook for 3-4 minutes until the oil separates.
Add the chicken liver and cook for 2-3 minutes on high heat.
Add 100ml water and cook on medium heat for 8-10 minutes.
Add the salt, garam masala, and sliced bullet chilli then cook for another 1-2 minutes.
Add the dried fenugreek leaves and chopped coriander
Serve immediately with homemade chapatti and enjoy!
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