Mutton or beef Kolija Bhuna is a quintessential favorite in many households. However, pairing it with potatoes elevates the dish into a comforting, hearty meal. Perfect for entertaining guests or changing up your regular family dinner, this savory dish requires a few specific steps to ensure the liver stays tender and flavorful.
Here is an easy, step-by-step guide to preparing **Alu diye Kolija Bhuna** (Liver and Potato Curry).
Ingredients:
* **Liver (Beef or Mutton): ** 0.5 kg (cut into bite-sized pieces)
* **Potatoes:** 2 medium (cubed)
* **Onions:** 1 cup (finely chopped)
* **Turmeric powder:** 1 teaspoon
* **Chili powder:** 1 teaspoon
* **Ginger paste:** 1 teaspoon
* **Garlic paste:** 1 teaspoon
* **Cumin & Coriander powder:** 1 teaspoon each
* **Garam Masala powder:** 0.5 teaspoon
* **Oil:** As required
* **Salt:** To taste
* **Green chilies:** 4 to 5
Step 1: Prep the Liver
To remove any strong odor and impurities, blanch the liver pieces in hot water for 5 to 10 minutes. Drain and wash them thoroughly under running water, then set aside.
Step 2: Sauté the Aromatics
Heat oil in a cooking pot and fry the chopped onions until they turn a beautiful golden brown. Add the ginger and garlic pastes along with a splash of water. Stir in the turmeric, chili, cumin, and coriander powders, and sauté (*koshano*) the spice mix well until the oil separates.
Step 3: Cook the Liver and Potatoes
Add the blanched liver to the spice base and sauté for about 10 minutes. Once the oil floats to the top, toss in the cubed potatoes and a little water. Cover the pot with a lid and let it simmer until both the liver and potatoes are fully tender.
Step 4: Final Touch
Once everything is properly cooked, scatter the whole green chilies and sprinkle the garam masala powder over the curry. Cover and leave it on low heat (*dum*) for about 5 minutes to trap the aromas before removing it from the stove.
This rich and aromatic liver and potato bhuna pairs wonderfully with steaming hot rice, khichuri, polao, parotas, or flatbreads (roti).
