How to make Tsarvan Olu -
Curried liver and potatoes tempered with green chilli oil.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Liver (लिवर / जिगर), Potatoes (आलू)
Cuisine : Kashmiri
Course : Main Course Mutton
For more recipes related to Tsarvan Olu checkout Kaleji Pav. You can also find more Main Course Mutton recipes like Andhra Mutton Curry Fried Karela Keema Dabba Ghosht Bamchunth Syun
Tsarvan Olu Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tsarvan Olu Recipe
Liver 1/2 inch cubes 200 grams
Potatoes 1/2 inch cubes 2 medium
Red chilli powder 2 teaspoons
Mustard oil 3 tablespoons
Black cardamoms 2
Cloves 3
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Dry ginger powder (soonth) 1/2 teaspoon
Aniseed (saunf) powder 1 teaspoon
Ver (Kashmiri garam masala) 1/2 teaspoon
Tamarind pulp 2 tablespoons
Green chillies slit 2
Method
Step 1
Mix red chilli powder in two tablespoons of water and keep aside. Heat two and a half tablespoons of oil in a pan. Add black cardamoms, cloves and asafoetida and allow them to crackle.
Step 2
Add liver, potatoes, turmeric powder, red chilli water and salt and stir-fry on high heat for two minutes. Add dry ginger powder, aniseed powder, ver and one and a half cups of water.
Step 3
Cover and cook till the liver and potatoes are done and the oil surfaces on top. Add the tamarind pulp, mix well and cook for another minute till the gravy is thick.
Step 4
Just before serving, heat half tablespoon of oil in a separate pan, add the slit chillies and sauté for a minute. Pour over the gravy and serve hot.
Nutrition Info
Calories : 914 Kcal
Carbohydrates : 68.1 gm
Protein : 44.9 gm
Fat : 51.6 gm
Other : Potassium- 835.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
