: Liver Kosha With Spinach::

There was this slab of liver lying around my freezer for a while. I wanted to use it up, and I also wanted to use up a bunch of spinach leaves I bought during my last visit to the East Austin Farmers' Market. This recipe was born out of that necessity to combine the two. I learnt, while surfing through the net that submerging the liver in milk for a few hours before cooking helps. Apparently, that way the liver loses some of its characteristic bitterness. I did that. And after six hours or so, I marinated it further in turmeric, cumin powder, coriander powder, paprika and a little bit of red chili powder for a couple of hours or so. I followed this recipe more or less. I did brown the liver and the potatoes separately. I also added some sour cream and sugar into the mix. In some ways, this is the standard recipe for cooking anything kosha. But because I needed to use up the spinach, I made it into a puree. And while the liver pieces and the potatoes were being browned in pot number one, I mixed the pureed spinach in pot no. 2, along with the onions and the spices and let it all mix together in a nice gooey thingie. And then added the liver pieces and the potatoes into pot number 2.

I loved the results. I think, this one is going to be a keeper in my kitchen. But still, I missed the taste of the fresh goat-liver that I have eaten in Kolkata. The frozen stuff simply did not taste the same. The again, who knows, maybe it's all in my head. Anyways...