Clean and chop the liver into bite sized pieces. Marinate with 1 tsp each of ginger and garlic paste, a pinch of salt and turmeric powder and a splash of mustard oil. Keep aside.

Smear the diced potatoes with salt and turmeric powder. Heat oil in a kadai, add the potatoes and fry till a gorgeous golden. Remove from heat and keep aside.

Temper the same oil with crushed cinnamon, green cardamom, cloves and bay leaves. When the spices start to splutter and release their aroma, add the chopped onions and fry till translucent. Add the tomato puree, ginger and garlic pastes, chopped green chilies and salt. Continue to cook till the masala starts to release oil.

Now add the marinated liver and keep cooking on a medium flame. If the masala is getting a wee bit too dry or the spices are beginning to char, splash some water. Continue cooking till the liver changes color from the blood red to just the hint of an opaque brown.

Now add the fried potatoes, peas and another generous splash of water. Stir well. Cover and cook, another 3-5 minutes till the liver is done. You would not want to overcook the liver for sure :)