Spicy Liver Stir-Fry

In a wok, cook the onion on low heat for 7-10 minutes. Once the onion slices are very soft, increase the heat to medium and stir constantly until they are lightly golden.

Add the ingredients from the spice list and stir. When the spices sizzle, add the tomatoes. Cover and cook on medium heat for 5-7 minutes. Once the tomatoes are soft, stir on high heat to evaporate all the tomato water.

When the oil separates on the sides of the wok, add the yogurt and fenugreek leaves. Sear for another 2 minutes.

Next, add the liver pieces and stir for a minute until the color changes. Cover and cook for 2 minutes on medium flame. Remove the lid, sprinkle with salt, and cook for another 2 minutes on high heat with constant stirring.

Finally, remove from heat and cover the pot, allowing it to rest for at least 10 minutes. The steam in the pot will fully cook the liver.

Reheat on high flame and add butter, green chillies, coriander leaves, and ginger. Evaporate any excess water and sear until the oil separates at the side of the pan. Cook for 1-2 minutes.

Serve immediately with lemon wedges.