Tsarvan Olu

Curried liver and potatoes tempered with green chilli oil. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Liver, Potatoes
Cuisine Kashmiri
Course Main Course Mutton
Prep Time 6-10 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Tsarvan Olu

  • 200 grams Liver 1/2 inch cubes
  • 2 medium Potatoes 1/2 inch cubes
  • 2 teaspoons Red chilli powder
  • 3 tablespoons Mustard oil
  • 2 Black cardamoms
  • 3 Cloves
  • 1/4 teaspoon Asafoetida
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1/2 teaspoon Dry ginger powder (soonth)
  • 1 teaspoon Aniseed (saunf) powder
  • 1/2 teaspoon Ver (Kashmiri garam masala)
  • 2 tablespoons Tamarind pulp
  • 2 Green chillies slit


  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.
  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.
  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.
  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
Carbohydrates 68.1
Protein 44.9
Fat 51.6
Other Fiber Potassium- 835.2mg