Rinse liver in water, then soak the chunks in milk for 1 hour before cooking. Prep your ingredients when time is almost up. Drain the milk.

Add oil to your pot, and when hot, sautée your onions until translucent. (Add sliced fresh chilies if desired) Add the liver chunks, let brown for a bit before you stir. Let it cook until the fluid is reduced, careful not to let it burn.

Add garlic n ginger paste, and grated carrot and stir. When fragrant, add tomatoes and the spices to your taste. Let cook till the tomatoes are soft, then add water. Add half a cup at a time and stop when you achieve your desired thickness. Cook for 10 minutes uncovered, stirring occasionally.