Wash the liver under fast running water or a basin if you choose to.

Put in a pan and add 1/2 a glass of water. I prefer the double grill pan because it cooks faster and retains the flavor of the liver.

Close the pan and boil for 5 minutes so that it looks like this. With the double grill pan, you're sure the water will be all evaporated in this time frame.

Reduce the flame a little bit then add your chopped onions in the pan.

Then pour your oil and allow them to cook to golden brown.

Add the tomatoes, stir with a nonstick spoon then close the pan and allow it to cook until ready. This process will take less than 2 minutes because of the grill pan capability to retain heat and use hot vapour to cook.

To look like this

You can now open the pan and add paprika to cook for 30 seconds.

As the frying continues, add the royco, either diluted in water or undiluted, close the pan and cook for 30 seconds.

Open the pan then add the beef masala and cumin powder at the same time and cook for another 30 seconds.

Open the pan and carefully spread your dhania on the cooked liver, close the pan and put off the flame (turn off the gas)

Open after one minute then stir to mix the dhania.

Serve for family.