Fry the onions

• Fry the sliced onions in hot oil until golden and crispy.
• Drain on a paper towel and crush them.

Marinate the liver

• Mix the beef liver with the chilli powder, coriander powder, cumin powder, black pepper powder, ginger-garlic paste and crushed fried onions.
• Marinate for 2–3 hours.

Sauté the liver

• Heat the oil in a pan and sauté the marinated liver.

Cook with tomatoes

• Add the chopped tomatoes, cover and cook on very low heat.
• Remove the lid, add the salt and mix well.

Finish and serve

• Add the green chillies and sliced onion, mix and cook briefly.
• Serve hot with naan or paratha.