Wash liver with vinegar mixed water and little salt to remove smell.
Heat oil in a kadai. Add cardamom, cloves bay leaf and cinnamon. Fry for a min and add liver pieces and fry for 3 to 4 minutes. Do it ill it changes colour. Remove the pieces on to a plate.
In the same khadai add onions, green chilli and fry till the onion turns soft. Add ginger garlic paste and fry till the raw smell goes.
Add haldi, red chilli powder, dhania powder and garam masala powder. Fry for two minutes and add khuskhus paste and 100 ml of water alongwith salt. Cook for 2 minutes.
Add fried liver pieces. Cover and cook till gravy thickens and oil appears at the edges.
Sprinkle chopped coriander. Stir and remove from fire.