For Masala paste:
In oil, saute onion (half) + peppercorns (1 spoon) + cinnamon stick(1) + cloves(2) + cardamom(1) + fennel seeds(1 tbsp) + green chillies(4 nos) + garlic pods(5 nos) + ginger + coconut(an inch). Once roasted, set it aside. After it cools down, ground to a fine paste adding required amount of water.
Cook the liver separately:
Pressure cook the liver (remember liver takes a lot more whistles to cook well) with some water, turmeric pdr, salt and chilli pdr (1tsp)
Rest of the curry preparation:
In a pan, add whole garam masala (cloves, cinnamon, bay leaf), onion (1 nos) and some garlic pods + curry leaves + ground paste + coriander pdr (1 or 2 tbsp) + cooked liver and allow it to cook well till the water drains out. Add salt as required. You can switch off the flame either during the curry or at a dry consistency, depending upon your taste. When almost ready to switch off the stove, add some ground pepper pdr. Garnish with coriander leaves.