Boil water and add diced (small size- an inch and a half to max two inch) liver. Cook for approx a minute and then drain water and wash with fresh water. Keep aside.
Heat oil and the garam masala, it will become fragrant. Then add onions and fry till they become golden brown. After add half a cup of water, the ginger garlic paste, bay leaf, cinnamon, cloves and cumin seeds. Cook till water evaporates and the masala turns aromatic and some what brownish in color. Add tomatoes and salt to taste, coriander powder, red chili powder, turmeric powder, and cook till tomatoes become mushed and release oil at the edges of the masala.
Add liver, two green chillies, whole, and water. Cook till liver is done. Sprinkle a little garam masala once the curry is done and serve with rice or roti. Adjust the amount and thickness of curry by adding more water if required.