How to cook liver and onions in gravy?

I used to panic because my liver gravy always turned out grey and bitter. But then I realized soaking the liver in a bit of milk for 20 minutes before cooking makes all the bitterness go away. Now it comes out perfectly rich and delicious every time.

I really want to try making this for my family, but I am confused about the gravy base. Should I use tomato puree or just rely on curd to make the gravy thick? Any tips would be very helpful.

My daughter needed more iron, so I make a smooth onion-tomato gravy with cumin and coriander. I simmer the liver pieces in the gravy at the very end for just 5 minutes so they stay soft enough for her to chew easily.

I know how frustrating it is when you try so hard to cook something healthy and it ends up tasting rubbery or bad. Don't feel down if your first attempt at liver gravy isn't perfect. It takes some practice to get the cooking time right.

Please be careful with heavy, spicy gravies if you have digestive issues or high cholesterol. I used to eat a lot of liver gravy but developed uric acid issues later. Better to talk to your doctor about your diet limits.