Grind tomatoes and curd into a smooth mixture and keep aside

️ Heat oil, add okra and sauté for a minute

️ Add onion, turmeric powder, and salt; sauté until the okra is non-sticky and onions are soft. Keep aside

️ Heat oil in another pan, add cumin seeds, bay leaf, and cloves

️ Add onion and sauté until golden, then add ginger garlic paste and cook until the raw smell disappears

Add Kashmiri chilli powder, coriander powder, garam masala, besan, and salt; sauté well on low flame

️ Add the ground tomato-curd mixture and some water; let it boil and cook until the gravy thickens

️ Add the roasted okra, cover, and cook for 2 minutes

️ Add cream, mix gently, and switch off the flame