Wash and dry the okra thoroughly. Cut off the top and make four slits lengthwise, being careful not to cut all the way through.

Heat oil in a pan. Add the okra, salt, and cook until tender, covering the pan.

Remove the cooked okra and set aside.

To make the gravy, blend the tomatoes into a puree and set aside.

In a mixer grinder, combine garlic, onion, ginger, green chilies, cloves, cardamom, and cinnamon. Grind to a paste and set aside.

Heat oil in a pan. Add bay leaf and sauté for 10 seconds.

Add the onion-ginger paste and cook for 2-3 minutes.

Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates from the masala.

Add the cooked okra and cook for another minute on high heat.

Stir in kasoori methi, mix well, and turn off the heat.

Garnish with fresh coriander leaves and serve hot with dal makhani, boondi raita, and phulkas.