Fry Lady Fingers in Oil till golden brown. Keep it aside.
Heat oil in a separate pan and add cumin seeds into it. Once it starts crackling add finely chopped onions and green chillies.
Once the onion becomes soft and golden brown, add ginger garlic paste.
Add tomato puree when ginger-garlic pastes cooked and stop releasing the raw aroma of garlic.Immediately after adding tomatoes, add salt along with pav bhaji coriander powder, turmeric powder and red chilli powder.
If the gravy is dry, you can add a little bit of water so that spices won’t burn. Cook till the gravy starts separating from the oil.
Now, turn the flame to low and let it cool down slightly. Add yoghurt and let it cook on low for 3 minutes. Remember the high flame will burn yoghurt. Cook till yoghurt start releasing oil from the gravy.
At this stage, add fried ladyfingers along with 1/2 cup of water, put lid on the pan and let it simmer for 5 minutes.
After 5 minutes, open the lid, add garam masala, pav bhaji masala and Kasuri methi. Cook for another 5 minutes.
Bhindi Masala is ready.