To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside.

Make a puree of tomatoes using a hand blender and keep aside.

Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.

Add the cumin seeds and let it crackle.

Add the ginger garlic paste and cook until the raw smell goes away.

Add the finely chopped onions and saute until it turns light brown.

Now, add the slit green chilli, tomato pureè and simmer for 3 minutes.

Add the red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee leaves the sides.

Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes.

Gently smash a few lobia for the gravy to thicken further.

Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well.

Switch off the flame, and garnish with the ginger juliennes.

Serve the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner.