Wash and soak the lobia for 5 hours and then pressure cook with2 glasses of water for 2-3 whistles and keep aside.
Purée the tomatoes with a blender and keep aside.
Heat ghee in a wok on medium flame, add the cumin seeds, cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.
Add the ginger-garlic garlic paste and cook for 1 minute, until the raw smell goes away.
Add the finely chopped onions and sauté until it turns light brown.
Now add the slit green chilli, tomato purée and simmer for 3 minutes.
Add the Everest rajma masala, red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee separates.
Finally add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes.
Gently mash a few lobia for the gravy to thicken
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 and garam masala
Serve the Punjabi Lobia Masala along with chapati or steamed rice for a lunch or dinner.
