1. Cut the onion into long pieces and fry in the butter until they get a little bit soft, after giving a tadka of jeera.(Note that u can also add a half proportion of oil to the butter to prevent it from burning and turning brown). Add the ginger-garlic paste and fry the raw smell evaporates.

2. Chop the tomatoes into small pieces and add it to the onion and let it fry on a low flame till the puree of the tomatoes ooze out. Add the turmeric, chilli & dhanajeera powders and kasoori methi and allow it to cook till all the masalas blend well. Also add the curry leaves at this stage itself.

3. Add the 1 inch long cut okras into the above mixture and saute it well. Add salt as per taste and either the Garam Masala or Pav Bhaji Masala ( I personally always prefer the Pav Bhaji masala) and dum cook again on medium flame till the okras get soft and done. Remember to always pick the tender small okras for this preparation.

4. Once the okras are completely done, pour the fresh cream and cook it for approx 2 mins. One can also give a dash of the fresh cream just before serving.

5. Lastly garnish the malai bhendi with fresh coriander & grated ginger(ginger again optional) & serve.

Deliciously Divine Malai Bhendi is served.

Note : There are no hard & fast rules regarding all the quantities and proportions that I have mentioned above. You can modify it to any required quantities of your own taste. Even the tomatoes can be skipped. Nevertheless, retaining it would give a tangy zest to your taste buds. Enjoy!!