Get 250 grams of okra and wash and trim it. Dice one tomato, one onion, and two green chilies finely.
Two tablespoons of oil should be heated over medium heat in a pan. For taste and aroma, add cumin seeds.
In the hot oil, add the chopped onions. Cook until golden brown, stirring now and then to ensure caramelization and even cooking.
Add chopped tomatoes and green chilies and stir. Simmer until tomatoes are tender, releasing their juices and combining their flavors with onions.
Put the okra inside the pan. Cook, stirring frequently, until softened, 8 to 10 minutes; take care not to let them get slimy.
Pour in 100 ml of fresh cream and reduce the heat. Gently stir to ensure that the okra is evenly coated.
Add coriander leaves, garam masala, and salt for seasoning. After cooking for a short while, serve hot with naan or rice.