In a mixer grinder, add tomatoes, garlic, ginger and green chillies. Blitz them to a smooth paste. Then add yogurt, cloves, cinnamon and cardamom. Continue to blitz it till the whole spices are ground. Keep this aside for now.
In a bowl, add garam masala, chilly powder, dhania jeera powder, kitchen king masala and turmeric powder, and milk to make a thick masala paste.
Chop the okra and wash them thoroughly. Pat them dry and fry them in oil. Sprinkle garlic powder, amchur (dry mango) powder and salt while frying. The okra should turn light golden and have a crunch. Strain the oil and place on paper towels to soak the excess oil.
In the same pan, in the remaining oil, fry the onions and bay leaf. Once the onions are cooked, add the tomato paste along with salt and fry till the oil begins to leave its sides.
Then add the masala paste and continue to fry it for 2 more minutes.
Then crush kasoori methi and add to it along with garam masala.
Lastly add the fried okra to it and mix it lightly.
Do not overcook the okra at this stage else it will get mushy. Take it off the flame and serve hot. Garnish with cilantro and serve it with any Indian bread or steamed rice.