To begin making the Bhindi Tomato Curry with Panch Phoran Masala, first prep all the ingredients and keep them ready by the side.

Heat oil in a heavy bottomed wok or a kadai. Add the cut bhindi, sprinkle some salt and stir fry on medium heat. Cover the pan and allow the bhindi to cook for a 3 to 4 minutes. The steam will help the bhindi cook faster. 

Once the bhindi is partially cooked, keep the lid of the wok a little ajar, place a ladle and allow the bhindi to get cooked through completely. This will ensure the bhindi does not get soggy from the moisture, but at the same time get cooked, soft and well roasted. Turn off the heat.

While the bhindi is getting cooked, in another heavy bottomed wok or a kadai, add a tablespoon of oil. With heat over medium, add the garlic, the panch phoran masala and the tomatoes. Saute the tomatoes in the masala until it becomes soft and tender and most of the moisture from the tomatoes is evaporated.

Once the tomatoes are cooked through and soft, add the red chilli powder, coriander powder, garam masala powder, cumin powder and salt to taste, mix well.  Add the stir fried bhindi into the tomato panch phoran masala mixture. Stir in all the ingredients gently, and allow the bhindi to cook into the panch phoran tomato masala.

Cover and cook for 4-5 minutes or until cooked well. Once done, turn off the heat and serve.

Serve the Bhindi Tomato Sabzi With Panch Phoran Masala along with Tawa Paratha, Punjabi Kadhi for lunch.