Wash and dry the okra thoroughly. Cut off the tips and slice them into thin rounds.
In a bowl, mix yogurt with ground cumin, coriander, turmeric, paprika, and a pinch of garam masala. Add salt and a little lemon juice.
Toss the sliced okra in the spice blend and yogurt mixture. Let it marinate for at least 30 minutes to absorb the flavors.
Heat oil in a pan and sauté finely chopped onions until golden brown. Add minced garlic and ginger, cooking until fragrant.
Stir in the marinated okra and cook over medium heat. Sauté until the okra is tender and slightly crispy, stirring occasionally.
Add a splash of water if needed to prevent sticking. Cook until the okra is fully cooked and coated with the spices.
Garnish with fresh cilantro and a squeeze of lemon juice. Serve hot as a side dish or main course with rice or flatbread. Enjoy your protein-rich Afghani okra!