On medium high heat, heat oil in a pan.
Add chopped onions and sauté till translucent.
Then add the ginger-garlic paste and sauté till it is fragrant and light brown.
Add the following spices - coriander powder, cumin powder, salt, red chili powder and turmeric powder. Give it a quick stir and immediately add 4-5 tablespoons of water. This prevents the spices from burning.
After a minute add the diced tomatoes, stir and cover the pan. Cook till the tomatoes completely soften (may take up to 2-3 minutes).
At this point you will also see oil rising to the surface which is an indication that the spices have been cooked.
Add the okras and stir gently for 5 minutes.
Add water about ¼ - ½ cup depending on how much gravy you would like.
Cover the pan, lower the heat to let it simmer till okras become tender (approx. 10 minutes if using frozen and 20 minutes if using fresh)
Finally, turn off the heat. Sprinkle garam masala, lemon juice and chaat masala on it. Cover the pan again to let the flavors infuse.
Enjoy with roti or naan.