Ingredient!
2 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 tablespoon of common flour
1 tablespoon ginger garlic paste
1 tsp Garam Masala
1/2 tsp ground cucumber
1 tablespoon Indian chili powder
1/2 cup water or as needed
1 (28 ounces) can tomato puree
1 tablespoon white sugar
salt to taste
1/3 cup heavy cream or half and half (optional.
Preparation!
Heat oil in a large saucepan over medium heat stirring in onions and bay leaves, and cook for approx. 5 minutes until the onions begin to soften. Add flour, ginger-garlic pasta, garam masala, turmeric and Indian chili powder. Cook and stir until fragrant, approx. 1 minute.
Pour the water into the pan, and boil it while scraping the browned bits of food out of the bottom with a wooden spoon. Pour the tomato puree and thin with extra water to the desired consistency. Add sugar and salt boil until sugar is dissolved and the soup is hot, approx. 5 minutes.
Remove bay leaves and serve with cream if desired.