Ingredient!
2 tablespoons olive oil
1 onion, minced
2 bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger garlic paste
1 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1 tablespoon Indian chili powder
1/2 cup of water, or as needed
1 (28 ounce) can be 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 pan over medium heat, stir in the onions and bay leaves and cook for about 5 minutes until the onions soften. Add flour, ginger-garlic paste, garam masala, turmeric and Indian chili powder. Boil and stir until fragrant, about 1 minute.
Pour the water into the pan and bring it to the boil while scraping the tanned pieces of food from the bottom with a wooden spoon. Pour in the tomato puree and thin with extra water to the desired consistency. Add sugar and salt until the sugar has dissolved and the soup is hot, about 5 minutes.
Remove bay leaves and serve with cream if desired.