Ingredient ! 2 tablespoons olive oil. 1 onion, chopped. 2 bay leaves. 1 tablespoon all purpose flour. 1 tablespoon ginger garlic paste. 1 teaspoon Garam Masala. half teaspoon ground turmeric. 1 tablespoon Indian chili powder. half cup water, or as needed. 1 (28 ounce) can tomato puree. 1 tablespoon white sugar. salt to taste. one by four cup heavy cream or half-and-half (optional.
Preparation ! Heat oil in a large saucepan over medium heat stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt cook until sugar is dissolved and soup is hot, about 5 minutes. Remove bay leaves and serve with cream if desired.