Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Cook's Note
Substitute 1 teaspoon of cayenne pepper for 1 tablespoon of Indian chili powder.
Nutrition Facts (per serving)
| 167 | Calories |
| 10g | Fat |
| 18g | Carbs |
| 3g | Protein |
