Shorba

2 teaspoons vegetable oil
1 bay leaf
2 cloves
2 green cardamom pods
1/2-inch cinnamon stick
1/2-inch piece of ginger, peeled and chopped
3 garlic cloves, peeled and minced
2 green chillies, chopped
4 medium tomatoes, chopped
1 medium onion, chopped
1 tablespoon ghee
1 cup vegetable stock (or water and additional salt)
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1 tablespoon yogurt, whisked
Salt to taste

For tarka:
1 teaspoon oil
1/4 teaspoon cumin seeds

3-4 mint leaves, finely chopped

Heat 2 teaspoons oil in a thick-bottom pan over medium heat.  Add the bay leaf, cloves, cardamom and cinnamon; stir over low heat until fragrant.  Add the ginger, garlic, green chillies, tomatoes, and onion.  Stir to combine.  Cook over low heat until soft.  Remove from heat.  Allow the mixture to cool a bit, then puree in food processor or blender.

Melt ghee over medium heat in the same pan.  Add the pureed mixture.  Stir and cook for a few seconds.  Add vegetable stock, as well as chilli powder, turmeric, and garam masala.  Let the mixture simmer for 5-7 minutes, stirring occasionally.  Add the yogurt and stir until combined.  Season to taste with salt.  Bring mixture to a boil, then remove from heat.  (Can be strained through a colander if desired for smoother texture.)

Make the tarka: Heat 1 teaspoon oil in a small pan.  Add the cumin seeds.  When the cumin seeds sizzle, turn off the heat.  

Transfer shorba to a serving dish.  Pour the tarka over the shorba.  Garnish with mint leaves.  Serve warm with biryani or other rice dish.

Serves 6.

From The Urban Spice website