Take oil in a pan, add cloves, cardamom, cinnamon and bay leaf. Put cumin and fennel seed, as it splutters, add the ginger-garlic paste and saute for a few seconds. Put the onion and continue to saute.

After two minutes, put the tomatoes and coriander stalk to it. Allow  to cook.

Add turmeric powder, coriander powder and chilli powder to it.

Switch off the stove.

Once it cools, make a puree and pass through the strainer.

Put it in a pan, put salt to it  and simmer for two minutes. Adjust the consistency. Garnish with fresh coriander leaves.

Tomato Shorba is ready to serve.