Thoroughly wash tomatoes under running water. Chop the tomatoes, onion, cilantro, and mince the garlic.
Heat oil on medium heat in a large heavy bottom pan. Add cumin seeds to the hot oil.
Once cumin seeds start to change color and oil becomes cloudy around the seeds, add onion. Cook onion until golden.
Now add garlic and sauté for a few seconds. Add chopped tomatoes, chili flakes, and salt.
Cook the tomatoes until soft and start to break easily. Add broth and season it with dried fenugreek leaves. Blend all the ingredients in the pot using a hand blender.
Simmer on low for 8 to 10 minutes or until thick.
Stir in the cream and cilantro and mix well.
Serve hot with some heavy cream and grilled cheese sandwich.