In a large soup pot, fry the onions in the oil until light brown.
Stir in the spices and toss in the peas and tomatoes.
Stir again and cook for 5 minutes over moderate heat.
Add stock, bring to a boil, cover and simmer until the peas are
tender (at least an hour).
Before serving, stir in the garam masala and fish out the
cinnamon stick and cloves.
Garnish with shallots.