Heat butter in a pressure cooker. Once it gets melted, add bay leaf and saute for a minute.

Then add chopped onions and garlic. Sprinkle little salt. Cook till onions are soft and translucent.

Then add chopped tomatoes and ½ cup of water. Cover the cooker with lid, put the weight on. and pressure cook it for 2 whistles.

Let the pressure go down by itself then open the lid. You will see almost mushy tomatoes.

Discard the bay leaf. Then grind it into smooth puree using grinder or blender.

Now strain the pureed tomato and discard the scrap. That is most probably not ground seeds and skin of tomatoes.

You can skip this straining step as well. But I wanted to make smooth just like restaurant style, so I did one extra step. If you are using powerful blender like blendtec or ninja, you may not need to strain it. Since I have used hand blender I did strain it.

Now heat the ½ tablespoon of butter in pan on medium heat.

Once hot add all purpose flour. Cook for a minute or two with stirring constantly.

Now add chilled/cold milk and mix well. Cook for 2-3 minutes or till it gets really thick like white sauce.

Then add strained puree slowly with constant stirring to avoid lumps.

Let it come to a boil. If you notice that soup is too thick then you can add splash of water at this point.

Now add red chili powder, garam masala and black pepper powder.

Stir well. Also add sugar. Mix and let it simmer for 2-3 minutes.

Lastly add heavy cream.

Stir well and turn off the stove.