In a 2L PressureBaker, layer as below:
Layer 1: 1/4C oil
Layer 2: 1C chopped onion (125g), 5 whole small tomatoes (125g), 5 whole peeled garlic cloves, 2Tbsp chopped ginger, 5 whole green chillies.
Close, fix weight and switch on the stove. Cook on high for 5 Whistles or 4 minutes, whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight. Open. Add 1tsp Kashmiri chilli powder, 1/2tsp garam masala, 1/2tsp salt. Mash all. Bottle.
Cook longer if you need more caramelisation.
If using big tomatoes, cut them in half and scoop out the seeds.
Sliced onions caramelise faster.
Ensure tomato and garlic touch the base so that they caramelise.
If onions are too watery, slice, mix in 1/4tsp salt and squeeze them to remove excess water before adding.
Can drain excess oil on opening.
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