Indian cooking is famously known for the flavor profile offered by the Masalas being used.

One of the famous masala paste commonly used is the Onion Tomato Masala paste or known as Bhuna masala which forms the base of a lot of curries and preparations.

I remember by Grandma used to prepare this paste weekly once and store it in the fridge. It was used almost daily. Traditionally it is the process of browning of onions hence the Bhuna, that is the most critical step while preparing this. It has to be done slowly and patiently to get the right amount of browning. My grandma also gave special attention and effort in the browning process of the masala.

Sadly not always we might have the time and attention this would need. For the times when you are running out of time or maybe just too tired to make Bhuna masala for a dish, try this quick version made in a pressure cooker. The same could be prepared without tomatoes as well.

Another major advantage of doing it this way is that this requires lesser oil too.

Here are the steps for the quick version of Onion Tomato or Bhuna masala:

1. Dice 2 medium to large onions and 1 tomato

2. Heat 1 tbsp of cooking oil in a pressure cooker

3. Add the diced onions and tomato to the oil with 1/2 tsp of baking soda and salt as per taste

4. Close the lid and turn off the heat after 1 whistle

5. The masala would be in a puree form and ready to use

The masala could be blended up in case you need a smooth consistency. Also, since it is pressure cooked the water will be released and if need be just dry out the water to get the desired consistency. You could also add ginger, garlic, spices, etc. as per need to this.

This hack has helped me a lot. Do give it a try next time.