A little tip which works for me if like me you love cooking Indian food.
I’ve always found that one of the most critical and time consuming part of most Indian dishes is the cooking of the onions.
What I do is cook a load (and I mean a load 😊) of onions in one go in a very large kadai to the point where they are almost but not quite at that golden brown point. I then let them cool and split into portions of 1-2 onions. I actually vacuum seal although a normal freezer bag will do and then I freeze them. When I need them I just drop them into the pan straight from the freezer and voila. Works a treat.