Vadouvan Spice Blend
A sophisticated French-influenced Indian spice blend featuring caramelized onions, shallots, and aromatic spices including fenugreek, curry leaves, cumin, and cardamom. This complex mixture creates a rich, deeply flavored seasoning that can be used in various dishes.
Ingredients
- •2 pounds onions, cut into 1-inch pieces
- •1 pound shallots, halved
- •12 cloves garlic cloves, peeled
- •¼ cup vegetable oil
- •1 teaspoon fenugreek seeds
- •1 tablespoon thinly sliced fresh curry leaves
- •1 tablespoon ground cumin
- •1 teaspoon ground cardamom
- •1 teaspoon brown mustard seeds
- •¾ teaspoon turmeric
- •½ teaspoon grated nutmeg
- •½ teaspoon hot red-pepper flakes
- •¼ teaspoon ground cloves
- •1 piece spice grinder or mortar and pestle
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
15 min
- 3.
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
30 min
- 4.
Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
10 min
- 5.
Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
75 min
