Vadouvan Spice Blend

Ingredients for Vadouvan Spice Blend

• 900g onions, cut into 1-inch pieces

• 450g shallots, halved

• 12 garlic cloves, peeled

• 60ml vegetable oil

• 1 teaspoon fenugreek seeds

• 1 tablespoon thinly sliced fresh curry leaves (optional)

• 1 tablespoon ground cumin

• 1 teaspoon ground cardamom

• 1 teaspoon brown mustard seeds

• 3/4 teaspoons turmeric

• 1/2 teaspoons grated nutmeg

• 1/2 teaspoons hot red-pepper flakes

• 1/4 teaspoons ground cloves

• an electric coffee/spice grinder or a mortar and pestle

How to make Vadouvan Spice Blend

Preheat oven to 177°C with rack in middle.

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.

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

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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.