Vadouvan Indian Spice Blend - Gourmet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 24
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F (176C) with rack in middle position.
  • In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
  • Repeat with shallots, then garlic.
  • In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
  • In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
  • Add ground fenugreek to onion mixture and add remaining ingredients. 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.
  • Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.
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