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Recipes
Vadouvan Spice Mixture
Vadouvan Spice Mixture
Vadouvan Spice Mixture
photo credit: Ev Thomas
A mixture of spices with oil and fried onions" used for adding a smoky flavor to vegetables, meats and fish.
Recipe By:
Chef Inaki Aizpitarte - Le Chateaubriand
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Indian Recipes
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Ingredients
2
lb
onions, cut into 1-inch pieces
1
lb
shallots, halved
12
garlic
cloves, peeled
1/4
cup
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 (black) mustard seeds
3/4
teaspoon
turmeric
1/2
teaspoon
grated nutmeg
1/2
teaspoon
hot red-pepper flakes
1/4
teaspoon
ground cloves
Instructions
Preheat oven to 350ºF with rack placed in the center of the oven.
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 Tbsp salt, and 1 tsp 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.
How To Store
Keep vadouvan in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
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