Vadouvan Indian Spice Blend Recipe

Name: Vadouvan Indian Spice Blend
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds onions, cut into 1-inch pieces; 1 pound 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 mustard seeds; 3/4 teaspoon turmeric; 1/2 teaspoon grated nutmeg; 1/2 teaspoon hot red-pepper flakes; 1/4 teaspoon ground cloves; an electric coffee/spice grinder or a mortar and pestle

Servings: persons

2 pounds onions, cut into 1-inch pieces
1 pound 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 mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
an electric coffee/spice grinder or a mortar and pestle

1
Preheat oven to 350u00b0F with rack in middle.
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.
3
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then saute onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
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.
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.

688

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds onions, cut into 1-inch pieces, 1 pound shallots, halved, 12 garlic cloves, peeled, 1/4 cup vegetable oil, and more.

Yes, Vadouvan Indian Spice Blend falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vadouvan Indian Spice Blend

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