Vadouvan Indian Spice Blend - Gourmet Recipe

Name: Vadouvan Indian Spice Blend - Gourmet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs onions, cut into 1-inch pieces; 1 lb shallot, halved; 12 garlic cloves, peeled; 1/4 cup vegetable oil; 1 teaspoon fenugreek seeds; 1 tablespoon fresh curry leaf, thinly sliced (optional); 1 tablespoon ground cumin; 1 teaspoon ground cardamom; 1 teaspoon brown mustard seeds; 3/4 teaspoon turmeric; 1/2 teaspoon nutmeg, freshly grated; 1/2 teaspoon hot red chili pepper flakes; 1/4 teaspoon ground cloves; 1 tablespoon salt; 1 teaspoon fresh ground pepper

Servings: persons

2 lbs onions, cut into 1-inch pieces
1 lb shallot, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon fresh curry leaf, thinly sliced (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon hot red chili pepper flakes
1/4 teaspoon ground cloves
1 tablespoon salt
1 teaspoon fresh ground pepper

1
Preheat oven to 350F (176C) with rack in middle position.
2
In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
3
Repeat with shallots, then garlic.
4
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.
5
In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
6
Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.
7
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.
8
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.

689

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 lbs onions, cut into 1-inch pieces, 1 lb shallot, halved, 12 garlic cloves, peeled, 1/4 cup vegetable oil, and more.

Yes, Vadouvan Indian Spice Blend - Gourmet falls under the Soups & Stews 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.

That's it — enjoy your meal!

Vadouvan Indian Spice Blend - Gourmet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions