Vadouvan Indian Spice Blend - Gourmet - cooking recipe

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

Preparation

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.