There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for a deep, meaty flavor.
Make one big batch and keep it in the freezer for weeks—we're sure you'll be tossing it into all kinds of dishes.
Recipe information
Total Time
3 hrs
Yield
Makes about 3 cups
Ingredients
2
1
12
1
1
1
1
1
1
3
1
1
1
Equipment:
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 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.
Step 3
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
Step 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.
Step 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.