Vadouvan

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Vadouvan

Yield: 2 cups

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Ingredients

• 2 lb yellow onions, roughly chopped
• 1 lb shallots, roughly chopped
• 1 bulb of garlic
• ⅓ cup neutral oil
• 1 tablespoon mustard seed
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon curry leaf, dried and crumbled
• 1 teaspoon black pepper
• 1 teaspoon fenugreek
• 1 teaspoon cardamom
• 1 teaspoon turmeric
• ¼ teaspoon Kashmiri chili powder
• ¼ teaspoon clove
• ¼ teaspoon cinnamon
• 2 teaspoons salt
• *all spices, aside from the mustard seed and curry leaf, are ground

Instructions

1. Preheat the oven to 325°F with the fan on.
2. In a food processor, pulse the onions, shallots, and garlic in batches until finely chopped. Be careful not to make a puree.
3. Heat a wide saute pan over medium heat. Add the oil, mustard seeds, onions, and shallots. Cook for 20 minutes, or until golden brown.
4. Add the garlic to the pan and cook for another 2 minutes. Remove the pan from the heat and stir in the remaining ingredients.
5. On a parchment-lined baking sheet, spread the mixture in a thin layer. Bake for 30 minutes. Halfway through, stir the mixture with a fork, breaking up any large chunks.
6. Reduce the heat to 250°F, leaving the fan on. Continue cooking and stirring every 15 minutes for another hour, or until the mixture is completely dry.
7. Once cooled, you can leave the mixture course, or blitz it into a finer powder. Both are delicious.
8. Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 3 months.