Vadouvan Indian Spice Blend - Gourmet

Step 1

Preheat oven to 350F (176C) with rack in middle position.

Step 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.

Step 3

Repeat with shallots, then garlic.

Step 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.

Step 5

In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.

Step 6

Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.

Step 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.

Step 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.