Vadouvan

This is a fantastic project if you’re feeling ambitious. We usually buy ours from Villa Jerada, our favorite Seattle-based spice purveyor. This recipe takes patience, but it will make your kitchen smell incredible. 

Makes 2 cups

INGREDIENTS

2 pounds yellow onions, roughly chopped

1 pound shallots, roughly chopped

1 whole garlic bulb, peeled and separated

⅓ cup neutral oil

1 tablespoon whole mustard seed (see note)

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

METHOD

Preheat the oven to 325°F with the fan on.

Blitz the alliums. In a food processor, pulse the onions, shallots, and garlic in separate batches until finely chopped. Be careful not to make a puree.

Saute the onions and shallots. Heat a wide saute pan over medium heat. Add the oil, mustard seeds, onions, and shallots. Cook for 20 minutes, or until golden brown.

Add the garlic and spices. Add the garlic to the pan and cook for another 2 minutes. Remove the pan from the heat and stir in the remaining ingredients. 

Bake. On a parchment-lined sheet pan, spread the mixture in a thin layer. Bake for 30 minutes. Halfway through, stir the mixture with a fork, breaking up any large chunks. 

Dry. 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.