Vadouvan Spice Blend Recipes

VADOUVAN SPICE BLEND

Vadouvan Spice Blend image

There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte and roasting it for a deep, meaty flavor.

Provided by Paul Grimes

Categories Condiment/Spread Food Processor Garlic Onion Bake Diwali Spice Gourmet

Yield Makes about 3 cups

Number Of Ingredients 15

Ingredients

2 pounds onions, cut into 1-inch pieces
1 pound shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
Equipment:
an electric coffee/spice grinder or a mortar and pestle

Steps:

Preheat oven to 350°F with rack in middle.
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.
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
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.
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.

VADOUVAN INDIAN SPICE BLEND - GOURMET

Vadouvan Indian Spice Blend - Gourmet image

Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)

Provided by KateL

Categories Onions

Time 2h

Yield 3 cups, 24 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1

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