Vadouvan Indian Spice Blend - Gourmet

• 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

1. Preheat oven to 350F (176C) with rack in middle position.
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.
3. Repeat with shallots, then garlic.
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.
5. In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
6. Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.
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.
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.

onions, shallot, garlic, vegetable oil, fenugreek seeds, curry leaf, ground cumin, ground cardamom, brown mustard seeds, turmeric, nutmeg, hot red chili pepper, ground cloves, salt, fresh ground pepper

Taken from www.food.com/recipe/vadouvan-indian-spice-blend-gourmet-486208 (may not work)