Name: Vadouvan Spice Blend
Cook time: 45 min
Total time: 3 hrs
Yield: Makes about 3 cups
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; an electric coffee/spice grinder or a mortar and pestle

There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for a deep, meaty flavor.

Make one big batch and keep it in the freezer for weeks—we're sure you'll be tossing it into all kinds of dishes.

Cooks' note:

Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months. This recipe's headnote has been updated as a part of our archive repair project.

Recipe notes

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Recipe notes

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