Emprimir
Correo Electrónico
Add a photoVADOUVAN (INDIAN SPICE BLEND)
MAKES ABOUT 3 CUPS
ACTIVE TIME:45 MIN START TO FINISH:3 HR
SEPTEMBER 2008
There are many versions of vadouvan, 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 an exotic meatiness. 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.
Raciónes: 1
| Tags: |
Ingredientes
- 2 lb onions, cut into 1-inch pieces
- 1 lb 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
Direcciones
- EQUIPMENT: an electric coffee/spice grinder or a mortar and pestle
- Preheat oven to 350ºF 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 Tbsp salt, and 1 tsp 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.
- COOKSâ NOTES:
- Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
- Weâve also got a web-exclusive recipe using the leftover vandouvan.
- RECIPE BY PAUL GRIMES
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1327g | |
| Calories 1246 | |
| Calories from Fat 544 | 44% |
| Total Fat 61.92g | 77% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 2976mg | 85% |
| Total Carbs 166.07g | 44% |
| Dietary Fiber 19.7g | 66% |
| Sugars 35.53g | 24% |
| Protein 24.87g | 40% |
%0D%0AMAKES%20ABOUT%203%20CUPS%0D%0AACTIVE%20TIME:45%20MIN%20START%20TO%20FINISH:3%20HR%0D%0ASEPTEMBER%202008%0D%0AThere%20are%20many%20versions%20of%20vadouvan,%20but%20we%20like%20the%20one%20that%20Grimes%20came%20up%20with,%20starting%20with%20a%20formula%20by%20chef%20Inaki%20Aizpitarte,%20of%20Le%20Chateaubriand,%20and%20roasting%20it%20for%20an%20exotic%20meatiness.%20Make%20one%20big%20batch%20and%20keep%20it%20in%20the%20freezer%20for%20weeks%E2%80%94we%E2%80%99re%20sure%20you%E2%80%99ll%20be%20tossing%20it%20into%20all%20kinds%20of%20dishes.%0D%0A%0D%0A%0D%0A){kind=link}