In culinary circles Stateside, the Indian spice blend Vadouvan is suddenly trendy. And though it can be produced in dry powder form, the original is a fresh paste/condiment. I had not had the latter before myself, but my good and enterprising friend Victor made a batch this week and gifted me a sample which I have here on my desk and which I'm almost ashamed to admit might never make it into food if I don't stop nibbling at it, which I can't help but do because it's THAT good. This is the savoury fanatic's version of candy.
Here's his recipe which originally appeared in Gourmet Magazine.
2 lbs onions, cut into 1 inch pieces
1 lb shallots, halved
12 garlic cloves, peeled
1/4 c vegetable oil
1 tsp fenugreek seeds
1 tblsp thinly sliced fresh curry leaves (optional)
1 tblsp ground cumin
1 tsp ground cardamom
1 tsp brown mustard seeds
3/4 tsp turmeric
1/2 tsp grated nutmeg
1/2 tsp hot red pepper flakes
1/4 tsp ground cloves
Preheat oven to 350F with rack in middle.
Pulse onions in 3 batches in a food processor until very coarsely chopped, transferring to a bowl. Repeat with shallots and garlic.
Heat oil in a deep 12 inch heavy nonstick skillet over high heat until it shimmers, then saute the above (stirring often) until golden and browned in spots, 25 to 30 minutes.
Grind fenugreek seeds and add to onion mixture along with remaining ingredients. The recipe also calls at this point for the addition of 1 tblsp of salt but Vic noted that was way too much and 1 tsp is all that's needed.
Transfer to a parchment paper lined large 4 sided sheet pan and spread as thinly as possible and bake, stirring occasionally, until well browned and barely moist, about 1 to 1 1/4 hours.
Keeps in the fridge about a month (cool before covering) or in the freezer for six months. Jenise's note: freezing would definitely be the way to go here, freezing the seasoning in 1/2 thick squarish patties in sandwich sized ziplocs. When needed, just break off a wad and return the rest to the freezer.