Vadouvan curry spice blend

Ingredients

• •2 pound 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
• •1 tablespoon salt
• •1 teaspoon black pepper

Steps

1. 1Preheat oven to 350°F with rack in middle.
2. 2Pulse 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.
3. 3Heat 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
4. 4Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, and stir until combined.
5. 5Transfer 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.