Cashew Nut Paste
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Secret Weapon of Court Cuisine! White magic that turns curry into luxury velvet
Description
Cashews soaked in water and pulverized smoothly in a mixer. In North India's Mughal court cuisine, grants heavier richness and natural thickness to curries than heavy cream.
Classification: For Adults,Paste,Deep Richness
Shops selling Cashew Nut Paste
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cashew nuts
- Water
Instructions
- Soak raw cashews (unsalted/unroasted) in lukewarm water for 30-
- mins to soften.
- Put in mixer, add a little water, make smooth paste until grittiness completely vanishes.
- Dissolve by the tbsp mid-simmering in premium curries like Korma (white curry) or Shahi Paneer, adding exquisite milky richness to sauce.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Almond paste or peanut paste (flavor changes but as nut richness sub)
Pairing
Chicken Korma, Shahi Paneer, Nawabi Curry
Trivia
[Hardcore] No exaggeration to say it's 100% in Indian dishes named 'Shahi (royal)'. A cheat ingredient. Providing overwhelming creaminess without dairy, it's highly prized in modern vegan circles as 'magic cream'.
Eating tips & etiquette
[Unique Usage] As a rescue measure for overly spicy curry, mix in 1 tbsp of this paste, instantly rounding off sharp spice edges and flavor-changing to mild!
Allergen
Tree nuts