Indian cooking
Indian cooking / Spice mixtures / Pisa Kaju
Pisa Kaju (Cashew Nut Paste)

Pisa Kaju

Cashew Nut Paste
VegetarianOrigin Pan-IndiaPrep 15 minutes, plus soaking timeMakes about 250g / 9oz

A velvety, rich nut paste used in North Indian cooking to thicken gravies and introduce a subtle, creamy sweetness.

Cashew paste blend

140 gSoaked, broken down, and blended (steps 1 to 3)
01
Cashew nut · Kaju
140 g
nut/seed
Leave whole ready for soaking.

Method

  1. Submerge the cashew paste blend (140 g cashew nut) in a bowl of fresh water and let soak for 30 minutes.
  2. Drain the nuts thoroughly and crumble or split them into smaller chunks.
  3. Transfer the drained nuts to a blender jug with 2 tsp water and run until completely smooth and thick.
  4. Scoop the paste into an airtight container and keep chilled in the refrigerator for up to 24 hours.

Don't have something?

Cashew nut
  • Almond

    Use 100% of the weight. Soak in boiling water and slip off skins before frying or grinding; gives a lighter, slightly less sweet richness to curries.

  • Poppy seed

    Use 60% of the weight for gravies. Soak in warm water and grind into a fine paste to thicken royal kormas without adding heavy oiliness.

  • Shelled peanut

    Use 100% of the weight. Roast, skin, and grind; creates a thicker, earthier texture typical of Maharashtrian and western Indian curries.