Cashew nut or roasted peanut

Use the same weight. Whole or slivered almonds give crunch; for a paste, blanch and grind them. They are firmer and less sweet, so the dish tastes a little less rich and more neutral.

Use the same weight, roasted and rubbed free of skins if raw. The flavour is stronger and more savoury, so keep it for robust curries or chutneys rather than delicate kormas.

Use the same weight, chopped or ground as the recipe needs. Texture is close, but the flavour will be mixed rather than purely cashew-sweet or peanut-roasty.