nut/seed
Cashew paste
Kaju Paste
5 g1 teaspoon
16 g1 tablespoon
Wet ground cashew paste density ~1.05 g/ml (~16 g per tbsp)
Instead of Cashew paste
Cashew nutUse 100% of the weight. Soak raw cashews in boiling water for 20 minutes, then blend with just enough water to form a silky, thick paste.
AlmondUse 100% of the weight. Blanch, peel skins completely, and blend with warm water until velvety; gravies will be marginally less sweet.
Single creamUse 80% of the weight. Stir in near the end of cooking over low heat; provides luxurious gloss and fat without the nut solids.
Recipes with Cashew paste
Aloo Chutneywale
Chutney-coated Potatoes
Baadam Pasanda
Lamb Fillets with Cashews & Almonds
Bharwan Guchhi
Stuffed Morels
Chooza Makhani
Tandoori Chicken in Spicy Tomato Sauce
Kakori Kebab
Minced (Ground) Lamb Skewers
Kashmiri Murg Kebab
Chicken Kebabs
Magaj Masala
Lambs' Brains
Malai Kofta
Stuffed Paneer Dumplings
Murg ke Mokul
Mildly Spiced Chicken
Murg ke Soole
Boneless Chicken on Skewers
Paneer Jaipuri
Rajasthani Curried Paneer
Paneer Pasanda
Stuffed Paneer in a Spicy Tomato Sauce
Subz ke Shami
Vegetarian Patties
Taar Qorma
Lamb with Rich Sauce
Ulte Tawe ka Paratha
Paratha Cooked on the Griddle