How to make cashew paste or Kaju masala for Indian gravies and where can I find one? This is the most commonly asked question. Why buy it from the market when you can make one at home. Follow the step by step guide below, and you will have homemade Cashew paste ready in minutes.
If you have cashew paste in your refrigerator than it has endless possibilities in Indian cooking. Cashews add a velvety, rich and creamy texture when added to the gravy. Feel free to toast cashews and then grind it to paste lightly. It adds a strong nutty flavor to any dish.
2. Use it in chicken gravies for a creamy and thick texture. No one can tell the difference, and you will have a restaurant style dish on hand.
3. Use it to flavor paneer and vegetarian curries. Mix a tablespoon with onion-tomato masala and follow rest of the recipe.
4. Can also be used in Halwas and Indian desserts.
Store it in an airtight container, and it is good for 1-2 weeks. For a loner shell life, store the paste in the freezer. It stays good for 4-6 months.
- 2 cups of soaked Cashews (ideally soaked for 2 hours)
- About 3/4 cup of water to make a thick paste.
1. Drain cashews and wash under cold water for few seconds. Transfer the cashews to a food processor and grind to its powdered form. If using unsoaked cashews (right off the refrigerator) then soak them in warm water for 30- 40 minutes, before grinding.
2. Slowly add water and grind it to a fine paste. As shown below the paste will be fine but still grainy in texture.
3. Cashew paste is all ready to be used in day to day cooking.
4. It is grainy in texture. Feel free to add some more water if the paste is too thick.
5. Store it in an airtight container and use as desired.