How to make Cashew Paste

How to make Cashew PasteHow 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 a gravy. Feel free to lightly toast cashews and then grind it to paste. It adds a strong nutty flavor to any dish.

cashews

1. It’s a great substitute for NO ONION NO GARLIC FOOD. Just mix a tablespoon with tomato paste and there you have your thick and creamy gravy.

2. Use it in chicken gravies for a rich 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 a an airtight container and it is good for 1-2 weeks and if stored in the freezer it is good for 4-6 months.

How to make Cashew Paste

INGREDIENTS-

2 cups of Cashews at room temperature.

About 3/4 cup of water to make a thick paste.

METHOD

1. In a food processor add cashews and grind it to its powdered form. If using cashews right off the refrigerator than before grinding soak them in warm water for 30- 40 minutes.

How to make Cashew Paste

2. Slowly add water and grind it to a fine paste. As shown below the paste will be fine but still grainy in texture.

How to make Cashew Paste

3. Cashew paste is all ready to be used in day to day cooking.

How to make Cashew Paste

4. It is grainy in texture. Feel free to add some more water if the paste is too thick.

How to make Cashew Paste

5. Store it in an airtight container and use as desired.

How to make Cashew Paste

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8 Responses

  1. Anitha says:

    I am making cashew paste as you described. But my curry curdle on adding cashew paste. Pls help

    • Ruchi says:

      Anitha,
      Was the cashew paste smooth and creamy? If it was grainy then it will make the curry grainy in texture. Did you add yogurt/curd to the gravy because that could the possible reason why your curry curdled?
      The only option left is to cool the curry – take a hand blender and blend the curry until smooth or transfer the content to a blender and blend until smooth.

  2. Alex says:

    Hi there,
    Can I make Cashew paste with coconut vinegar as I’ve been told it acts as a preservative, and lasts longer??.

    Thanks

    Alex.

  3. Amita says:

    Hey Ruchi, thanks for sharing this. Can we use salted cashews for this paste instead.

  4. Nupur says:

    Hey Ruchi..how long can we store this paste? & is there any specific method for storage??

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