J. Inder Singh Kalra

Cashewnut Paste

Preparation info
  • Yield: approx

    250 g

    • Difficulty

      Easy

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Ingredients

  • 160 g/1 cup Cashewnuts (broken)

Method

Preparation

THE CASHEWNUTS: Soak in water for 30 minutes and drain.

THE PASTE: Put the drained cashewnuts in a blender, add 100ml/7 Tbs of water and make a fine paste. Remove and refrigerate. Shelf life: 24 hours in the refrigerator.