James Peterson

Cashew Sauce

Preparation info

  • Difficulty

    Easy

  • Yield: enough sauce for

    4

    servings ( 1 cup 250 milliliters )

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

In southern India, cashews are ground to a paste and used to thicken sauces. Here is a typical Keralan sauce used for chicken.

Ingredients

cardamom pods, crushed, seeds reserved 6 6
minced fresh ginger 1 tsp 5 ml
minced garlic 1 tsp 5 ml
ground cumin 1 tsp 5 ml
minced onion 3 tbsp 45 ml
clarified butter 3 tbsp 45 ml
salt and pepper to taste to taste
sugar ¼ tsp 2 ml
dried fenugreek leaves (optional) 1 big pinch 1 big pinch
milk ½ cup 125 ml
cashew paste 2 tbsp 30 ml

Method

  1. Gently sauté the cardamom seeds, ginger, garlic, cumin, and onion in the butter for about 5 minutes.
  2. Season with salt and pepper, sugar, and fenugreek leaves, if using, and stir in the milk and cashew paste. Whisk until smooth.

Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.