James Peterson

Cashew Sauce

Preparation info
  • Yield: enough sauce for

    4

    servings ( 1 cup 250 milliliters )
    • Difficulty

      Easy

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

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.