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Cashew Sauce
Preparation info
- Yield: enough sauce for
4
servings ( 1 cup 250 milliliters ) - Difficulty
Easy
Appears in
Published 1991
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 |
Method
- Gently sauté the cardamom seeds, ginger, garlic, cumin, and onion in the butter for about 5 minutes.
- Season with salt and pepper, sugar, and fenugreek leaves, if using, and stir in the milk and cashew paste. Whisk until smooth.
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