Almonds

These nuts are often soaked and pulped, then used for making rich sauces, especially kormas and pasandas. They grow in abundance in Kashmir in the north, where a superb chutney is made from ground blanched almonds and spices. Flaked (sliced) almonds are often toasted and used as an attractive garnish, especially for pilaus, and add a contrasting crunchy texture to the finished dish.