Cashews in everyday cooking: three easy ideas

A creamy cashew gravy base, a no-fuss kaju katli and a simple roasted-cashew pulao: three recipes that make the most of cashew pieces.

Cashews are one of the most useful ingredients you can keep in a kitchen. They thicken gravies without cream, turn into sweets with very few ingredients, and lift a plain bowl of rice into something special. Here are three simple ideas, all of which work well with broken cashews.

1. Creamy cashew gravy base

This is the trick behind the silky texture of many restaurant curries such as korma, shahi paneer and butter masala. You can make a batch and use it across several dishes.

You will need:

• 20 to 25 broken cashews (about a small handful)
• 1/2 cup hot water
• 2 tablespoons milk or more water, to blend

Method:

1. Soak the cashews in the hot water for 15 to 20 minutes until soft.
2. Drain, then blend with the milk or a few spoons of fresh water into a perfectly smooth paste.
3. Cook your onion and tomato masala as usual, then stir in the cashew paste near the end.
4. Simmer gently for 3 to 4 minutes. Do not boil hard or the gravy may split.

The paste keeps in the fridge for two to three days, or you can freeze it in an ice-cube tray and drop a cube or two into curries when needed.

2. Easy kaju katli

Kaju katli is considered a difficult sweet, but it needs only three main ingredients. The key is patience with the sugar syrup.

You will need:

• 1 cup (about 150g) cashews, ground to a fine powder
• 1/2 cup (about 100g) sugar
• 1/4 cup water
• 1 teaspoon ghee, plus a little extra for greasing
• A pinch of cardamom powder

Method:

1. Grind the cashews in short pulses, not continuously, so they stay dry and powdery instead of turning into butter. Sieve to remove coarse bits.
2. Heat the sugar and water in a pan until the sugar dissolves, then cook for a few minutes until the syrup becomes slightly sticky. Press a drop between your fingers: it should form a single thin thread when you pull them apart.
3. Reduce the heat to low, add the cashew powder, ghee and cardamom, and stir continuously for 4 to 5 minutes until the mixture leaves the sides of the pan and forms a soft dough.
4. Move to a greased plate, let it cool for a couple of minutes, then knead briefly until smooth.
5. Roll out to about 3 mm thickness between two sheets of butter paper. Cut into diamonds once cool.

If the dough is sticky, cook it for another minute. If it is dry and crumbly, add a few drops of warm ghee.

3. Roasted cashew pulao

A pulao is a good way to use cashews as a topping and an ingredient at the same time.

You will need:

• 1 cup basmati rice, washed and soaked for 20 minutes
• 2 tablespoons ghee
• A handful of broken cashews
• 1 bay leaf, 2 cloves, 1 small cinnamon stick and 2 cardamom pods
• 1 onion, thinly sliced
• Peas, carrots or beans, about 1 cup in total
• 1 3/4 cups water and salt to taste

Method:

1. Heat the ghee and fry the cashews until golden. Take them out and set aside.
2. In the same ghee, add the whole spices, then the onion, and cook until soft and lightly golden.
3. Add the vegetables and cook for two minutes, then add the drained rice and gently stir.
4. Pour in the water, add salt, cover and cook on low heat until the rice is done, about 15 minutes.
5. Rest for five minutes, fluff with a fork and fold in the fried cashews just before serving.

Why broken cashews work so well here

None of these recipes depend on the cashew looking perfect. They depend on its taste and texture, which broken cashews deliver at a friendlier price. Keep a pack in an airtight container and you will find yourself reaching for them every week.