Cashews

काजू / kaju · hạt điều · cashew

Flavor and role: Mild, sweet nuts that turn creamy when soaked and blended. They add richness to Indian and Southeast Asian dishes.
Typical dishes and uses: Cashew chicken stir-fry, Indian korma and butter chicken sauce (ground), biryani topping, vegan cream
Substitutes: Replace 1:1 with blanched almonds, or for sauces with a little heavy cream.
Storage: Keep sealed 6 months refrigerated, 1 year frozen.
Main countries: India · Vietnam · CI
Used in this book: Curry Laksa Malai Kofta (Paneer and Potato Dumplings in Creamy Tomato Gravy)Tandoor-Style Murgh Makhani Charcoal-Skewered Chicken Tikka Masala Restaurant-Style Egg Masala with Cashew Tomato Gravy Coconut Hopper Sundae Bowls with Palm-Sugar Caramel Shahi Saffron Pistachio Kheer Prawn-Head Stock Curry Laksa Shahi Malai Kofta in Saffron-Cashew Gravy Malai Kofta Sliders with Makhani Mayo and Pickled Onions Pandan Brown Butter Martabak Mysore Masala Dosa Seared Paneer Palak with Garlic Tadka Halwai-Style Punjabi Samosas with Two Chutneys Brown-Butter Vanilla Bean Thiakry with Toasted Coconut

Updated 2026-10-10