Basic Gravy Paste
Photography Credit – Asha Shreedharan
- ½ cup raw cashew nuts, soaked in about 1 cup of water for 1- 2 hours
- 1 medium-sized onion, coarsely chopped
- 2 cloves garlic
- 1″ pc unpeeled ginger
- 1 or more green chillies, deseeded (optional)
- 1 tsp poppy seeds (khus khus – optional)
Drain and rinse the cashew nuts. Place them in a blender and grind to a fairly smooth paste. Add a little water if needed.
Add onion, garlic, ginger, chillies and poppy seeds (if using) in a food processor or blender. Process into a coarse paste or mince them.
This can be kept ready in the freezer for quick meals. Cashew paste and the paste with all the other ingredients can also be stored separately and mixed as desired.