1 cup --Cashew nuts
1 cup --Almonds with Skin
1.5 cup --Ground nuts
½ cup --Pistachios
Dry roast all dry nuts individually or almonds, ground nuts, cashews and pistachio in that order so that nuts are not over burnt, in a heated skillet over medium heat until the nuts emit a toasty aroma.
Let cool. Grind to a powder in a spice mill or blender.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
This is my secret ingredient (not a secret anymore!) in kormas, gravy items, rice’s and sometimes sweets. It binds the base together and gives the base a thick, rich and creamy taste. I always make a jar full and save it in an air tight jar for everyday use.