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Old 11-16-2008, 07:27 PM   #1
Join Date: Jul 2008
Location: Newfoundland, Canada
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Almond and cashew paste???

I have attempted butter chicken many times but it is never the same as at an Indian Resturant, not that I am surprised, I don't expect it to be the same. But, I have never used almond or cashew butter or paste in any of the recipes i have tried. Anyone have any advice or info they would like to share???

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Old 11-17-2008, 04:15 PM   #2
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i haven't a clue. someone will come along and be able to help you.
"life isn't about how to survive the storm but how to dance in the rain"
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Old 11-17-2008, 05:27 PM   #3
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Yes I use almond and cashew paste (more like fine powder) in some of the dishes I make. I am not sure what tips you are looking for specifically. I just powder cashews or blanched almonds and add them after I have sauteed the onions, tomatoes, spices etc and then add the cream. The nuts add body and a certain amount of richness to the sauce.
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