Royal Paneer

That Cooking Thing

Using cashew nuts as a thickener is something that I have been hearing about for several years now but never actually tried for myself… until this recipe. They are somewhat of a miracle ingredient in this regard, as they provide not only their thickening properties but also their flavour – and their fat content. The flavour helps to meld the other ingredients together whilst mellowing out anything that would be too strong, and the fats and cashew oils help give the sauce a smooth consistency.

This thickening quality isn’t only a property of cashews. My mother makes a delicious cauliflower and almond soup which uses ground almonds to achieve its velvety texture; I have used peanut butter to make sauces which thicken considerably upon cooking; and walnuts are often used in gravies to give them extra texture. Any raw nut butter will work for thickening sauces as the thickening agent…

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