Folks,

I have made what seems like an enormous batch of boiled cashew paste for a recipe I am making at the weekend (paneer butter masala), but having just checked the recipe, I only need a tablespoon, leaving me with approx 2 cups spare! I rarely use this in my cooking and wondered if there is any reason why I shouldn't freeze the paste? The ingredients are cashew nuts, a few blades of mace, a green cardomum and water.

Any advice?

Thanks

James.

Yes, freeze it in an ice tray, then you have cubes to use as you need. I haven't done it before, but don't see why this shouldn't work!

Send me some......i need it for Butter Chicken. :D

Thanks Mamta!

Rajneesh - its in the post!!