This paste is traditionally used to thicken and sweeten Indian curries. I originally made it to use in my Bombay Pantry Chicken Curry “clone”, but it could be used in any curry you wish, whether tomato-based or cream-based.
Just chop 1 medium-sized onion into large chunks and drop them into a pot of boiling water, along with 150g raw cashew nuts. (Don’t use the KP, roasted variety!) Cover and boil for 20 minutes. Drain the cashew nuts and onion and run under cold water until completely cooled. Then liquidise with 150ml of fresh water until you have a smooth paste. Add a little extra water if you need.