"Wazza" > wrote in
:
> "mroo philpott-smythe" > wrote in message
> ...

>> If you cannot find
>> "black cumin," ask for kalonji, kalanji, or kala jira, which is also
>> known as "wild onion seed" in some parts of the world.

> black cumin is kala jeera, also known as Royal cumin or shah jeera. It
> is not nigella (kalonji) and wild black onion seed is a complete
> misnomer.

Nigella is often sold in the U.S. as "wild onion seed" - at least that's
how I purchase it. I know it's the same thing I grew up cooking with,
because (obviously) I've tasted it.

However, I did not know that black cumin was a different beast. Where do
you buy it? I've been using kalanji in place of kala jira for years.

>> Also, what is a Mughal garam masala? Could anyone please post a
>> recipe? I have never heard of "Mughal garam masala" before.

> This usually contains green cardomom, cinnamon, mace, black pepper and
> a few cloves.

Proportions? Thanks for the info, by the bye.

> As the recipe already contains some of these, I don't
> know why more is needed, unless its an example of the modern fad of
> adding gm to all dishes just before serving.

I wondered about that. It sounds as if the dish would be overspiced and
out of balance.

> The use of American
> measures and paprika tends to suggest it is an adaption, at best, of
> an original Moghul dish from NW India.

> Also, the spices used are not unique to any region, especially not the
> north, being a mix of what I would expect in a 'normal' gm. For a
> Northern flavour, I would expect black cumin, black cardamom and
> cassia in there somewhere.

Cassia, not cinnamon? I've been using cassia up to now, but recently
bought some excellent high quality cinnamon and was going to make a
little garam masala using that.

Your recommendation?

> I would agree about the sour cream, obviously a western
> interpretation. I think the paprika, if used, should not be added
> until after the yoghurt, its only for colour.

But one can buy a less-hot mirch powder to use, no? I really do not like
the way paprika's flavour clashes with the spices used in this dish.

> This recipe is not a
> million miles away from Rogan Josh (which is also a korma),

That's exactly what I was thinking. Rogan Josh is more likely to have
that rich red layer of oil, as well.

> except for
> other spices. . Don't forget to seal the lid well, to reduce loss of
> water, and keep the temperature of the oven to medium, not hot.

Thanks for the info.

sq