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


Nigella is the seed from a flowering plant called 'love-in-a-mist'. It is
called wild black onion seed because it looks similar to it, but not
botanically or presumably taste. Buy black cumin from an Indian/Pakistani
grocers, it is often called kala jeera or shah jeera. It has a slight
medicinal note, and is to ordinary cumin as black cardamom is to green
cardamom in flavour. It is shorter and thinner than cumin seed, much more
expensive than cumin as it not cultivated, but collected from the wild. I
think the botanical name is Bunium Persicum, suggesting it originated in
Persia (Iran).
>
> >> 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.

4 parts green cardamom
1 part cinnamon
1 part black pepper
1 part cloves
1/4 part nutmeg

I would use cassia in place of cinnamon and mace for nutmeg.
The original recipe called for roasting the spices, I would not.
>
> > 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 find cassia has a darker savory note, which goes with other spices well. I
also grind my own spics, and find that cinnamon can produce sharp shards
when ground. I do not grind my spices too finely, to reduce the possibility
of burning when fried in oil.
>
> > 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.

Ideally, I would agree. As this dish (should) have originated in NW India or
even Pakistan, the use of Kashmiri chillies is likely, which are much
milder.
>
> > 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.

you are most welcome
>
> sq