Magaz
カレーの奥底に潜む白い真珠！宮廷料理を支える究極のコク出しシード
Description
Small flat white seeds made by drying and peeling seeds of cucurbitaceous plants like melon, watermelon, pumpkin, cucumber. A secret ingredient providing depth and thickness to Mughal curry sauces.
Classification: For Hardcore Fans,Seeds and Nuts,Rich Flavor
Shops selling Magaz
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Urad Dal
- Melon seeds(or Watermelon/Pumpkin seeds)
Instructions
- Soak Magaz in lukewarm water for tens of mins to soften.
- Put in a mixer with cashews or almonds, add a little water, make an extremely smooth 'seed paste'.
- When simmering rich, mild court-style curries like Korma or Shahi Paneer, dissolve this paste into the soup, granting exquisite richness and natural thickness to the curry.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cashews or almond powder (pasted as a sub for richness)
Pairing
Mughlai curries (Korma etc.), Indian sweets in general
Trivia
[Hardcore] 'Magaz' means 'brain' in Urdu, believed to nourish the brain when eaten. The unique 'refreshing milky richness' of cucurbitaceous seeds—unattainable with cashew paste alone—is the ultimate secret weapon determining premium restaurant tastes.
Eating tips & etiquette
[Unique Eating] Without pasting, roast the whole grains in Ghee, scattering them as garnish over Indian sweets (Halwa/Ladoo), enjoying them as a popping texture accent!
Allergen
None