Rampuri Taar Korma is a royal, slow-cooked mutton curry from the historic kitchens of Rampur, Uttar Pradesh — celebrated for its silky texture, gentle spice, and aromatic depth. Unlike Awadhi or Lucknowi kormas that use almonds or cashews for richness or cream, this authentic **Rampuri Korma **relies on roasted makhana, coconut, and melon seeds to create a velvety, nutty gravy balanced with delicate spices. A touch of kewra water, added early to the hot oil,...
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Heat oil and ghee in a large heavy-bottomed pot over medium-high heat.
Add cardamoms, cloves, and bay leaves; sauté until fragrant.
Add sliced onions and fry until golden brown.
Add makhana to the onions and roast for 2-3 minutes.
Remove them from the pan and blend with desiccated coconut, melon seeds, and ½–¾ cup water to make a smooth paste. Set aside.
In the same pot with the remaining oil, add ¼ tsp kewra water and let it sizzle briefly.
Add mutton pieces and sear until their colour changes.
Stir in ginger-garlic paste and sauté for 2–3 minutes.
Add chopped or ground onion and mix until well combined.
Add turmeric, red chilli powder, coriander powder, and yogurt and mix well to coat the mutton evenly.
Add the korma masala, and cook until the oil begins to separate from the gravy.
Add salt and water, mix well, cover, and cook on low heat until the mutton turns soft and tender.
Stir in the prepared makhana-coconut paste, garam masala powder, and the remaining kewra water.
Cover and simmer for another 10-15 minutes for the flavours to meld beautifully.
Transfer to a serving bowl, garnish with fresh coriander and serve hot with roti, naan, or steamed rice.
The hallmark of Taar Korma is its silky 'taar' (thread-like consistency of oil separating from gravy). Cook slowly to achieve this effect.
For an extra aroma, you can add a few drops of rose water along with kewra.
What is Rampuri Taar Korma?
Rampuri Taar Korma is a traditional slow-cooked mutton curry from Rampur, Uttar Pradesh. It’s known for its silky, rich gravy made with makhana, coconut, melon seeds, and aromatic spices. The term 'taar' refers to the fine threads of oil that appear on top of the curry when it’s perfectly cooked.
What makes Rampuri Korma different from other kormas?
Unlike Mughlai or Hyderabadi korma, the Rampuri version is more subtle and refined. It doesn’t rely on heavy cream or nuts alone — instead, it uses roasted makhana, charmagaz (melon seeds), and coconut for its signature velvety texture. The flavours are delicate, aromatic, and beautifully balanced.
Why is it called 'Taar' Korma?
In Rampuri cuisine, 'taar' means 'thread.' When the curry is slow-cooked long enough, the oil naturally separates from the masala, forming fine threads or streaks on top of the gravy. This taar is a symbol of mastery — it shows that the korma has been cooked with patience and precision.
Can I make Rampuri Taar Korma without makhana?
Yes, you can substitute makhana with soaked cashews or almonds for a similar creamy texture. However, makhana gives the dish a lighter, uniquely Rampuri richness that’s hard to replicate fully.
What can I serve with Rampuri Taar Korma?
It pairs beautifully with soft naan, sheermal, tandoori roti, or steamed basmati rice. For a royal meal, serve it with saffron rice, cucumber raita, and sliced onions on the side.
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