Rampuri Taar Korma (Mutton 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.

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.

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.

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.

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.