Rampuri Taar Korma | Mughlai Mutton Korma
Rampuri Taar Korma is a rich and aromatic Mughlai mutton curry known for its silky texture and deep flavors, originating from the royal kitchens of Rampur. Slow cooked with a blend of spices, yogurt, and saffron, this dish embodies the essence of Mughlai cuisine.
Ingredients
- Ghee (घी) – 250 gms/ 1 cup
- Onion, sliced (प्याज़) – 1½ cups
- Cardamom (इलाइची) – 5-6 nos
- Cloves (लौंग) – 5-6 nos
- Bay leaf (तेज पत्ता) – 2 nos
- Fox nuts (मखाना) – ½ cup
- Desiccated coconut (सूखा नारियल बुरादा) – ¼ cup
- Melon seeds, powdered (मगज़ पाउडर) – ¼ cup
- Milk (दूध) – ½ cup
- Kewra water (केवड़ा जल) – a dash
- Mutton Nalli, boti, chop (मटन) – 1 kg
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp
- Fresh Onion paste (पीसा हुआ प्याज़) – ⅓ cup
- Hamdard Khaalis Turmeric (हल्दी) – ½ tsp
- Hamdard Khaalis Red chili powder (लाल मिर्च) – 1½ tsp
- Hamdard Khaalis Coriander powder (धनिया पाउडर) – 1½ tbsp
- Curd (दही) – 1 cup
- Hamdard Khaalis Korma Masala (कोरमा मसाला) – 2 tbsp
- Salt (नमक) – to taste
- Water (पानी) – 4 cups
- Hamdard Khaalis Zafrani Garam Masala (गरम मसाला) – ½ tsp
Instructions
- In a kadhai, sauté sliced onions, green cardamom, bay leaf and foxnuts when onions are taking light golden colour and remove it all when onions takes a bright gold color . Cool these off and then grind with sesame powder, coconut powder and milk.
- In the same kadhai add some oil with kewra and when it is hot add mutton, ginger garlic paste, onion paste, Haldi, red chilli powder, coriander powder, curd, cook it till fragrant and then add “Hamdard Khaalis Korma Masala which has many rich spice blends.
- When oil starts seeping on top add water along with salt and cover it with a lid and let it cook on a slow heat till fully done. When it is fully done add your blended paste with “Hamdard Zafrani garam masala”, kewra and let it cook again with a lid on for 5 more minutes. Take the lid off and serve and savour while hot.
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