Chef Mohsin Qureshi Brings Back The Lost Nalli Shahi Qorma, A Nawabi Treasure From Lucknow; Recipe Inside

In an age where viral food trends come and go in a blink, there’s something undeniably magical about a dish from the royal courts, passed down through generations. And at the heart of this revival is Chef Mohsin Qureshi, a name synonymous with India’s culinary renaissance. Specialising in Awadhi cuisine, Chef Mohsin has made it his mission to bring these royal dishes back to life. His social media is a treasure trove of culinary gems, and this time, he has revealed the recipe of Nalli Shahi Qorma, an Awadhi recipe once reserved for the nawabs of Lucknow.

Chef Mohsin Qureshi’s Lost Recipe Of Nalli Shahi Qorma

 

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With a flair for storytelling, Chef Mohsin has taken to social media to breathe life into forgotten flavours. With each recipe he posts, he opens a portal to dishes most of us have never tasted or even heard of – like the Nalli Shahi Qorma. This decadent dish, once a favourite of the nawabs of Lucknow, is now a rare find, even in Lucknow. Traditionally paired with bakarkhani, a spiced, flaky flatbread, every bite of this rich qorma was meant to melt in the mouth, bursting with aromatic flavours.

Also Read: Chef Saransh Goila Recreates Sanjeev Kapoor’s 1st Recipe On The Iconic Khana Khazana; Recipe Inside

Try This Nawabi Treasure At Home

Here’s a peek into the extraordinary recipe:

Ingredients:

• 200 g desi ghee
• 250 g sliced onions
• 1 kg mutton shank (nalli)
• 4 tbsp garlic paste
• Salt to taste
• Nutmeg (a small pinch)
• 10 slit green chillies
• Water (as required)
• 50 g curd
• Cashew paste
• Coconut paste
• Poppy seed paste

Spice Potli (Tied in a muslin cloth):

• 2 pieces of mace
• 3 star anise
• 10 green cardamoms
• 3 black peppercorns
• 2 sticks of cinnamon

Tadka (Tempering):

• 50 g desi ghee
• 2 tbsp cumin seeds
• 6 dried red chillies
• 6 chopped almonds
• 20 g cashews
• 10 g makhana (foxnuts)
• 4 slit green chillies

Method:

1. Begin by heating the desi ghee in a pan. Once hot, add the sliced onions and let them sauté till golden brown and aromatic.
2. Add the mutton shanks, garlic paste, and salt. Let the meat sear in the ghee and onion mixture.
3. Prepare the spice potli by tying all the whole spices in a muslin cloth and drop it into the pan. This unique method allows the dish to absorb the essence of the spices.
4. Grate a hint of nutmeg and throw in the slit green chillies. Add some water, cover the pan, and let it cook on dum (slow heat) until the meat becomes fall-off-the-bone tender.
5. Once the meat is perfectly cooked, remove the spice potli and stir in the curd, cashew paste, coconut paste, and poppy seed paste. Cook this gently on a low flame to create a luscious, creamy qorma.
6. In a separate pan, heat desi ghee and add cumin seeds, red chillies, chopped almonds, cashews, and makhana. Finish with green chillies. Let this crackle and toast gently before pouring it over the finished qorma.

Chef Mohsin explains that the spice potli is the secret to achieving the dish’s signature golden hue and complex depth of flavour. This recipe is your gateway to the glorious kitchens of Awadh.

Cover Image Courtesy: Chef Mohsin Qureshi/Instagram