A classic Bengali dish featuring hard-boiled eggs in a luscious, fragrant white gravy made from yogurt, cashews, and poppy seeds. It's a royal Mughlai-influenced curry that's mildly spiced and rich in flavor.
Prep20 min
Cook30 min
Soak20 min
Servings4
Serving size: 1 serving(1 serving contains 2 eggs and approximately 1 cup of gravy.)
405cal
18gprotein
19gcarbs
Ingredients
8 pc Egg (large)
2 pc Onion (medium, roughly chopped for paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
12 pc Cashew Nuts (soaked in warm water for 20 minutes)
2 tbsp Poppy Seeds (white (khus khus), soaked in warm water for 20 minutes)
3 pc Green Chili (slit lengthwise)
1 cup Curd (full-fat, at room temperature and whisked until smooth)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Creamy, perfectly spiced Egg Rezala with fresh garlic naan. A comfort food that's also protein-packed!
This mughlai dish is perfect for lunch. With 795.52 calories and 25.880000000000003g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
4 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Green Cardamom (lightly crushed)
4 pc Clove
2 pc Dry Red Chili
1 tsp White Pepper Powder
1.25 tsp Salt (or to taste)
1 tsp Sugar
0.5 tsp Garam Masala
1 tsp Kewra Water (optional, for fragrance)
1.5 cup Water (warm)
Instructions
1
Prepare Eggs and Make the Paste
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled. Transfer to an ice bath to cool, then peel. Make a few shallow slits on each egg and set aside.
Drain the soaked cashews and poppy seeds.
In a blender, combine the chopped onion, ginger paste, garlic paste, drained cashews, and poppy seeds. Add a splash of water and grind to a very smooth, fine paste.
2
Shallow-Fry the Eggs
Heat 2 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully add the slit, boiled eggs. Sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and keep aside.
3
Cook the Gravy Base
In the same pan, add the remaining 2 tbsp of ghee.
Once hot, add the bay leaf, cinnamon stick, green cardamoms, cloves, and dry red chilies. Sauté for about 30 seconds until the spices are fragrant.
Add the ground onion-cashew paste. Cook on low-medium heat for 8-10 minutes, stirring frequently. The paste should thicken and the raw smell should disappear, but do not let it brown.
4
Incorporate the Yogurt
In a separate bowl, whisk the room-temperature curd with all-purpose flour, salt, and white pepper powder until completely smooth.
Reduce the heat of the pan to the absolute lowest setting. Add the whisked yogurt mixture to the cooked paste.
Stir continuously and vigorously for 3-4 minutes to prevent the yogurt from curdling. Continue to cook until you see specks of ghee separating from the sides of the gravy.
5
Simmer the Curry
Pour in 1.5 cups of warm water and add the sugar. Stir well to combine and bring the gravy to a gentle simmer.
Gently place the fried eggs and slit green chilies into the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the rich gravy.
6
Finish and Serve
Turn off the heat. Stir in the garam masala powder and the optional kewra water for a final touch of fragrance.
Let the curry rest, covered, for at least 5 minutes to allow the flavors to meld.
Serve hot with naan, paratha, or a fragrant pulao.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
