A creamy and fragrant Bengali white curry made with soft tofu instead of meat. This royal Mughlai-inspired dish gets its richness from yogurt, cashews, and poppy seeds, finished with a hint of rose water.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
360cal
16gprotein
17gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed and cut into 1-inch cubes)
1 cup Curd (Full-fat, whisked, at room temperature)
1 large Onion (Made into a smooth paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
0.25 cup Cashews
2 tbsp Poppy Seeds (Also known as Posto or Khus Khus)
0.25 cup Hot Water (For soaking cashews and poppy seeds)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
Protein-packed Tofu Rezala with aromatic saffron rice – a creamy, perfectly spiced delight for dinner!
This awadhi dish is perfect for dinner. With 794.79 calories and 23.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1 tbsp
Ghee
(Optional, for finishing)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Lightly crushed)
4 pcs Cloves
3 pcs Green Chili (Slit lengthwise)
0.5 tsp White Pepper Powder
0.5 tsp Garam Masala
1 tsp Sugar
1 tsp Salt (Or to taste)
1 tsp Rose Water (Or use kewra water)
0.5 cup Water (Warm, for the gravy)
Instructions
1
Prepare Pastes and Tofu
Press the tofu block for at least 20 minutes to remove excess water, then cut into 1-inch cubes.
In a small bowl, soak the cashews and poppy seeds in 1/4 cup of hot water for 15 minutes.
Transfer the soaked nuts and seeds with their water to a grinder and blend into a very smooth paste. Set aside.
In a separate bowl, whisk the room-temperature curd with salt, sugar, and white pepper powder until completely smooth and lump-free.
2
Shallow-Fry the Tofu
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Carefully place the tofu cubes in a single layer and fry for 5-7 minutes, turning occasionally, until they are light golden on all sides.
Remove the fried tofu from the pan and set aside on a plate.
3
Temper Spices and Sauté Aromatics
In the same pan, add the remaining 1 tablespoon of oil. Heat it over a medium flame.
Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the onion paste and cook for 6-8 minutes, stirring frequently. The paste should be cooked through and the raw smell gone, but it must not brown to maintain the white color of the gravy.
Add the ginger and garlic paste and continue to cook for another 2 minutes until fragrant.
4
Create the Creamy Base
Reduce the heat to the lowest setting. Add the whisked curd mixture to the pan.
Stir continuously and vigorously for 2-3 minutes. This is crucial to prevent the curd from splitting.
Once the curd is fully incorporated, add the cashew-poppy seed paste. Mix well.
Cook the paste for 4-5 minutes, stirring often, until it thickens and you see oil beginning to separate from the sides of the mixture.
5
Simmer and Finish the Curry
Pour in 1/2 cup of warm water and mix well to create a smooth, consistent gravy. Bring it to a gentle simmer.
Add the shallow-fried tofu cubes and the slit green chilies. Gently stir to coat the tofu in the gravy.
Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the tofu to absorb the rich flavors.
Turn off the heat. Stir in the garam masala, optional ghee, and rose water.
Keep the pan covered and let the Tofu Rezala rest for 5 minutes before serving to let the aromas meld.
4
Serving size: 1 serving
435cal
8gprotein
68gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.