Egg Rezala
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.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs and Make the Paste
- b.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.
- c.Drain the soaked cashews and poppy seeds.
- d.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
Step 2
- a.Shallow-Fry the Eggs
- b.Heat 2 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
- c.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
Step 3
- a.Cook the Gravy Base
- b.In the same pan, add the remaining 2 tbsp of ghee.
- c.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.
- d.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
Step 4
- a.Incorporate the Yogurt
- b.In a separate bowl, whisk the room-temperature curd with all-purpose flour, salt, and white pepper powder until completely smooth.
- c.Reduce the heat of the pan to the absolute lowest setting. Add the whisked yogurt mixture to the cooked paste.
- d.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
Step 5
- a.Simmer the Curry
- b.Pour in 1.5 cups of warm water and add the sugar. Stir well to combine and bring the gravy to a gentle simmer.
- c.Gently place the fried eggs and slit green chilies into the gravy.
- d.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
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala powder and the optional kewra water for a final touch of fragrance.
- c.Let the curry rest, covered, for at least 5 minutes to allow the flavors to meld.
- d.Serve hot with naan, paratha, or a fragrant pulao.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, room temperature yogurt to minimize the chances of curdling.
- 2The onion paste should be cooked until the raw smell disappears but not browned, to maintain the signature white color of the gravy.
- 3Soaking cashews and poppy seeds is essential for grinding them into a smooth, creamy paste.
- 4Stirring constantly after adding the yogurt mixture on low heat is the most crucial step for a smooth, non-curdled Rezala.
- 5For a more royal touch, add a few drops of 'meetha attar' (edible perfume) along with the kewra water at the end.
Adapt it for your goals.
Protein Variation
Replace eggs with 250g of paneer cubes or 500g of chicken pieces. Lightly sauté the paneer or chicken before adding it to the simmering gravy.
Richer GravyRicher Gravy
For an even richer and creamier texture, stir in 2 tablespoons of fresh cream (malai) at the end of cooking, just before turning off the heat.
Nut Free VersionNut-Free Version
For a nut-free alternative, substitute the cashew nuts with an equal amount of soaked melon seeds (magaz) to achieve a similar creamy consistency.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial protein boost.
Source of Healthy Fats
Cashew nuts contribute monounsaturated fats, which are beneficial for heart health. Ghee provides healthy fatty acids and fat-soluble vitamins.
Energy Booster
The combination of protein, healthy fats, and carbohydrates in this dish provides a sustained release of energy, making it a fulfilling meal.
Frequently asked questions
Egg Rezala is a classic Bengali curry with Mughlai origins. It features hard-boiled eggs in a rich, creamy, and fragrant white gravy made from yogurt, cashew nuts, and poppy seeds, flavored with whole spices and aromatic essences like kewra water.
