Loading...
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
Prepare Eggs and Make the Paste
Shallow-Fry the Eggs
Cook the Gravy Base
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 404.73 calories per serving with 18.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Yogurt
Simmer the Curry
Finish and Serve
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.
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.
For a nut-free alternative, substitute the cashew nuts with an equal amount of soaked melon seeds (magaz) to achieve a similar creamy consistency.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial protein boost.
Cashew nuts contribute monounsaturated fats, which are beneficial for heart health. Ghee provides healthy fatty acids and fat-soluble vitamins.
The combination of protein, healthy fats, and carbohydrates in this dish provides a sustained release of energy, making it a fulfilling meal.
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.
One serving of Egg Rezala contains approximately 450-500 calories, depending on the amount of ghee and the fat content of the yogurt used. This estimate includes two eggs and the gravy.
Egg Rezala is a rich and indulgent dish. While eggs and cashews provide protein and healthy fats, the overall dish is high in calories and fat due to the use of ghee and full-fat yogurt. It's best enjoyed in moderation as part of a balanced diet.
Curdling usually happens if the yogurt is too cold or if the heat is too high when it's added. To prevent this, always use room temperature, full-fat yogurt, whisk it well with a little flour, and add it to the pan only after reducing the heat to the absolute minimum. Stir continuously until it's well incorporated.
Making a vegan version is challenging due to the core ingredients. You would need to replace eggs with firm tofu, use a thick, unsweetened plant-based yogurt (like cashew yogurt) instead of dairy curd, and use a neutral oil instead of ghee. The flavor profile will be different but can still be delicious.
Egg Rezala pairs beautifully with Mughlai breads like Naan, Rumali Roti, or Sheermal. It also goes well with fragrant rice dishes like Pulao or a simple steamed Basmati rice.