bengaliMediumeggetariangluten freelow carb

Egg Rezala

Name: Egg Rezala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, thinly sliced); 0.75 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water for 15 minutes); 1 tbsp poppy seeds (soaked with the cashews); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves, peeled); 3 pcs green chili (slit); 2 tbsp ghee; 1 tbsp oil; 2 pcs bay leaf; 4 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon; 6 pcs black peppercorns; 1 tsp coriander powder; 1 pinch white pepper; 0.5 tsp sugar; 0.5 tsp salt (divided); 1.5 cup water (for gravy)

RATING

4.5/5(95)

TASTE SCORE

9/10

A rich, aromatic Bengali-style egg curry with a pale yogurt and cashew gravy, gentle warmth from whole spices, and a subtle sweetness. It feels special on the table yet comes together with simple pantry ingredients.

PREP

15m

COOK

30m

SERVES

1 SERVING CONTAINS 2 EGGS AND APPROXIMATELY 1 CUP OF GRAVY.

309 cal

SERVINGS

METHOD · 9 STEPS

prep · ~12 min
Boil and peel the eggs.
Cook the eggs in boiling water until hard-boiled, then cool, peel, and set aside. Lightly prick each egg with a fork so the gravy seasons them better.
TIPPrick gently so the eggs do not split.
mix · ~5 min
Make the rezala paste.
1.Drain the soaked cashews and poppy seeds.
2.Blend them with ginger, garlic, and a splash of water to a smooth paste.
3.Whisk the yogurt in a bowl until smooth.
fry · ~4 min
Lightly fry the eggs.
Heat the oil in a pan over medium heat. Add the boiled eggs with a small pinch of salt and fry just until lightly golden in spots, then remove.
TIPKeep the heat moderate so the eggs do not blister too much and turn rubbery.
saute · ~9 min
Cook the onions and whole spices.
1.Add ghee to the same pan.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns; cook until fragrant (30 seconds).
3.Add sliced onion and cook until soft and pale golden (6-8 minutes).
saute · ~4 min
Cook the spice paste.
Add the cashew-poppy seed paste and cook on low heat for 3 to 4 minutes, stirring often. Add coriander powder and white pepper, and cook until the raw smell fades.
TIPLow heat keeps the paste creamy and prevents the nuts from catching at the bottom.
simmer · ~5 min
Add yogurt and make the gravy.
1.Lower the heat and add the whisked yogurt slowly, stirring continuously.
2.Add water, remaining salt, and sugar.
3.Mix well and bring the gravy to a gentle simmer.
TIPDo not let the pan get too hot when adding yogurt or the gravy may split.
simmer · ~10 min
Simmer the eggs in the rezala.
Add the fried eggs and slit green chilies to the gravy. Cover and simmer gently for 8 to 10 minutes so the eggs soak up the flavor and the gravy turns silky.
rest · ~5 min
Rest the curry for 5 minutes.
serve
Serve the Egg Rezala hot.
Spoon the eggs and pale, fragrant gravy into a serving bowl. Serve with pulao, plain rice, or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the yogurt until completely smooth before it goes into the pan, so the pale rezala gravy stays silky.
2
Fry the boiled eggs only until lightly blistered; overfrying makes the whites chewy in the final simmer.
3
Cook the onions to pale golden, not deep brown, to keep the gravy's classic light color and gentle sweetness.
4
Blend the cashew-poppy seed paste very smooth, or the gravy will feel grainy instead of velvety.
5
Add the yogurt on the lowest heat and stir constantly to prevent splitting.
6
Let the curry rest after cooking; the eggs absorb more of the spiced yogurt gravy as it sits.
7
If the gravy thickens too much on standing, loosen it with a splash of hot water, not cold water.