How many calories are in one serving of Egg Rezala?

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.

Is Egg Rezala healthy?

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.

My Rezala gravy curdled. What went wrong?

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.

Can I make this dish vegan?

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.

What can I serve with Egg Rezala?

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.

Home / Recipes / bengali / Egg Rezala

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Egg Rezala

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

20m

COOK

30m

SERVES

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

389 cal

SERVINGS

INSTRUCTIONS

6 steps. 30 minutes total.

6 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Use full-fat, room temperature yogurt to minimize the chances of curdling.
2
The onion paste should be cooked until the raw smell disappears but not browned, to maintain the signature white color of the gravy.
3
Soaking cashews and poppy seeds is essential for grinding them into a smooth, creamy paste.
4
Stirring constantly after adding the yogurt mixture on low heat is the most crucial step for a smooth, non-curdled Rezala.
5
For a more royal touch, add a few drops of 'meetha attar' (edible perfume) along with the kewra water at the end.

RECIPE VARIATIONS

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 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 Version

Nut-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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

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.

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Source of Healthy Fats

Cashew nuts contribute monounsaturated fats, which are beneficial for heart health. Ghee provides healthy fatty acids and fat-soluble vitamins.

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Energy Booster

The combination of protein, healthy fats, and carbohydrates in this dish provides a sustained release of energy, making it a fulfilling meal.

QUESTIONS?

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.

PAIRS WELL WITH

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Egg Rezala

For 4 servings

6 steps. 30 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6