Can I make Mutton Rezala without a pressure cooker?

Yes. Cook it covered on low heat until the mutton is tender, adding water as needed; it will simply take much longer than the whistle method.

How do I know when the mutton is done?

The pieces should feel tender when pierced and the meat should pull away from the bone easily without turning mushy.

What does kewra water do in this recipe?

It gives rezala its distinctive floral finish. Add only a small amount at the end so it perfumes the dish without dominating it.

Can I make this curry ahead of time?

Yes. Rezala often tastes even better after a few hours because the spices and fat settle into the gravy; reheat gently before serving.

How should I store leftover Mutton Rezala?

Cool it fully, refrigerate in a covered container, and reheat on low heat so the yogurt-based gravy stays smooth.

Home / Recipes / bengali / Mutton Rezala

bengaliMediumnon vegetariangluten free

Mutton Rezala

RATING

4.6/5(118)

TASTE SCORE

9/10

A fragrant Bengali-style mutton curry with a pale, silky gravy built from yogurt, onion paste, cashew, and whole spices. The meat turns tender and rich, while green chilies and kewra add the dish’s signature gentle warmth and floral finish.

PREP

25m

COOK

70m

SERVES

1 KATORI

692 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Make the onion and nut paste.
1.Blend onion with soaked cashews and soaked poppy seeds into a smooth paste.
2.Add a small splash of water only if needed to keep the paste thick.
3.Whisk the yogurt in a bowl until smooth and lump-free.
mix · ~20 min
Marinate the mutton.
Mix the mutton with yogurt and ginger-garlic paste until well coated. Let it sit for 20 minutes while you heat the cooker and measure the spices.
TIPRoom-temperature yogurt blends more smoothly and is less likely to split in the gravy.
saute · ~2 min
Warm the whole spices in ghee and oil.
1.Heat ghee and oil in a pressure cooker over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns.
3.Cook until fragrant and lightly sizzling, about 30 seconds.
saute · ~8 min
Cook the onion paste.
Add the onion-cashew-poppy seed paste and cook on medium-low heat, stirring often, until the raw smell fades and the paste looks glossy.
TIPKeep the heat moderate so the paste does not catch at the bottom or turn brown.
saute · ~10 min
Add the mutton and spices.
1.Add the marinated mutton to the cooker and stir well.
2.Add coriander powder, white pepper powder, red chili powder, sugar, and salt.
3.Cook, stirring often, until the meat changes color and the masala coats every piece.
pressure cook · ~30 min
Pressure cook until the mutton is tender.
Pour in water and mix well, scraping the bottom. Lock the lid and cook on medium heat for 6 to 7 whistles, then let the pressure release naturally.
TIPCooking time can vary with the age of the meat; if needed, pressure cook a little longer after checking.
simmer · ~10 min
Finish the rezala gravy.
1.Open the cooker and check that the mutton is tender.
2.Add slit green chilies and simmer uncovered until the gravy turns silky and lightly thickened.
3.Stir in kewra water during the last minute of cooking.
rest · ~10 min
Let the curry rest for 10 minutes.
serve
Serve the mutton rezala hot.

PRO TIPS

What to keep in mind.

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

1
Keep the onion-cashew-poppy seed paste pale; if it browns, the rezala loses its signature light color.
2
Whisk the yogurt very smooth before marinating so it blends into the gravy instead of curdling in the cooker.
3
After adding water, scrape the cooker bottom well to release any stuck paste and prevent scorching under pressure.
4
Use natural pressure release; quick release can tighten the mutton and make the gravy taste less rounded.
5
Add kewra water only at the very end and sparingly, because too much will overpower the delicate spice profile.
6
Let the curry rest before serving so the ghee, yogurt, and whole-spice aromas settle into a silkier gravy.
7
If the gravy looks too thin after pressure cooking, simmer uncovered gently rather than boiling hard to keep it smooth.