bengaliMediumvegetariangluten freelow carb

Tofu Rezala

Name: Tofu Rezala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 400 g tofu (firm, pressed and cubed); 0.5 cup yogurt (thick, whisked until smooth); 2 pcs onion (medium, thinly sliced); 2 tsp ginger paste; 1 tsp garlic paste; 4 pcs green cardamom (lightly crushed); 1 inch cinnamon stick (broken into pieces); 4 pcs cloves; 6 pcs black peppercorns; 12 pcs cashew (soaked in warm water for 15 minutes); 1 tbsp poppy seeds (soaked with cashews); 2 pcs green chili (slit lengthwise); 2 tbsp ghee; 1 tbsp oil (for pan-frying tofu); 1 tsp sugar; 0.5 tsp salt; 1.5 cup water (warm); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(37)

TASTE SCORE

8/10

Soft, silky tofu cubes simmered in a rich, creamy white gravy with aromatic spices and a touch of yogurt. This Bengali-inspired Tofu Rezala brings all the royal Mughlai flavors of the classic dish with tofu standing in for meat.

PREP

15m

COOK

30m

SERVES

1 KATORI

270 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Fry the tofu cubes.
1.Heat 1 tbsp oil in a non-stick pan over medium heat.
2.Add cubed tofu in a single layer and shallow fry until light golden on all sides (5-7 minutes).
3.Remove and set aside on a plate.
TIPUse firm or extra-firm tofu so the cubes hold their shape in the gravy.
prep · ~3 min
Make the cashew-poppy seed paste.
1.Drain the soaked cashews and poppy seeds.
2.Add to a blender with 2-3 tbsp of warm water.
3.Grind to a smooth, creamy paste. Set aside.
TIPSoaking poppy seeds makes them grind smoothly. If the paste is gritty, blend it longer.
temper · ~1 min
Bloom the whole spices in ghee.
1.Heat ghee in a heavy-bottomed pan over medium-low heat until it melts and shimmers.
2.Add green cardamom, cinnamon stick, cloves, and black peppercorns.
3.Sauté until the spices release their aroma and crackle slightly (45-60 seconds).
TIPKeep the heat low so the whole spices bloom without burning — burnt cardamom turns bitter.
saute · ~9 min
Cook the onion base.
1.Add thinly sliced onions to the pan with the whole spices.
2.Cook, stirring often, until the onions turn soft and translucent but not brown (6-8 minutes).
3.Stir in the ginger paste and garlic paste. Sauté until the raw smell disappears (1 minute).
TIPA white rezala needs pale onions — browning them darkens the gravy colour.
saute · ~7 min
Add the cashew-poopy seed paste and yogurt.
1.Lower the heat to the gentlest setting.
2.Add the cashew-poopy seed paste to the pan. Stir continuously for 2 minutes.
3.Whisk the yogurt once more, then slowly pour it in while stirring constantly.
4.Add sugar and salt. Cook for 3-4 minutes, stirring non-stop, until the mixture comes together and oil starts to separate at the edges.
TIPYogurt can curdle if added to a hot pan. Keep the heat very low and stir without stopping — the whisked cashew paste helps stabilise it too.
simmer · ~10 min
Build the gravy and add tofu.
1.Pour in 1.5 cups of warm water and add the slit green chilies.
2.Stir well, bring the gravy to a gentle simmer over medium-low heat.
3.Slide in the fried tofu cubes. Partially cover the pan and let it simmer for 10 minutes so the tofu soaks up the flavours.
TIPThe gravy thickens as it simmers; if it gets too thick, add a splash of warm water to loosen it.
simmer · ~5 min
Finish and rest the curry.
1.Turn off the heat after 10 minutes. Keep the pan covered and let the rezala rest for 5 minutes.
2.The gravy will continue to thicken slightly and the spices will meld together.
TIPRezala always tastes better after a short rest — it lets the flavours settle into the tofu.
garnish
Garnish with fresh coriander and serve hot.
Transfer the Tofu Rezala to a serving bowl. Scatter chopped coriander leaves on top. Serve hot with steamed rice, roti, or naan.

PRO TIPS

What to keep in mind.

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

1
Press the tofu for at least 20 minutes before cubing — this removes excess water and prevents the gravy from thinning.
2
Fry tofu until light golden, not deep brown, so it stays tender and doesn't develop a hard crust.
3
Soak poppy seeds and cashews together in warm water for a full 15 minutes to ensure a silky-smooth paste.
4
Keep the heat low when adding yogurt to prevent curdling; constant stirring and the cashew paste act as stabilizers.
5
Cook the onions until just translucent, not caramelized — browning will muddy the signature white color of rezala.
6
Let the finished rezala rest off the heat for 5-10 minutes before serving; this allows the tofu to absorb the creamy gravy.
7
Rezala thickens as it cools; reheat gently with a splash of warm water if needed before serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with thick coconut milk or unsweetened cashew cream and use plant-based butter or oil instead of ghee. The gravy remains creamy and aromatic, perfect for vegans.

nut free

Nut-free

Replace cashews with 1 tablespoon of sunflower seeds or white sesame seeds (soaked and ground to a paste). The gravy will be slightly less rich but still velvety and nut-free.

higher protein

Higher-protein

Add a handful of boiled chickpeas or pan-fried paneer cubes along with the tofu. This boosts protein content and adds textural contrast.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Tofu provides a complete source of plant-based protein, making this dish an excellent choice for vegetarians and vegans looking to support muscle health.

✓

Good for Bone Health

Tofu is naturally high in calcium and magnesium, both essential minerals for maintaining strong bones.

✓

Digestive-Friendly Spices

Cardamom, cinnamon, and cloves are traditional digestive aids in Indian cuisine, helping to soothe the stomach and reduce bloating.

QUESTIONS?

Frequently asked questions

Yogurt curdles when added to a pan that is too hot. Keep the heat on the lowest setting and stir continuously as you pour it in. The cashew paste also helps stabilize the yogurt.

PAIRS WELL WITH