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A creamy and fragrant Bengali white curry made with soft tofu instead of meat. This royal Mughlai-inspired dish gets its richness from yogurt, cashews, and poppy seeds, finished with a hint of rose water.
For 4 servings
Prepare Pastes and Tofu
Shallow-Fry the Tofu
Temper Spices and Sauté Aromatics
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A creamy and fragrant Bengali white curry made with soft tofu instead of meat. This royal Mughlai-inspired dish gets its richness from yogurt, cashews, and poppy seeds, finished with a hint of rose water.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 349.67 calories per serving with 13.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Creamy Base
Simmer and Finish the Curry
Replace tofu with 400g of paneer for a classic vegetarian version, or with 500g of boiled chicken or mutton for a traditional non-vegetarian Rezala.
For a nut-free gravy, substitute the cashews with an equal amount of melon seeds (magaz). Soak and grind them in the same way.
For an even richer and creamier gravy, you can add 2 tablespoons of fresh cream (malai) along with the curd.
Tofu is a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Both tofu and poppy seeds are good sources of calcium, which is crucial for maintaining strong and healthy bones and preventing osteoporosis.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve digestion and support a healthy gut microbiome.
Cashews provide heart-healthy monounsaturated fats, which can help in managing cholesterol levels and supporting cardiovascular health.
One serving of Tofu Rezala contains approximately 350-400 calories, depending on the fat content of the curd and the amount of oil and ghee used.
Yes, it can be a very healthy dish. Tofu provides excellent plant-based protein, cashews offer healthy monounsaturated fats, and curd is great for gut health. To make it healthier, you can reduce the amount of oil.
Absolutely. To make it vegan, replace the dairy curd with a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt) and use only oil, omitting the optional ghee.
The gravy likely curdled because the curd was too cold or the heat was too high when it was added. Always use room-temperature curd, whisk it well, and add it to the pan on the lowest heat while stirring continuously until it's fully incorporated.
Tofu Rezala pairs beautifully with Bengali Luchi, parathas, naan, or plain steamed basmati rice to soak up the delicious white gravy.
Yes, you can make the curry a day in advance. The flavors often deepen overnight. Reheat it gently on the stovetop, adding a splash of water if the gravy has thickened too much.