Mutton Rezala
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Experience the ethereal and sophisticated flavors of Mutton Rezala, a white, yogurt-based curry that is a hallmark of Bengali-Mughlai fusion. This authentic Mutton Rezala recipe is distinct for its velvety, pale gravy made from a rich paste of cashews, poppy seeds (khus khus), and yogurt, flavored with fragrant aromatics like kewra water and mace. If you are searching for a spicy yet creamy mutton curry that offers a subtle heat rather than a fiery punch, the secret lies in the use of whole dried white peppercorns and whole red chilies for a visual contrast. Many food connoisseurs cherish this homemade royal Bengali mutton for its regal aroma and "fall-off-the-bone" tender meat. Traditionally served at elite Kolkata eateries, this authentic Rezala is best paired with a sweet Sheermal or a soft Rumali Roti to complement its rich, nutty profile.
Ingredients
Cooking Instructions
Tips & Secrets
- Boiling the onions before pureeing is the secret to removing raw pungent taste while keeping the gravy white.
- Always use white pepper instead of black pepper to maintain the pristine appearance of the dish.
- Constant stirring is essential after adding nut pastes as they tend to scorch easily at the bottom of the pot.
- Kewra water is crucial for providing the signature regal aroma that defines an authentic Kolkata Rezala.
Nutritional Information(Per 1 serving)
440 kcal
26g
32g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.