📝 About This Recipe
Hailing from the royal kitchens of Bengal with deep Mughlai roots, Rezala is a sophisticated white curry known for its delicate balance of yogurt, cashew paste, and aromatic spices. Unlike traditional robust red curries, this dish is celebrated for its ethereal, velvety gravy and the haunting aroma of kewra water and whole dried red chilies. It is a masterpiece of subtlety, where the richness of the lamb is perfectly offset by a tangy, nutty sauce that feels truly celebratory.
🥗 Ingredients
The Meat & Marinade
- 1 kg Mutton or Lamb (cut into 2-inch pieces, preferably bone-in shoulder or leg)
- 1.5 cups Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger Paste (freshly ground)
- 1.5 tablespoons Garlic Paste
- 1 teaspoon White Pepper Powder (essential for maintaining the white color)
- to taste Salt
The Nutty Base
- 20 pieces Cashews (soaked in warm water for 20 minutes)
- 2 tablespoons Poppy Seeds (Posto) (soaked with the cashews)
- 1 tablespoon Melon Seeds (Charmagaz) (optional, for extra creaminess)
- 3 large Onions (boiled and ground into a fine white paste)
Tempering & Aromatics
- 4 tablespoons Ghee (clarified butter)
- 1 set Whole Spices (4 green cardamoms, 2 black cardamoms, 1-inch cinnamon stick, 5 cloves)
- 6-8 pieces Dried Red Chilies (kept whole for flavor without turning the gravy red)
- 2 pieces Bay Leaves
- 1 teaspoon Kewra Water (screwpine essence)
- 1 pinch Saffron (soaked in 2 tbsp warm milk)
- 1/2 cup Makhana (Fox Nuts) (lightly toasted in ghee)
👨🍳 Instructions
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1
In a large mixing bowl, combine the mutton pieces with yogurt, ginger paste, garlic paste, white pepper powder, and salt. Massage the marinade into the meat, cover, and refrigerate for at least 4 hours, or ideally overnight for maximum tenderness.
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2
Prepare the pastes: Grind the soaked cashews, poppy seeds, and melon seeds into a very fine, silky paste using a little water. Separately, boil the onions in water until soft, drain, and grind into a smooth white onion paste.
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3
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the bay leaves, green cardamom, black cardamom, cinnamon, and cloves. Let them sizzle until fragrant.
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4
Add the whole dried red chilies to the ghee. Be careful not to break them; we want their smoky aroma and the visual contrast, not their heat.
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5
Stir in the boiled onion paste. Sauté for 5-7 minutes on medium-low heat. The goal is to cook out the raw smell without browning the onion; the paste must remain white.
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6
Add the marinated mutton to the pot. Increase the heat to medium-high and sauté (bhunno) the meat for 10-12 minutes until the yogurt starts to release oil and the meat is well-seared.
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7
Lower the heat and stir in the cashew-poppy seed paste. Mix thoroughly to ensure the nuts don't stick to the bottom of the pot.
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8
Add about 1.5 cups of warm water (never cold water, as it toughens the meat). Cover with a tight-fitting lid and simmer on low heat for 60-70 minutes, or until the mutton is fork-tender.
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9
Once the meat is cooked and the gravy has reached a thick, coating consistency, check the seasoning and add more salt if necessary.
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10
Gently stir in the saffron-infused milk and the kewra water. These provide the signature 'Royal' aroma.
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11
Add the toasted makhana (fox nuts) and let them simmer in the gravy for 2 minutes to absorb the flavors while retaining a slight bite.
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12
Turn off the heat, cover the pot, and let the Rezala rest for 10 minutes before serving. This allows the oils to rise to the surface and the flavors to settle.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine white color of the gravy. Boiling the onions before pasting them removes the pungent sulfur smell and ensures the gravy stays sweet and pale. If the gravy looks too thin, simmer uncovered for a few minutes; if too thick, add a splash of warm milk instead of water. Do not break the whole red chilies; their purpose is to provide a subtle infusion of flavor and a beautiful visual contrast against the white sauce. For the most authentic taste, use 'Mutton' (goat meat), but if using lamb, reduce the simmering time by about 20 minutes.
🍽️ Serving Suggestions
Serve hot with fluffy Khamiri Roti or Garlic Naan to scoop up the rich gravy. Pairs beautifully with fragrant Saffron Pilaf or a simple Peas Pulao. A side of thinly sliced onion rings with a squeeze of lime adds a refreshing crunch. For a drink pairing, a salty Lassi or a light Rose Sharbat complements the richness perfectly. Finish the meal with a classic Shahi Tukda or Firni for a complete royal experience.