🍛 Beef Rezala
Beef Rezala is a rich, aromatic Mughlai-style curry popular in Bengal (Bangladesh and West Bengal, India). It’s known for its mild, creamy, white gravy made with yogurt, nuts, and fragrant spices—unlike spicy red curries.
🧾 Key Characteristics
- Mild (not very spicy)
- Creamy white or light gravy
- Aromatic (cardamom, cloves, kewra, etc.)
- Often served at weddings and special occasions
🧾 Ingredients
- 500g beef (bone-in or boneless, cut into pieces)
- 1 cup yogurt (whisked)
- 2 onions (thinly sliced or paste)
- 2–3 tbsp ghee or oil
- 1 tbsp ginger-garlic paste
- 1–2 tbsp cashew or almond paste (for richness)
- Whole spices:
- 2–3 green cardamoms
- 2 cloves
- 1 small cinnamon stick
- 1 bay leaf
- Salt to taste
- White pepper or very mild chili (optional)
- Rose water or kewra water (few drops, optional)
👨‍🍳 How to Make Beef Rezala
1. Fry onions & spices
- Heat ghee/oil
- Add whole spices
- Add onions and cook until soft (light golden, not dark)
2. Add beef
- Add beef pieces
- Stir and sauté until they change color
3. Add ginger-garlic
- Mix in ginger-garlic paste
- Cook until raw smell disappears
4. Add yogurt & nut paste
- Lower heat
- Add whisked yogurt slowly (to avoid curdling)
- Add cashew/almond paste
- Mix well
5. Slow cook
- Add salt and a little water
- Cover and cook until beef becomes tender (slow cooking gives best flavor)
6. Finish aroma
- Add a few drops of kewra or rose water (optional but traditional)
- Simmer for a few more minutes
🍽️ Serving Suggestions
- Plain basmati rice
- Paratha or naan
- Sheermaal (for Mughlai-style meals)
🧠Tips
- Keep flame low after adding yogurt to prevent splitting
- Don’t make it spicy—Rezala is meant to be mild and aromatic
- Longer cooking = better flavor
If you want, I can also show you:
- Chicken Rezala version (lighter and faster)
- Dhaka-style authentic Rezala recipe
- Or a spicy “fusion” version closer to Pakistani taste
