Mutton Rezala is a regal and aromatic dish from Bengali cuisine, known for its creamy yogurt and nut-based gravy. It’s a delicate and flavorful mutton curry, subtly spiced and enriched with fragrant essences.
Mutton Rezala Recipe
Mutton Rezala is an exquisite and aromatic Mughlai dish that features tender pieces of mutton cooked in a rich and creamy white gravy. This dish is renowned for its delicate balance of flavors, combining the heat of spices with the cooling effect of yogurt and cream. Mutton Rezala is a popular choice for special occasions and is cherished for its royal and indulgent taste.
Ingredients
- 500 g Mutton cut into pieces
- 1 cup Yogurt whisked until smooth
- 1/2 cup Onion paste
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Poppy seed paste
- 2 tablespoons Cashew nut paste
- 4-5 Green chilies slit
- each 2-3 Whole garam masala (cardamom, cinnamon, cloves)
- 2 Bay leaves
- 2 tablespoons Ghee or oil
- 1 teaspoon Kewra water
- 1 teaspoon Rose water (optional)
- 1 teaspoon Sugar
- to taste Salt
- a few strands Saffron soaked in warm milk
- 1/2 cup Milk
- 1/2 teaspoon White pepper powder
Instructions
Marinate the Mutton:
- Marinate the mutton pieces with yogurt, onion paste, ginger paste, garlic paste, salt, and sugar. Keep aside for at least 2 hours, preferably overnight in the refrigerator.
Prepare the Gravy:
- Heat ghee in a heavy-bottomed pan. Add whole garam masalas and bay leaves, and sauté till fragrant.
- Add the marinated mutton along with the marinade to the pan. Cook on high heat for 5 minutes, then reduce the heat.
- Cover and simmer until the mutton is almost cooked, stirring occasionally.
Add Nut Pastes and Spices:
- Mix in the poppy seed paste and cashew nut paste to the mutton. Add green chilies and white pepper powder.
- Continue cooking on a low flame until the oil begins to separate from the gravy.
Final Touch:
- Pour in the milk, kewra water, and rose water. Add the saffron-infused milk.
- Cook for an additional 10-15 minutes until the mutton is tender and the gravy reaches a creamy consistency.
Garnish and Serve:
- Garnish with a few more strands of saffron and slit green chilies.
- Serve hot with naan, roti, or pulao.
Tips and Information
Conclusion:
Mutton Rezala is a fragrant and creamy Mughlai mutton dish that exemplifies the grandeur and richness of Mughlai cuisine. Its aromatic spices, tender mutton, and luscious white gravy create a taste sensation that is both indulgent and regal. Whether enjoyed with bread or rice, Mutton Rezala continues to be a cherished and decadent dish that embodies the opulence of Indian cuisine.Tips and Overview
- Marination: The longer you marinate the mutton, the more tender and flavorful it will be.
- Cooking Mutton: Ensure the mutton is cooked on low heat for a longer period for the best flavor and tenderness.
- Nut Pastes: Poppy seed and cashew nut pastes provide a unique texture and flavor to the gravy. You can grind them at home for freshness.
- Aromatic Waters: Kewra and rose water add a signature fragrance to the dish. They should be used sparingly to avoid overpowering the dish.
- White Pepper: This gives a subtle heat without changing the color of the gravy.