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This article was first published 2 years ago  » Getahead » Food » Recipe: Bengali Mutton Rezala

Recipe: Bengali Mutton Rezala

February 04, 2022 12:54 IST
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Mutton Rezala is a traditional and popular Bengali-style curry cooked in a yoghurt-based gravy.

There are many versions of this delicacy, according to Bethica Das, but the end result is always simply mouth-watering.

The aroma of the rose water and the nutty flavour of the almond-cashew paste makes is a connoisseur's delight, promises Bethica.

Relish it with biryani, pulao, naan or tandoori roti.

Photograph: Kind courtesy Bethica Das

Mutton Rezala

Serves: 2


  • 500 gm mutton on the bone, cubed

For the marinate

  • 1 cup yoghurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp raw papaya paste
  • Pinch jaiphal or nutmeg powder
  • 1 tsp dhania or coriander powder
  • 1 tsp garam masala powder
  • ½ tsp black pepper powder
  • 1 tbsp oil
  • 1 tsp salt

For grinding

  • 8-10 almonds, soaked for an hour
  • 8-10 cashews, soaked for an hour
  • ½ cup milk

For the tempering

  • 2 tbsp oil
  • 1 tbsp ghee
  • 2 dry red chillies
  • 1-2 tej patta or bay leaves
  • 4 green elaichi or cardamoms
  • 6 long or cloves
  • 1-inch piece dal chini or cinnamon stick
  • 1 piece javitri or mace
  • 1 cup water

Other ingredients

  • 1 tsp rose water
  • Salt to taste
  • 2 green chillies
  • 1 tsp chopped green dhania or coriander or cilantro leaves


  • Grind the soaked almonds, cashews along with the milk into a paste.
    Keep aside.
  • In large bowl, combine the ingredients for the marinate.
    Add the mutton pieces and coat well with the marinate.
    Marinate for 4-5 hours or preferably overnight.
  • Heat the tempering oil, ghee in a pressure cooker.
    Add the red chillies, bay leaves, green elaichi, cloves, cinnamon, mace.
    Saute for a few seconds.
    Add the marinated mutton and simmer on a low heat till dry.
    Add 1 cup water and pressure cook for 15 minutes on a low heat, after the first whistle.
  • Release the pressure, allow the curry to cool a little, and then add the almond-cashew paste, green chillies.
    Mix well and simmer with the lid on for 5-10 minutes or till it gains curry consistency.
    Take off heat, add the rose water, salt and give it a stir.
    Garnish with the chopped coriander leaves.
    Serve with biryani, pulao, naan or tandoori roti.

Bethica Das is a Sharjah-based food blogger.

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