Name: Egg Rezala recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Hard boiled egg-4; Onion paste-2 tablespoons; Raw pappya paste-1 tablespoon kewra; Yoghurt or curd-2 tablespoons; Poppy seeds paste or khuskhus or posto-1teaspoon; Cashew nuts-4/5 (soked in water ); Black peppercorn -3/4; Sugar-1/2teaspoon; Ghee -2 tablespoons ( if you want to avoid ghee then you can mix 1 tablespoon ghee and 1 tablespoon oil together ); Garlic paste- 1 teaspoon; Onion-1 (paste); Dried red chilies -2; Garam masala (cloves-2,green cardamom, cinnamon -2,mace-1/2teaspoon, Nutmeg-1pinch,roast all the ingredients and grind to make a fine powder ); Bay leaf -1; Kewra essence -2:drops; Rose water - 1/2 teaspoon; Salt to taste; 1/2cup of water

ABOUT Egg Rezala RECIPE

All of you are familiar with chicken and mutton rezala . chicken and mutton pieces cooked in cashew nut,poppyseeds and yoghurt based gravy flavoured with spices. This dish is originated in Bengal and influenced from mughlai cuisine.This time I made this authentic preparation using egg.

Ingredients Serving: 2

Hard boiled egg-4
Onion paste-2 tablespoons
Raw pappya paste-1 tablespoon kewra
Yoghurt or curd-2 tablespoons
Poppy seeds paste or khuskhus or posto-1teaspoon
Cashew nuts-4/5 (soked in water )
Black peppercorn -3/4
Sugar-1/2teaspoon
Ghee -2 tablespoons ( if you want to avoid ghee then you can mix 1 tablespoon ghee and 1 tablespoon oil together )
Garlic paste- 1 teaspoon
Onion-1 (paste)
Dried red chilies -2
Garam masala (cloves-2,green cardamom, cinnamon -2,mace-1/2teaspoon, Nutmeg-1pinch,roast all the ingredients and grind to make a fine powder )
Bay leaf -1
Kewra essence -2:drops
Rose water - 1/2 teaspoon
Salt to taste
1/2cup of water

Instructions

Prepare a paste of cashew and Poppy seeds,if required add little bit water
Heat ghee in a heavy bottomed ok,fry the eggs and keep aside
Tempting the remaining oil with red chilies, black peppercorn, black cardamoms and bay leaf
Add the grated onions and raw pappya paste, do this process on medium flame.
Stir well and cook for few minutes until oil gets separated.
Add coriander powder, salt,sugar and garam masala powder .Switch off the flame.
Add kewra essence and rose water, and mix ,Close the lid for 5 minutes.
Transfer into a serving bowl

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