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Egg Rezala

Moumita Malla
15 minutes
Prep Time
10 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Stir fry
  • Side Dishes

Ingredients Serving: 2

  1. Hard boiled egg-4
  2. Onion paste-2 tablespoons
  3. Raw pappya paste-1 tablespoon kewra
  4. Yoghurt or curd-2 tablespoons
  5. Poppy seeds paste or khuskhus or posto-1teaspoon
  6. Cashew nuts-4/5 (soked in water )
  7. Black peppercorn -3/4
  8. Sugar-1/2teaspoon
  9. Ghee -2 tablespoons ( if you want to avoid ghee then you can mix 1 tablespoon ghee and 1 tablespoon oil together )
  10. Garlic paste- 1 teaspoon
  11. Onion-1 (paste)
  12. Dried red chilies -2
  13. Garam masala (cloves-2,green cardamom, cinnamon -2,mace-1/2teaspoon, Nutmeg-1pinch,roast all the ingredients and grind to make a fine powder )
  14. Bay leaf -1
  15. Kewra essence -2:drops
  16. Rose water - 1/2 teaspoon
  17. Salt to taste
  18. 1/2cup of water


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

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Shiva Pande
Shiva Pande   Oct-24-2016

Nice! Looks very delicious

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