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Beef Rezala

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Ingredients

Adjust Servings:

	For the Marinade
	500g beef (cut into cubes)
	1/2 cup yogurt
	1 tablespoon ginger-garlic paste
	1 tablespoon lemon juice
	Salt to taste
	1/2 teaspoon turmeric powder
	1 teaspoon red chili powder
	For the Gravy
	2 tablespoons ghee (clarified butter)
	2 tablespoons vegetable oil
	2 large onions, finely sliced
	3 green cardamom pods
	1-inch cinnamon stick
	4 cloves
	1 bay leaf
	1 teaspoon cumin seeds
	1 tablespoon ginger-garlic paste
	2 tablespoons poppy seeds (soaked and ground into a paste)
	2 tablespoons melon seeds (soaked and ground into a paste)
	1 tablespoon cashew nut paste (optional)
	1 teaspoon white pepper powder
	1/2 teaspoon garam masala powder
	1/2 teaspoon sugar
	Salt to taste
	1/2 cup fresh cream
	1/2 cup warm water (or beef broth)
	A handful of chopped coriander leaves (for garnish)
	Fried onions (optional, for garnish)

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Beef Rezala

Name: Beef Rezala
Prep time: 15 min
Yield: 6 Servings
Cuisine: Bangladeshi
Ingredients: beef (cut into cubes): 500g; yogurt: 1/2 cup; ginger-garlic paste: 1 tablespoon; lemon juice: 1 tablespoon; Salt to taste; turmeric powder: 1/2 teaspoon; red chili powder: 1 teaspoon; ghee (clarified butter): 2 tablespoons; vegetable oil: 2 tablespoons; onions, finely sliced: 2 large; green cardamom pods: 3; cinnamon stick: 1-inch; cloves: 4; bay leaf: 1; cumin seeds: 1 teaspoon; ginger-garlic paste: 1 tablespoon; poppy seeds (soaked and ground into a paste): 2 tablespoons; melon seeds (soaked and ground into a paste): 2 tablespoons; cashew nut paste (optional): 1 tablespoon; white pepper powder: 1 teaspoon; garam masala powder: 1/2 teaspoon; sugar: 1/2 teaspoon; Salt to taste; fresh cream: 1/2 cup; warm water (or beef broth): 1/2 cup; A handful of chopped coriander leaves (for garnish); Fried onions (optional, for garnish)

tender beef with a spiced, creamy gravy

Features:

Cuisine:

Bangladeshi

Beef Rezala is a rich and aromatic Bengali dish, slow-cooked with tender beef, yogurt, nuts, and fragrant spices. Its delicate flavors make it a perfect pairing with naan, paratha, or basmati rice.

2–2.5 hours
Serves 6
Medium

Ingredients

For the Marinade
500g beef (cut into cubes)
1/2 cup yogurt
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
Salt to taste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
For the Gravy
2 tablespoons ghee (clarified butter)
2 tablespoons vegetable oil
2 large onions, finely sliced
3 green cardamom pods
1-inch cinnamon stick
4 cloves
1 bay leaf
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
2 tablespoons poppy seeds (soaked and ground into a paste)
2 tablespoons melon seeds (soaked and ground into a paste)
1 tablespoon cashew nut paste (optional)
1 teaspoon white pepper powder
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
Salt to taste
1/2 cup fresh cream
1/2 cup warm water (or beef broth)
A handful of chopped coriander leaves (for garnish)
Fried onions (optional, for garnish)

Directions

Beef Rezala is a traditional Bengali dish with Mughlai influences, known for its rich, aromatic flavors. Made by slow-cooking tender beef with yogurt, poppy seeds, cashew paste, and whole spices like cardamom, cinnamon, and cloves, it offers a perfect balance of creaminess and spice. Unlike heavily spiced curries, Rezala has a subtle yet complex taste, making it a favorite for festive occasions and special meals. Often served with naan, paratha, or fragrant basmati rice, this dish is a true representation of Bengal’s royal culinary heritage.

Here’s an approximate nutritional breakdown for Beef Rezala per serving (assuming 6 servings):

Nutrient	Amount per Serving
Calories	350–400 kcal
Protein	30–35g
Carbohydrates	10–12g
Fat	20–25g
Saturated Fat	8–10g
Fiber	1–2g
Sugar	3–5g
Cholesterol	70–80mg
Sodium	250–300mg

Disclaimer: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes used in the recipe.

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Steps

1 Done	Marinate the Beef In a bowl, mix the beef with yogurt, ginger-garlic paste, lemon juice, salt, turmeric powder, and red chili powder. Cover and let it marinate for at least 1-2 hours or overnight in the refrigerator for more flavor.
2 Done	Prepare the Gravy Heat the ghee and oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Stir for a few seconds until the spices release their fragrance. Add the cumin seeds and sauté for another 30 seconds. Add the finely sliced onions and sauté until they turn golden brown and caramelized. Add the ginger-garlic paste and sauté until the raw smell disappears.
3 Done	Cooking the Beef Add the marinated beef to the pot and sear it on high heat until it’s browned on all sides. Add the ground poppy seed paste, melon seed paste, and cashew nut paste (if using). Stir well and cook for 5 minutes, allowing the flavors to combine. Add the white pepper powder, garam masala powder, and sugar. Stir to coat the beef with the spices.
4 Done	Simmering Add the warm water (or beef broth) and bring it to a simmer. Cover and cook on low heat for 1-1.5 hours, or until the beef is tender and the gravy has thickened. Stir occasionally to prevent sticking.
5 Done	Finishing Touches Once the beef is cooked, stir in the fresh cream for a rich, creamy texture. Adjust the seasoning with salt if needed. Garnish with chopped coriander leaves and fried onions (if desired).
6 Done	Serve Serve Beef Rezala hot with steamed rice, paratha, or naan. Enjoy your flavorful Beef Rezala!

Purnima

Hi! I’m Purnima, a food lover who enjoys cooking traditional Bangladeshi dishes. I believe in the beauty of homemade meals and love sharing simple, flavorful recipes that bring comfort and joy. Through Pungu’s Kitchen, I hope to inspire others to explore and enjoy authentic home cooking.