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Mutton Rezala Recipe In Bengali

Mutton Rezala Recipe In Bengali

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Mutton Rezala Recipe In Bengali. Crush saffron strings and mix with ½ cup lukewarm milk and keep the mixture aside for future use. The poppy seed and melon seed paste gives an amazingly creamy and nutty flavour to the curry.

Chicken Rezala (Kolkata Style) Easy Chicken Curry In
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Use plastic wrap and cover the bowl and refrigerate for two hours. It owes its origin to mughlai cuisine. Extract the juice of ginger and garlic and keep aside.

This Is My Recipe Of Mutton Rezala, Which Is Not Exactly Like The Muslim Restaurants In Kolkata But Close.

Mutton rezala is an authentic bengali dish that is extremely popular. To a pressure cooker, heat the ghee and all the cooking ingredients to it. Then grind separately onions, cashew nuts and coconut to a.

Mutton Rezala Is One Of The Recipes From Mughlai Cuisine.it Is Very Lite Yet Tasty Recipe.the Texture Of The Gravy Is Very Creamy From Poppy Seeds And Cashew.

Extract the juice of ginger and garlic and keep aside. Mutton rezala r ezala has very popular and authentic dish originated in bengal and highly influenced by mughlai cuisine but it little bit different from other typical mughlai dishes. Which is cooked during special occasions and festivals etc.

In The Mean Time Make A Paste Of Poppy Seeds And Mix With Cashew Nut Paste.

Now add potatoes and the mutton pieces with the marinade. Keep the marinated meat covered in the refrigerator for at least 30 minutes. Use plastic wrap and cover the bowl and refrigerate for two hours.

Add A Cup Of Half Cup Of Water And Stir Well.

Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. Mix well before adding the water. Meat infused with deep, rich flavours of cashews cream, khoya and coconut.

Grind Poppy Seed And Cashew Separately And Keep Then In Individual Bowls.

Add ginger paste, garlic paste, bay leaves, cinnamon sticks, cardamom, cloves and give it a mix. This yummy dish is a creamy and juicy mutton delicacy thanks to the use of khoya, cream, yoghurt and ghee. Heat rest of the ghee in a large wok or pan.

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