Certain dishes stand the test of time and one of those classics is beef rezala, a beef curry with gravy. It has been one of my family favorites, both to make and to eat. Through the years I have made several versions of beef curry. Not necessarily authentic, but I do prefer how the spices harmonize with each other and the meat in this not so oil loaded version of the rezala.
Ali is very famous for his beef rezala amongst our friends and family. Even my mom certifies his beef curry and asks him to make the beef when we have family get togethers or friends are coming over. What no one knows is that the secret to his famous beef rezala is a simple masala(spice mix) which is a staple in my spice cupboard(off course I got it from my mom).
Sprinkling some roasted coriander and cumin powder once the meat is tender adds a fabulous aroma to the curry. Give it a try and you will never make your everyday beef curry any other way. This irresistible curry frequents our menu. This curry is one of those that we make ahead and freeze also. When ready to eat, just thaw and heat in the stove and it tastes like freshly cooked again.
- ½ teaspoon coriander
- ½ teaspoon cumin
- 3 lbs beef
- 1 cup onion, sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ¼ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ⅔ teaspoon garam masala
- 2-3 red chilli
- 1-2 bay leaves
- ½ teaspoon turmeric powder
- ½ cup oil
- 3 tablespoons yogurt
- salt, according to taste
- Dry roast the whole coriander, cumin and grind. Set aside.
- In a heavy-bottomed pan add all the other ingredients.
- Cover the pan and cook in medium heat till the water from the beef almost dries up, stirring occasionally.
- Once the beef is cooked and tender, add the dry roasted powdered spices.
- Stir for 8-10 minutes adding ¾ cup of water in stages.
- Turn off stove once gravy boils and thickens.
If beef is not cooked and water dries up, you may need to add more water.
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রেসিপি : গরুর রেজালা
উপকরণ:
১/২ চা চামচ ধনে
১/২ চা চামচ জিরা
৩ পাউন্ড গরুর মাংস
১ কাপ পেঁয়াজ, স্লাইস
১ চা চামচ আদা বাটা
১ চা চামচ রসুন বাটা
১/৪ চা চামচ ধনে গুঁড়া
১/৪ চা চামচ জিরা গুঁড়া
২/৩ চা চামচ গরম মসলা
২-৩টি লাল মরিচ
১-২ তেজপাতা
১/২ চা চামচ হলুদ গুঁড়া
১/২ কাপ তেল
৩ টেবিল চামচ দই
লবণ, স্বাদ অনুযায়ী
প্রণালী:
১. গোটা ধনে ও জিরা ভেজে গুড়া করে রাখুন।
২. একটি হাড়িতে অন্য সকল উপকরণ গুলো নিয়ে চুলায় দিন।
৩. মাঝে মাঝে নেড়ে দিন। গরুর মাংস থেকে পানি শুকিয়ে না যাওয়া পর্যন্ত মাঝারি তাপে রান্না করুন।
৪. মাংস সেদ্ধ হলে, ভাজা মশলা গুড়া ছিটিয়ে দিন।
৫. ৮-১০ মিনিট কষিয়ে নিন।
৬. ৩/৪ কাপ পানি দিয়ে জ্বাল দিন এবং ঝোল ঘন হলে চুলা বন্ধ করে দিন
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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Yummy!!! always first choice comfort food:)
I know, sweetheart!
Now I have a craving for this and Kichuri. I think you need to move to Seattle 😛
(I have been reading your bog, just haven’t had time to comment 🙁 )
You are welcome to visit us here in Texas 🙂 We’ll be in Seattle in November. We should meet up.
BTW, what happened to your blog? I checked several times while you disappeared.
going to try this with all the qurbani meat that has filled my fridge! Yes, Shompa told me that you are coming 😀 We should totally meet up!
We don’t eat beef, but that looks comforting!
You can use mutton or lamb to make this, Kiran. Thank you.
Lovely combination of masalas. Thought don’t eat beef, would love to try out with mutton or chicken
You can also try with lamb beside beef, mutton or chicken. Thank you, Huma.
This looks so good and simple – I love dishes like this and will try it.
Thanks Anna. I love simple, delicious recipes as well.
very delicious curry..
Thank you!
My curry making skills are ridiculously pathetic but this looks so lovely! Can’t wait to see more real curry posts (as opposed to my sorry curry cooking) 🙂
You are too funny. Have few more curry recipes for you my friend 🙂 Thank you.
Looks really good and simple to make… Will definitely try out this delicious dish.. Do visit my blog.. http://kitchenserenity.blogspot.in/
Thanks Nilu.
Delicious spicy beef curry. This time of the year when the weather starts to get cooler I crave spicy dishes. Have a super weekend. BAM
Thank you! This dish has the perfect balance of spices 🙂
Lovely, simple, humble, warm, comfy, cozy recipe. Exactly the way my Mom, Mom-in-law, two grandmas used to do it 🙂 Fabulous pictures.
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Love.
Thank you, Nusrat. My mom and MIL uses a bit more oil though 🙂
I am looking forward to see your cooking shows in t.v 🙂
Me too!! You are the best brother ever. Love.
I love dishes like this. True comfort food and perfect for autumn!
Agree, Simone. It’s perfect for autumn and all year long.
Yum! I’m always amazed by how strange cumin smells (like sweaty armpits imho) but how beautiful it tastes, especially with red meat! I love making a big batch of curry and freezing it – it’s so good for those nights when you want something tasty but can’t be bothered to cook anything exotic 🙂
Totally agree. I used to freeze this curry all the time when I was traveling. I still freeze it once in a while. Thank you, Jas.
Lovely dish! I like any kind of curry, and this one looks particularly delish. Good stuff – thanks.
Thank you, John.
I love curry and I need to season with roasted coriander next time!! Thanks for the secret. 🙂
Sure thing, Nami. Thank you.
I love coriander, so I will definitely remember next time cooking curry…looks delicious this curry dish.
Have a great week Lail 😀
Thank you Juliana. The roasted cumin and coriander is a must for most of my meat dishes.
I’ve eaten a lamb or chicken Rezala…never tried with beef. This one looks amazing! I use a lot of roasted cumin in my cooking too.
Don’t you just love the aroma of roasted cumin? Thank you, Sonali.
What an amazing meal! Anything spicy gets a thumbs-up in my book. Delicious!
This rezala is a comfort food for my husband. Thank you.
Yummy that looks fabulous…..Love Indian dish’s
Simon
Thank you! It’s actually Bangladeshi 🙂
দেখেই মনে হচ্ছে, পাতে তুলে নেই। সুন্দর।
I can see why this is one of your favorites, Lail! The combination of spices and tender beef sounds tantalizing.
Love curry and this looks delicious. Yummmm!
Yes, yumm is a good word to descibe this curry! Thank you for stopping by and takinkg the time to browse around, Beth.
recipe ta boroi bhalo. Nothing like Kolkatar mutton ba chicken rezala. .. achha, I would love to know the history of this particular dish. Ami beshi janina about beef rezala (or rezala in general) tai jiggesh korchhi.
Hi Poorna! Thank you for stopping by. Tomar valo legeche jene khub khushi hoyechi. I don’t know much about the history of rezala. All I know about rezala is that it came from the mughals. I’ll do some research, ask around and let you know if I find anything.
Your other recipes have clearer steps.. This one is a little confusing 🙁 What I mean is, the steps about frying the onions before putting the beef (this I know) and others. Do we marinate the beef before hand? It looks so good, I am going to try it.. Hope I don’t mess up.
Hi Tawkir. Thrilled that you’ve decided to try the beef rezala recipe. Thank you! I’m sorry you found the steps confusing. Actually, there is no need to fry the onions before adding on the beef. That’s why the step is not there. Also, there is no need to marinate the beef for this dish. All the ingredients except for the roasted cumin and coriander are added together in the cooking pot, mix and let the beef cook. Hope this helps.
Feel free to ask if additional questions. If you follow the steps of the recipe, you will not mess up 🙂 I have an album on FB with photos if tried recipes from the readers/fans. I would love to hear your feedback and a photo of the dish after you try the rezala. Thank you again.
Assalamualaikum warahmathullahi wabarakathu. Do I need to cover the pan with a lid while cooking on a medium heat? Although you’ve mentioned that it should be cooked until meat is tender and water dries out, how long does it take roughly?
Walaikum as salam warahmathullahi wabarakathu. Yes, I do cover the pan while cooking. I’ve updated the steps and mentioned it. Thank you for the question.
The time really depends on the quality and freshness of the meat. I cooked the rezala last night and it took about 25 minutes for the meat to be tender, alhamdulillah. However, there are times when it takes about 40-45 minutes. Hope this helps.
Thank you for stopping by and I hope to see you around soon again, inshaAllah.
JazakAllahu khairan. Very helpful. InShaAllah we will cook it tomorrow and update you accordingly.
I have one more question if you don’t mind. You mentioned there red chillies on the steps. Do you mean fresh ones or dry ones. Shall I crush them if I should be using the dry ones.
Assalamualaikum warahmathullahi wabarakathu. Thrilled to hear that you want to try the rezala inshaAllah. I use the dry red chilli and usually do not crush. The chilis break a little while cooking. If you prefer you can crush or break the dry chillies into smaller pieces.
I would love to know how you enjoy the rezala. Also, I have an album on FB where I upload photos when someone tries a recipe. I would love to upload yours, inshaAllah, if you send me a photo of the beef you cook 🙂
Dekhte durdanto. Achha, ote ki apni dim-o diyechhen? naki ogulo haar? Chhobite thik kheyal korte parchhine.
Dhonnobad! Na kono dim dei ni, ogulo haar. Hoe you get to try sometimes. Thank you for stopping by. Hope to see you around soon again.