How To Make Authentic Beef Rezala At Home

In a bowl, mix the beef with ginger paste, garlic paste, yogurt, mustard paste, and salt. Let it marinate for 5–10 minutes.

In a large pot or kadai, heat mustard oil and regular oil together.

Add the whole garam masala (including red chilies) and let it sizzle for a few seconds.

Then add onion paste and sauté for 3–4 minutes until the raw smell goes away.

Add crushed green chilies and mix well.

Add the marinated beef to the pot. Stir and cook on medium-high heat for 5 minutes.

Add roasted cumin powder and garam masala powder. Mix it all in nicely.

In a blender, combine peanuts, almonds, cashews, sesame seeds, raisins, and a little water to make a smooth paste.

Pour it into the pot and rinse the blender jar with a splash of water—add that in too.

Now cook on low to medium heat, stirring constantly for 15–20 minutes until oil starts to separate.

Add 1¼ cup of hot water. Cover and let it simmer on low heat for about 20 minutes, stirring occasionally.

Once the beef is tender and oil has risen to the top, stir in the coconut milk.

Simmer for another 10–15 minutes on low heat until oil floats again.

Heat a piece of charcoal until red-hot.

Place it in a small bowl and sit it in the middle of the rezala pot.

Pour 1 tsp ghee over the charcoal and immediately cover the pot with a lid.

Let it smoke inside for 2 minutes, then remove the charcoal.

Sprinkle fried onions on top and serve hot with porota or pulao.

Equipment Needed

Spice Level:

Dietary