Dimer Rezala – Egg Korma Bengali Style (Instant Pot)
A rezala is a moghal dish, usually made with goat meat. It is the quintessential accompaniment to Biryani. Last month, when my brother was visiting, we had a meatless majority in the house. The brother and the daughter are both in the meatless camp. I decided to tweak my chicken rezala recipe from the Bengali 5 Spice and this egg rezala or Dimer rezala was born. It has been lurking in the corners as I had to remake this a couple of times before it was post worthy.
My Dimer Rezala Story
The brother’s trip commenced and ended with its usual whirlwind quality. As always, there is good food in the center stage. Working with more vegetarian options adds its own layers of soulfulness. There were more things out and around in the market then. We are now relegated to mostly beets and carrots.
Today is a strange sort of holiday. The daughter has school, so I ended up taking her to school. I am now shooting the breeze in a diner, with bottomless cups of coffee as I wait for a train. A train to take me to the dentist at NYC. The story of my life… It has taken me forever to find a dentist I like. After a while, I find one in NYC. Which would be swell, except that I am not working in NYC anymore.
Control in my kitchen
Well, that is why I like to remain focused around cooking. In my kitchen, even around my instant pot, things remain more predictable. Flavors, spices and results that I can call my own. The richness of flavor in this dish comes from fried onions and cooking the gravy low and slow. In this instant pot variation, I did the onions but ditched the low and slow part of the sauce. The result was good and done in a predictably quick manner. If like me you have a stash of boiled eggs handy on demand, this dish will become your new party favorite.
Another rezala recipe off the beaten path is the cauliflower rezala. And for a comforting and soulful Bengali recipe consider this Bengali Fish Stew.`
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A simple and flavorful take on Bengali egg korma or Dimer Rezala done in the instant pot.
Ingredients
- 4 tablespoons oil
- 2 bay leaves
- 2 red onions, thinly sliced
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt or to taste
- 1 teaspoon sugar
- 2 teaspoon Bengali or other garam masala
- 1/4 teaspoon powdered nutmeg
- 1/2 teaspoon red cayenne pepper
- 1/2 cup Greek yogurt
- 6 hard boiled eggs, shelled
- 1 tablespoon ghee
- 2 to 3 dried red chillies
- 1 tablespooon rosewater (optional)
Instructions
- Turn the instant pot onto saute mode. Add in the oil and heat for about a minute. Add in the bay leaves.
- Add in the red onions and saute for 6 to 8 minutes. The onions should soften and turn golden brown. Remove about 1/4 for garnishing.
- Add in the ginger paste and garlic paste. Add in the salt, sugar, garam masala, nutmeg and cayenne pepper and stir in the greek yogurt.
- Add in the eggs and 1/4 cup water and stir well. Cover and pressure cook for 1 minute. Release the pressure after 5 minutes.
- Stir well.
- In a small skillet heat the ghee and add in the red chilies and allow then to cook for 30 seconds. Pour the seasoned ghee over the eggs.
- Sprinkle with the rosewater if using.
- Enjoy with rice or parathas.
Dia
Thank you so much for this recipe!