Mutton Magaz Masala Recipe - Yummy Traditional

Mutton Magaz Masala Recipe


Mutton Magaz || Brain Masala || How to make a Brain masala with step by step photos 

Mutton Magaz recipe of the mutton brain, curry is the perfect, flavored, and delicious dish to prepare and relish during the rainy paired with naan or chapati
Brain Masala is a Pakistani dish made from the fried brain of goat with spicy Masala to give it a perfect traditional taste. Brain Masala is also known as “Maghaz Masala” or “Bheja Fry” in Urdu. This recipe can be made with beef or lamb’s brain following the same recipe. 
Ingredients used to make Brain Masala onion (brown and paste), ginger/ garlic paste, tomato, red chili powder, turmeric powder, salt, coriander, and oil. 

This amazing Magaz Masala recipe is an excellent and healthy dish as well as a popular dish in which actually is used brain of goat, lamb or cow, another well famous name is Bheja Fry this is quite a common name known in Pakistani hotels, restaurants and roadsides restaurant or dhaba hotel
Brain Masala recipe can be served with Roti or Chapatti. This delightful Brain Masala recipe can be ready in minutes and good to serve your family or guests. 
An easy and simple recipe with the fabulous taste you ever try it to make at home from my recipe so let's begin with step-by-step photos...


To prepare magaz masala first we will boil the magaz in the turmeric water


Take a medium pot pour water with turmeric powder, bring it to boil then put brains in the water, boil it on high flame for around 5 minutes, drain them out in the colander  and remove the veins instantly, coarsely cut the brain keep aside


Take all ingredients and prepare them 


Meat the oil and saute the onion for 5 minutes and add cumin seeds mix them well 


    Now add ginger garlic paste fry it with onion for a minute then add chopped tomatoes, cook the tomatoes with onion on medium flame until turns to soft


    Add all dry powder spices 


    Keep mixing by adding salt to the masala


    Now add grated ginger and chopped green chilies to the masala, stir to mix well, and splash some water to prevent stick masala from base 


    Cook masala until oil comes on top 


    Add chopped magaz to the cooked masala, stir to mix well magaz with masala then add garam masala


    Now add green chilies, coriander leaves along with lemon juice then mix well with a light hand, simmer the magaz masala for 2 minutes on very low flame


    Transfer to the serving dish/plate and serve hot with chapati,roti, and naan...


    Brain Masala this recipe of mutton brain curry is the perfect, flavored, and delicious dish to prepare and relish during the rainy paired with naan or chapati

    1. 3 pieces, brain beef/mutton/lamb
    2. 1 large-sized, onion finely chopped
    3. 1 tbsp, lemon juice optional
    4. 1 handful, fresh coriander leaves
    5. 4-5 pieces, small/big green chilies as desired
    6. 2 green chilies, finely chopped
    7. 1 tbsp, ginger grated
    8. 1 tbsp, ginger garlic paste freshly ground
    9. 1 tsp, red chili powder
    10. ½ tsp, red chili flakes
    11. ½ tsp, basic garam masala
    12. 2 medium-sized, tomatoes chopped
    13. 1/3 tsp, crushed black pepper
    14. ½ tsp, cumin powder
    15. 1/4 tsp, fenugreek seeds 
    16. 1/3 tsp, cumin seeds
    17. 1 ½ tsp, crushed coriander seeds
    18. 1/3 tsp, turmeric powder
    19. Salt to taste
    20. 150ml, olive oil
    For boiling brain:
    1. 3-4 glass water
    2. ½ tsp, turmeric powder
    3. Colander
    4. Medium pot
    How to make magaz masala?
    1. Heat the oil in a medium pot and sauté the onions for about 5 minutes on medium heat
    2. Put cumin seeds and mix well
    3. Now add ginger garlic paste, further stir well for 2-3 minutes on low-medium flame
    4. Then add chopped tomatoes cook them till turns to soft
    5. Keep on stirring by adding red chili powder, red chili flakes, turmeric powder, crushed coriander seeds, fenugreek seeds, cumin powder, and salt
    6. Stir to mix well masala on low-medium flame for 2 minutes then add green chilies along with grated ginger
    7. Cook the masala on low-medium till oil is separated
    8. Turning the flame to low then
    9. Adjust the salt at this stage and then add chopped magaz
    10. Note, don't mash the magaz at all otherwise it will lose the taste
    11. Mix well with masala by adding garam masala, chopped coriander leaves along with lemon juice
    12. Further, mix and  simmer it for 2 minutes, turn off the flame
    13. Transfer to the serving dish, serve hot with naan,rotisand chapatis
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