Maghaz Masala Recipe - Yummy Traditional

Maghaz Masala Recipe


magaz-masala-recipe-with-step-by-step-photos

Maghaz  Masala Fry || Brain Masala || How to make a Bheja Fry with step by step photos 

Maghaz Masala 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 a 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. 
                      
magaz-masala


My Latest Video Maghaz Masala Recipe:




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 have ever tried to make at home from my recipe so let's begin
                                                      
brain masala


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magaz-masala


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

mutton-magaz



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


boil-the-magaz


Take all ingredients and prepare them 

remove-the-skin-of-onion


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

    saute-the-onion-with-zeera


    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 soft


    put-ginger-garlic-paste-along-with-tomatoes-to-the-saute-onion

    Add all dry powder spices 


    add-powder-spice-to-the-masala


    Keep mixing by adding salt to the masala


    keep-mixing-by-adding-salt

    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 

    add-green-chillies-and-chopped-green-chillies
    stir-to-mix-well-masala


    Cook masala until oil comes on top 


    cook-masala-until-comes-on-top


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


    add-chopped-magaz-to-the-masala
    stir-to-mix-well-magaz


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

    put-green-chillies-and-lemon-juice
    simmer-the-magaz


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

                             
    magaz-masala-is-done






    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

    Ingredients:
    1. 3 pieces, brain beef/mutton/lamb
    2. 1 large-sized, onion finely chopped
    3. 1 tbsp, lemon juice optional
    4. 1 handful, of 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 Maghaz 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 turn 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 maghaz at all otherwise it will lose the taste
    11. Mix well with masala by adding garam masala, chopped coriander leaves 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
    *Not be duplicated, rewritten or published without permission- Thank you! 

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