Maghaz Masala Fry || Brain Masala || How to make a Bheja Fry with step-by-step photos and video...
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.
My Latest Video Maghaz Masala Recipe:
This amazing Magaz
Masala recipe is an excellent and healthy dish, as well as a popular dish which actually is used brain of goat, lamb, or cow, another well-known name, is Bheja Fry which is quite a common name in Pakistani
hotels, and 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 is good to serve your family or guests.
This an easy and
simple recipe with the most fabulous taste you have ever tried to make at home from my
recipe so let's begin.
To prepare maghaz masala first we will boil the maghaz in turmeric water.
Take a medium pot pour water with turmeric powder, bring it to a 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 the ingredients and prepare them.
Heat the oil and saute the onion for 5 minutes add cumin seeds and mix them well.
Now add ginger garlic paste and fry it with onion for a minute then add chopped tomatoes, and cook the tomatoes with onion on medium flame until turns 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 sticking masala from the base.
Cook masala until oil comes on top.
Add chopped maghaz to the cooked masala, stir to mix well maghaz with masala then add garam masala.
Now add green chilies, and coriander leaves along with lemon juice then mix well with a light hand, simmer the maghaz masala for 2 minutes on a very low flame.
Brain Masala this recipe of mutton brain curry is the perfect, flavored, and delicious dish to prepare and relish during a rainy paired with naan or chapati.
Ingredients:
- 3 pieces, brain beef/mutton/lamb
- 1 large-sized, onion finely chopped
- 1 tbsp, lemon juice optional
- 1 handful, of fresh coriander leaves
- 4-5 pieces, small/big green chilies as desired
- 2 green chilies, finely chopped
- 1 tbsp, ginger grated
- 1 tbsp, ginger garlic paste freshly ground
- 1 tsp, red chili powder
- ½ tsp, red chili flakes
- ½ tsp, basic garam masala
- 2 medium-sized, tomatoes chopped
- 1/3 tsp, crushed black pepper
- ½ tsp, cumin powder
- 1/4 tsp, fenugreek seeds
- 1/3 tsp, cumin seeds
- 1 ½ tsp, crushed coriander seeds
- 1/3 tsp, turmeric powder
- Salt to taste
- 150ml, olive oil
For Boiling Brain:
- 3-4 glasses of water
- ½ tsp, turmeric powder
- Colander
- Medium pot
How to make Maghaz Masala?
- Heat the oil in a medium pot and sauté the onions for about 5 minutes on medium heat.
- Put cumin seeds and mix well.
- Now add ginger garlic paste, further stir well for 2-3 minutes on low-medium flame
- Then add chopped tomatoes and cook them till turn soft
- Keep on stirring by adding red chili powder, red chili flakes, turmeric powder, crushed coriander seeds, fenugreek seeds, cumin powder, and salt
- Stir to mix well masala on low-medium flame for 2 minutes then add green chilies along with grated ginger
- Cook the masala on low-medium till the oil is separated
- Turning the flame to low then
- Adjust the salt at this stage and then add chopped magaz
- Note, don't mash the maghaz at all otherwise it will lose the taste
- Mix well with masala by adding garam masala, chopped coriander leaves lemon juice
- Further, mix and simmer it for 2 minutes, turn off the flame
- Transfer to the serving dish, and serve hot with naan,rotis, and chapatis
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