Maghaz Masala Recipe - Yummy Traditional

Maghaz Masala Recipe


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
brain masala

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To prepare maghaz masala first we will boil the maghaz in the 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 stick masala from 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


    Transfer to the serving dish/plate and serve hot with chapatiroti, 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, 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 glasses of 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 and 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 the 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, and serve hot with naan,rotisand chapatis
    *Not be duplicated, rewritten, or published without permission- Thank you! 

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