Maghaz Masala Recipe ( Behja Fry)

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, flavoured, and delicious dish to prepare and relish during the rainy season, 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 chilli 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 that actually uses the brain of goat, lamb, or cow. Another well-known name, Bheja Fry, which is quite common in Pakistani hotels, restaurants, and roadside dhabas, is a Masala recipe that 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 is an easy and simple recipe with the most fabulous taste you have ever tried to make at home,e from my recipe, so let's begin.

                                                      

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

Take a medium pot,t pour water with turmeric powder, bring it to a boil, then put the 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 chillies to the masala, stir to mix well, and splash some water to prevent the masala from sticking to the base. 

Cook the masala until the oil comes to the top. 

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

Now add green chillies 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 chapati, roti, and naan...

                         

Magaz Masala
Author: Sana Rasheed
Preparation Time: 15 mins
Cooking time:15 mins
Total time:30 mins
Servings:5
Recipe Category: Non-veg
Cuisine: Pakistani
Calories per serving:452 kcal 

Brain Masala, this recipe of mutton brain curry is the perfect, flavorful, and delicious dish to prepare and relish on a rainy day, ra yday aired 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 chillies as desired
6. 2 green chillies, finely chopped
7. 1 tbsp, ginger, er grated
8. 1 tsp, ginger garlic paste, te freshly ground
9. 1 sp, rechillili powder
10. ½ sp, rechillili flakes
11. ½ tsp, basic garam masala
12. 2 medium-sied, tomato, es chopped
13. 1/3 tsp, crushed black pepper
14. ½ tsp, cumin powder
15. 1/4 tsp, fenugreek seeds 
16. 1/3 sp, cumin seeds
17. 1 ½ tsp, crushed coriander seeds
18. 1/3 tp, turmeric powder
19. Salt to taste
20. 150m, 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 they turn soft
5. Keep on stirring by adding red chilli powder, red chilli flakes, turmeric powder, crushed coriander seeds, fenugreek seeds, cumin powder, and salt
6. Stir to mix well the masala on low-medium flame for 2 minutes, then add green chillies along with grated ginger
7. Cook the masala on low-medium heat 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,l otherwise it will lose the taste
11. Mix well with masala by adding garam masala, chopped coriander leaves, and lemon juice
12. Further, mix and  simmer it for 2 minutes, then turn off the flame
13. Transfer to the serving dish, and serve hot with naan,rotis, and chapatis

*Not to be duplicated, rewritten, or published without permission- Thank you!