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.

                                                      

If you have tried this Maghaz Mas, don’t forget to rate the recipe. You can also follow me on social media.

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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...

                         

Degi Aloo Gosht Recipe

                   

Degi Aloo Gosht | Gosht Aloo || How to make Degi Aloo Gosht with step-by-step photos

Degi aloo gosht is a tasty, aromatic gravy-based curry which is made up of beef, potatoes, and some other basic ingredients and spices. It is very simple and easy to cook.

Aloo gosht is a traditional and popular non-veg curry in Pakistan. It is a staple stew in every home, and every home has a different version.

The ingredients are more or less the same; the real difference is in the cooking style, timings, and temperature. What’s more interesting is that no one has an accurate recipe, and everyone cooks through “andaza”, which is a visual estimation. So when I cook aloo gosht, it tastes different from my mother's version, and that’s lovely,y having a different taste every time.

                 

It is a favourite and common dish in Pakistan and is commonly consumed as comfort food in the subcontinent

I cooked this curry in a clay pot, as cooking in a clay pot brings the aromatic flavour to the curry. I also used ghee to make this because ghee is considered the key to all traditional-type recipes.

I used beef in this recipe, but it can also be mutton, lamb, or chicken. Additionally, if you don’t have a clay pot, so simple to cook it in any pot. The gosht can be served and eaten with bagara rice,zeera rice, zeera raita, chapatis, paratha, and naan.   

                            

Recipe tips:

1. Meat: If you are cooking aloo gosht in beef, then you must choose calf meat, which is more tender and juicy than beef
2. Potato: nowadays running summer days in Pakistan and most countries in the world,d so choose potatoes to be very careful, as the potato taste becomes worse during hot weather, while the best potato type is red, which is easily available from vegetable vendors and grocery supermarts    
3. Clay pot: I prefer to make degi aloo gosht in the clay pot because this is ideal for bringing the degi taste and flavour to the curry
4. Ghee: As I have mentioned above, all traditional recipes cook well with ghee,e so choose ghee if there isn’t any health issue you have
5. Ginger garlic: beef, lamb, or mutton is the meat which takes more time to be tender than chicken or fish, so add fresh chopped ginger garlic instead of paste as it makes the curry taste better
6. Spices: as far as possible, especially in this degi aloo gosht, use homemade ground spices such as degi lal mirch or Kashmiri red chilli, coriander powder, turmeric powder,zeera powder, and garam masala. If possible, to secure your health from harmful chemicals which are added to masala powder to preserve it for a long time.
7. Yoghurt: try to level best prepare yoghurt at home as it is a lower price than at the market second thing is that the taste is also good of homemade yogurt
8. One thing that is more important to keep in mind is that you don’t overcook the meat, asthe meat is cooked again with veggies.

So let’s begin with step-by-step photos:

For more similar recipes:

Tinday gosht

Moong dal gosht

Basic meat curry

Lauki aloo gosht

If you have tried this Degi Aloo Gosht Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first rinse the meat thoroughly under running water and set it aside.e

                       

Peel and chop the onion, ginge,r and garlic.

                      

Peel and cut the potatoes into cubesrinsese them, and sprinkle some pinches of food colouring.

              

Chop coriander and green chillies. 

                         

Take yoghurt into a medium-sized bowl and then combine red chilli powder, Kashmiri red chilli powder, crushed red chilli powder, turmeric powder, crushed coriander powder, salt, and cumin powder.

            

Mix all powdered spices with yoghurt until everything is incorporated.

               

Spiced yoghurt is ready. Keep it aside.

                            

Heat the ghee in the clay pot. Fry the onion slices with papaya and ginger-garlic on medium flame until they turn translucent. Put the washed meat into the onion and fry them together till the meat changes colour.   

                     

Once the meat gets to change the color

                           

Put spiced yoghurt into the meat.

                  

Roast the meat with the spicy yoghurt.rt

             

Till oil is separated

                           

                     

Pour the water into the pot.

                      

Bring it to a boil on the high flame and cover the lid. Allow cooking until the meat becomes tender to 90% ( you may cook in the pressure cooker)

                      

Remove the lid and stir further for 5 minutes on low-medium

             

Add potato chunks

                                 

Along with garam masala powder to the meat

                   

Roast the meat with potatoes for a minute.

                     

Pour ¾ cup of water into the pot. Potatoes should be immersed in gravy.

                       

Bring it to a boil, cover the lid, and cook for 7-10 minutes until potatoes are fork-tender.

                   

Sprinkle chopped coriander and chillies. Allow to simmer for 2 minutes over low heat.

                           

   

Degi aloo gosht is ready. Transfer to the serving bowl. Garnish with coriander aanchoviess

               

Serve with flavoured rice, roti, naan, and cumin raita.

                       

Chicken Steam Roast Recipe

Chicken Steam Roast || Steam Chicken Recipe || How to Make Chicken Roast with step-by-step recipe 

Steam Chicken Roast is a unique, nutritious, and delicious relish dish popular in Pakistan. The main highlight of the Steam Roast Chicken recipe is the marination batter that includes yogurt, red chili, salt, garlic, black pepper, black cardamom, green chili paste, and lemon juice, then it is smoked with charcoal.

Steam roasted chicken is one of the most healthy recipes, especially for those who cannot have oily foods and have any health issues doctors prevent using oily foods, don't need to worry they can have it without taking any stress just because it's healthy and safe, additionally, it's an ideal recipe even those who are on a diet and they have weight issue as well, this recipe is prepared with only 2 tbsp olive oil and a few spices.

It’s my own family recipe. I have told you before that in my family,y very few spices are used in the cooking. Trust me, they have very good taste after preparing the dish. Here I am gonna vary it using charcoal smoked in the steam roasted chicken, so let’s begin...

If you have tried this Chicken Steam Roast, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, wash the chicken very well under running water and make 4 slits on each chicken piece with a sharp knife.        

                             

Place the charcoal on the gas to heat well.
                             

Take black peppercorns and black cardamom seeds and grind them together until a fine powder. Keep aside.

In a large mixing bowl, put chicken pieces along with all ingredients. Note: You can even add cream along with yogurt to give more softness to the chicken, mix them very well

Now, give it to charcoal smoke. Keep a small steel/aluminum bowl in the middle of the chicken mixture. Place coal in a bowl, and drop some ghee/butter on the coal.  

Cover the lid tightly for 10 minutes or until the smoke is finished. Now remove the charcoal from the chicken bowl and keep it in the fridge for about 4 hours.

                        

Place a steamer on the stove to add 200ml of water, or you can adjust the water according to the capacity of your steamer. Let's bring it to a boil on a high flame.
                       

Meanwhile, one foil sheet is cut into 2 pieces, and wrap the chicken piece with the foil sheet properly.
                    

Repeat the same process with all remaining chicken pieces, then place them in the steamer and cover it for around 30-40 minutes.

Afterward, remove from the foil and transfer to the serving tray.

Now ready to serve with green sauce and raita at dinner/lunch