Brain masala

Name: Brain masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 4 pcs Goat Brains:; 1 Onions: (finely chopped); 1 cup Oil:; 1 tablespoon All Spice Powder:; 1 tablespoon Salt:; 1/4 tablespoon Turmeric Powder:; 1 tablespoon Coriander Powder:; 3 pcs Tomatoes:; 3 tablespoon Yogurt:; Ginger, Green Coriander and Fenugreek

Laila Mehdi @cook_31460780

Maghaz also known as Bheja is an official dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.

Laila Mehdi @cook_31460780

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Ingredients

30 min

4 servings

4 pcs Goat Brains:
1 Onions: (finely chopped)
1 cupOil:
1 tablespoonAll Spice Powder:
1 tablespoon Salt:
1/4 tablespoonTurmeric Powder:
1 tablespoon Coriander Powder:
3 pcsTomatoes:
3 tablespoonYogurt:
Garnish
Ginger, Green Coriander and Fenugreek

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Steps

30 min

1

Clean veins and boil the brain on high flame; filtrate the water.
2

Put oil in pan, Add ginger garlic paste, chopped onions, Tomatoes and saute for 3 minutes.
3

Then add all spice powder, salt, yogurt, chilies, turmeric powder and coriander powder
4

As it forms a thick paste, add brains to the pot.
Roast well until it leaves oil.
5

Lastly, garnish with green coriander, fenugreek and sliced ginger.
Serve hot with and enjoy a tasteful spicy masala brain.