🧠 A Bold and Spicy Treat: Authentic Brain Masala Recipe for Food Lovers
Introduction:
Brain Masala, known as Maghaz Masala in Urdu, is one of Pakistan’s most flavorful delicacies. This rich, spicy, and melt-in-the-mouth dish is a true favorite for adventurous foodies who love depth in their desi flavors. Cooked with fragrant masalas and a buttery base, this recipe brings restaurant-level taste straight to your home kitchen — without the overwhelm.
🍳 Ingredients:
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Goat or lamb brain – 3 pieces (cleaned, membranes removed)
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Onion – 1 large (finely chopped)
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Tomato – 1 medium (chopped or pureed)
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Green chilies – 2 (slit or chopped)
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Ginger garlic paste – 1 tbsp
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Red chili powder – 1 tsp
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Turmeric powder – 1/4 tsp
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Coriander powder – 1 tsp
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Garam masala – 1/2 tsp
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Salt – to taste
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Butter or ghee – 2 tbsp
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Fresh coriander – chopped
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Lemon wedges – for serving
🔥 Instructions:
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Pre-boil the Brain: In boiling water with a pinch of turmeric and salt, simmer brains for 3–4 minutes. Remove, rinse gently, and set aside.
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Make the Masala Base: In a pan, heat butter or ghee. Add chopped onion, and sauté until golden.
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Add ginger garlic paste and cook until aromatic. Stir in tomatoes, chili powder, turmeric, and coriander powder. Cook until oil separates.
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Add Brains: Gently add the brains and mix softly to avoid breaking. Let them simmer in the masala for 6–8 minutes.
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Sprinkle garam masala and green chilies. Mix, garnish with coriander, and serve hot.
🍽️ Serving Tips:
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Best served with naan, paratha, or kulcha
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Add an egg on top for a “buttery Anda Maghaz” twist
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Serve with lemon wedges for brightness
🌟 Final Thought
Brain Masala isn’t just a dish — it’s an experience of bold tradition and rich flavor. For those who crave more than ordinary, this spicy delicacy is a gourmet-level adventure. Cook it once, and you’ll understand why Maghaz is a cherished treasure in desi cuisine. 🧠🔥