Easiest Way to Make Appetizing Brain_Curry (Maghaz Masala)

Lillie Thompson
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Easiest Way to Make Appetizing Brain_Curry (Maghaz Masala)
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Easiest Way to Make Appetizing Brain_Curry (Maghaz Masala) Delicious, fresh and tasty.

Brain_Curry (Maghaz Masala). Brain Curry (Maghaz Masala) This is a surprisingly simple, spicy and delicious curry found all over India and Pakistan which uses lamb or goat brains. For English Turn On:- Subtitles/Closed Captions [CC] on video options. Brain Masala step by step recipe is a popular dish enjoyed by people all over, Preparing with Brain Masala.

So just follow the step by step brain masala Recipe at your home and give your views.

Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown.

Remove half of the onions and set aside.

You can have Brain_Curry (Maghaz Masala) using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Brain_Curry

(Maghaz Masala)

  1. You need of ❇️350 g (12 oz) lamb or goat brain.

  2. Prepare of ❇️1 onion, finely chopped.

  3. It’s of ❇️3 green chillis, sliced.

  4. It’s of ❇️4 tbsp plain yoghurt.

  5. You need of ❇️2 tbsp ghee or vegetable oil.

  6. Prepare of ❇️2 tsp coriander powder.

  7. You need of ❇️1 tsp garlic & ginger paste.

  8. You need of ❇️½ tsp chilli powder.

  9. You need of ❇️½ tsp salt.

  10. Prepare of ❇️½ tsp turmeric.

  11. You need of 🔯For garnish🔯.

  12. You need of ❇️Fresh coriander.

  13. Prepare of ❇️Thin slices of fresh ginger.

  14. It’s of ❇️Garam masala.

To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt, green chillies and salt.

Maghaz (Hindi: मग़ज़, Urdu: مغز, Bengali: মগজ, romanized: Mogoz, lit. 'brain') is an offal 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.

Chef Nadeem In Morning Maza On Zaiqa TV Channel Tags: Khyber Kay Chapli Kebab And Maghaz Masala Spicy Brain.

Brain_Curry

(Maghaz Masala) step by step

  1. 🔜Bring a pan of water with a pinch of turmeric to the boil. Add the brain and simmer for about 3 minutes to firm up the brain. Drain the brains then chop coarsely into about 2 cm (¾") chunks.

  2. 🔜Heat the ghee in a pan over a medium heat. Add the onions and sauté for about 6-7 minutes until the onions start to brown..

  3. 🔜Add the spices and the garlic & ginger paste. Stir-fry for a further 2 minutes. Add the chillis and stir-fry for 30 seconds. Mix in the yoghurt and continue to cook with stirring for 1 minute..

  4. Add the brain and mix well. Continue to cook uncovered without stirring for a final 5-6 minutes..

  5. 🔜Sprinkle on some garam masala, fresh coriander leaves and slices of fresh ginger to serve..

  6. ☸️Tips☸️

The texture of the brain is very soft in this dish and it is quite like eating spicy scrambled eggs. You can use lamb, goat or cow brain for this dish but be warned - brains are packed with cholesterol so dont eat this too frequently.

Maghaz is an official dish, originating from the subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine.

It is the brain of a cow, goat or sheep served with gravy.

Brain curry, Pakistani maghaz masala, fried brain and maghaz karahi are popular recipes in Pakistan.

Chinese Culture: Eating brain is also a part of culture in China.

In Chinese cuisine, brain is eaten as a delicacy, cooked in hot pot or barbecued.