Maghaz Masala Recipe

Soak the brains in cold water for 10 minutes, then gently peel off the thin outer membrane and red veins with your fingers. Rinse carefully.

⏱ 10 min

Bring the poaching water to a boil with the salt, turmeric and vinegar. Lower in the brains and simmer gently until firm. Drain and cut into large chunks.

⏱ 5 min

Heat the oil in a karahi on medium heat, add the cumin, then the onions, and fry until golden.

⏱ 8 min

Add the ginger-garlic paste and fry for a minute, then add the tomatoes, salt, red chilli powder, chilli flakes, turmeric and coriander powder.

⏱ 1 min

Add the yogurt and bhuno, stirring, until the tomatoes have melted and the oil separates.

⏱ 8 min

Add the brain chunks and fold them gently through the masala. Cook on low heat, turning now and then, so they soak up the masala; some will break, which is how it should be.

⏱ 7 min

Add the green chillies, ginger and garam masala, cover for 2 minutes on the lowest heat, then scatter the coriander and serve.

⏱ 2 min