Maghaz Masala
A home-style recipe for Maghaz Masala. Serves 4, ready in about 40 minutes.
Ingredients
- 4 goat brains (maghaz), or 1 beef brain, about 400 g
- 1 tbsp vinegar
- ½ tsp turmeric, for boiling
- ½ tsp salt, for boiling
- ¼ cup oil
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ¼ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
Missing something?
- No brain (maghaz)? Use no good swap, choose a different dish.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Soak the brains in cold water for 10 minutes. Gently pull off the thin outer skin and any red veins, and rinse.
- Bring 3 cups water to a boil with the vinegar, turmeric and salt. Lower in the brains and simmer for 8–10 minutes until firm. Drain, cool for a minute and cut into 2–3 cm pieces.
- Heat the oil and fry the onion for 8 minutes until golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5–6 minutes until the oil separates.
- Add the maghaz and fold it in gently. Cover and cook on low heat for 10 minutes, stirring carefully so the pieces stay whole.
- Sprinkle the garam masala and serve with naan or paratha.
Tip: If you like it mashed (as in bhuna maghaz), break the pieces up with your spoon in step 5 and cook uncovered until dry.