Maghaz Masala

Ingredients

Goat brain

1, cleaned and boiled

Onions

2 medium, finely chopped

Tomatoes

2 medium, chopped

Green chilies

2-3, chopped (adjust to taste)

Fresh coriander leaves

1/4 cup, chopped (for garnish)

Oil

4 tablespoons (vegetable or ghee)

Salt

to taste

Garam masala powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Instructions

1. Begin by cleaning the goat brain under cold water. In a pot, bring water to a boil and gently add the brain. Boil for 5 minutes to ensure it is clean and safe to eat. Drain and set aside.
2. In a large pan, heat the oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to prevent burning.
3. Add the ginger and garlic paste to the pan, and sauté for an additional 2-3 minutes until fragrant.
4. Stir in the chopped tomatoes and green chilies. Cook until the tomatoes soften and break down, about 5 minutes.
5. Sprinkle in the red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well and let the spices cook for another 2-3 minutes, enhancing their flavors.
6. Gently add the boiled brain to the pan, stirring carefully to avoid breaking it apart. Cook on low heat for 10-15 minutes, allowing the brain to absorb the rich flavors of the masala.
7. Once cooked, remove from heat and garnish with freshly chopped coriander leaves before serving.