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Maghaz Masala
Indulge in the rich and creamy Maghaz Masala, a traditional Pakistani delicacy that elevates the humble goat brain into a luxurious dish. With its aromatic spices and a touch of heat, this dish is often served during special occasions and celebrations, symbolizing hospitality and culinary prowess. The unique texture of the brain paired with the vibrant masala creates a truly unforgettable experience for the palate.
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
- 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.
- 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.
- Add the ginger and garlic paste to the pan, and sauté for an additional 2-3 minutes until fragrant.
- Stir in the chopped tomatoes and green chilies. Cook until the tomatoes soften and break down, about 5 minutes.
- 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.
- 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.
- Once cooked, remove from heat and garnish with freshly chopped coriander leaves before serving.
Tips
- For a creamier texture, you can add a splash of heavy cream during the last few minutes of cooking.
- Serve this dish with naan or steamed rice to soak up the delicious masala.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 400 Fat: 35g Carbs: 10g Protein: 20g Sodium: 300mg Sugar: 5g
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