Bheja/Maghaz/Magaj or Brain (Urdu: مغز). I love to eat animal brain. Bheja/Brain Curry is originating from the Indian subcontinent, popular in Bangladeshi and Indian cuisine. The main ingredients of Bheja/Brain Curry are tomato puree, onion, ginger and garlic paste and some freshly grounded spices. Bheja/Brain Curry can be prepared using the brains of goat, sheep and lamb, etc., which is simple, spicy and delicious. In this recipe, I'm going to show you how to prepare a delicious Bheja/Brain Curry without Bheja fry. So, try this simple and delicious Bheja/Brain Curry and I'm sure you and your family would love to eat.
Bheja/Maghaz/Magaj or Brain (Urdu: مغز). I love to eat animal brain. Bheja/Brain Curry is originating from the Indian subcontinent, popular in Bangladeshi and Indian cuisine. The main ingredients of Bheja/Brain Curry are tomato puree, onion, ginger and garlic paste and some freshly grounded spices. Bheja/Brain Curry can be prepared using the brains of goat, sheep and lamb, etc., which is simple, spicy and delicious. In this recipe, I'm going to show you how to prepare a delicious Bheja/Brain Curry without Bheja fry. So, try this simple and delicious Bheja/Brain Curry and I'm sure you and your family would love to eat.
Total Time: 1 hr 30 mins
Cuisine: Indian
Course: Lunch or Dinner
Servings: 3-4
Author: Ayesha Md
Ingredients:
1 Bheja/Brain (lamb, goat, sheep or beef)
3 meduim size tomatoes (puree)
2 medium size onions (paste)
1/2 tsp fenugreek seeds (methi)
salt as per taste
water required for boiling Bheja/Brain
2 tbsp ginger paste
2 tbsp garlic paste
1-2 tbsp red chili powder
1/2 tbsp turmeric powder
2 tbsp coriander powder
1 tbsp garam masala
1 tbsp cumin powder
2 bay leaves
2 cinnamon sticks
3 cardamom pods
3 cloves
4-6 black peppercorns
1 brown cardamoms
100-150 ml oil
4-6 garlic cloves (whole)
2 inch fresh ginger (whole)
1 onion (roughly sliced)
a bunch of coriander leaves
Steps of cooking:
1) Clean and wash the brain/bheja (lamb, goat, sheep or beef). Now, boil enough water into an empty pot vessel, add roughly sliced onion, fresh ginger (whole), garlic cloves (Whole), salt, brown cardamom, green cardamom, black peppercorn, cinnamon stick, bay leaves and Bheja/Brain. Allow it to cook for about 15-20 minutes.
2) Drain the excess water and remove the Brain/Bheja from the water, let it cool down, then cut into equal size or desire shape and set aside.
3) Take an empty pot vessel, heat oil, then add fenugreek seeds and saute for 15 seconds, then add onion paste, ginger paste, garlic paste, and tomato puree cook for 5 minutes, then add salt, turmeric powder, cumin powder, garam masala powder, coriander powder, red chilli powder. Allow to cook for 15-20 minutes or till oil separates from the curry.
4) Add, previously cooked Bheja/Brain to the curry, mix them well add some water, if required, then cook for 5-10 minutes on very low flame. Now, add coriander leaves and cook for 15-30 seconds. As shown in the picture.
5) Yours delicious Bheja/Brain Curry is ready to serve. Serve hot with your favourite Naan or Rice.
1 Bheja/Brain (lamb, goat, sheep or beef)
3 meduim size tomatoes (puree)
2 medium size onions (paste)
1/2 tsp fenugreek seeds (methi)
salt as per taste
water required for boiling Bheja/Brain
2 tbsp ginger paste
2 tbsp garlic paste
1-2 tbsp red chili powder
1/2 tbsp turmeric powder
2 tbsp coriander powder
1 tbsp garam masala
1 tbsp cumin powder
2 bay leaves
2 cinnamon sticks
3 cardamom pods
3 cloves
4-6 black peppercorns
1 brown cardamoms
100-150 ml oil
4-6 garlic cloves (whole)
2 inch fresh ginger (whole)
1 onion (roughly sliced)
a bunch of coriander leaves
Steps of cooking:
1) Clean and wash the brain/bheja (lamb, goat, sheep or beef). Now, boil enough water into an empty pot vessel, add roughly sliced onion, fresh ginger (whole), garlic cloves (Whole), salt, brown cardamom, green cardamom, black peppercorn, cinnamon stick, bay leaves and Bheja/Brain. Allow it to cook for about 15-20 minutes.
2) Drain the excess water and remove the Brain/Bheja from the water, let it cool down, then cut into equal size or desire shape and set aside.
3) Take an empty pot vessel, heat oil, then add fenugreek seeds and saute for 15 seconds, then add onion paste, ginger paste, garlic paste, and tomato puree cook for 5 minutes, then add salt, turmeric powder, cumin powder, garam masala powder, coriander powder, red chilli powder. Allow to cook for 15-20 minutes or till oil separates from the curry.
1) Clean and wash the brain/bheja (lamb, goat, sheep or beef). Now, boil enough water into an empty pot vessel, add roughly sliced onion, fresh ginger (whole), garlic cloves (Whole), salt, brown cardamom, green cardamom, black peppercorn, cinnamon stick, bay leaves and Bheja/Brain. Allow it to cook for about 15-20 minutes.
2) Drain the excess water and remove the Brain/Bheja from the water, let it cool down, then cut into equal size or desire shape and set aside.
3) Take an empty pot vessel, heat oil, then add fenugreek seeds and saute for 15 seconds, then add onion paste, ginger paste, garlic paste, and tomato puree cook for 5 minutes, then add salt, turmeric powder, cumin powder, garam masala powder, coriander powder, red chilli powder. Allow to cook for 15-20 minutes or till oil separates from the curry.
5) Yours delicious Bheja/Brain Curry is ready to serve. Serve hot with your favourite Naan or Rice.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...
