Maghaz Masala

Maghaz masala is a cherished dish across Pakistan: tender brain simmered in a rich, aromatic masala of tomatoes, chillies and garam masala. It is a celebratory delicacy, often served at family gatherings with hot naan and a squeeze of lemon.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

4 servings

Calories

480

Ingredients

• 500 g goat or sheep brain, cleaned
• 2 onions, finely chopped
• 3 tomatoes, chopped
• 3 green chillies, sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 4 tablespoons oil or ghee
• 2 tablespoons chopped coriander
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Soak the brain in cold water with a little vinegar for 15 minutes, then rinse and peel off the thin membrane.
2. Heat the oil or ghee and cook the onions until golden brown.
3. Add the ginger-garlic paste and cook for 1 minute, then add the tomatoes and spices.
4. Cook the masala until the oil separates at the edges.
5. Add the brain pieces gently and stir very carefully so they keep their shape.
6. Cover and cook on low heat for 15 minutes until the brain is tender.
7. Finish with green chillies, coriander and lemon juice, and serve hot with naan.

Pro tips

• Handle the brain gently; it is delicate and breaks easily.
• Cleaning it well and removing the membrane is essential for a good result.
• Cook on low heat so the masala coats the brain without drying it out.
• Serve immediately, as it does not reheat well.

Frequently asked questions