Name: Bheja Fry Masala | Brain Fry Masala | Eid Special Recipe | Easy & Simple Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 People
Cuisine: Indian
Ingredients: 3-4 tbsp Oil; 1 medium, finely chopped Onion; 1 tbsp, crushed Garlic; 1-2 tbsp, chopped (to taste) Green Chilies; 1 tsp (to taste) Salt; 1/2 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 tsp Kanda Lasun Masala; 1 tbsp Kashmiri Red Chili Powder; 1 piece, washed Goat Brain; 1/2 tsp Garam Masala; for garnish Coriander Leaves

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

3 People

Calories / Serving

~400 kcal

Recipe by The Smart Choice on YouTube

Recipe Summary

This is an easy and simple recipe for Bheja Fry Masala, perfect for Eid celebrations. Made with minimal spices, this dish is delicious and will be a hit with everyone. It's a quick and flavorful brain fry that's ready in under an hour.

Adjust servings

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All Ingredients - Main Ingredients

Oil 3-4 tbsp
Onion 1 medium, finely chopped
Garlic 1 tbsp, crushed
Green Chilies 1-2 tbsp, chopped (to taste)
Salt 1 tsp (to taste)
Turmeric Powder 1/2 tsp
Coriander Powder 1 tsp
Kanda Lasun Masala 1 tsp
Kashmiri Red Chili Powder 1 tbsp
Goat Brain 1 piece, washed
Garam Masala 1/2 tsp
Coriander Leaves for garnish

Tools You'll Need

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Step-by-Step Instructions

Step 1: Heat Oil and Sauté Onions

Place a pan on the stove and add 3-4 tablespoons of oil. Let it heat up. Add 1 medium, finely chopped onion and sauté it, stirring continuously with a spoon, until it becomes soft and pink. Do not burn the onions.

Step 2: Add Garlic and Green Chilies

Once the onions are soft, add 1 tablespoon of crushed garlic and mix well. Then, add 1-2 tablespoons of chopped green chilies (adjust to your taste) and continue to sauté for a few minutes.

Step 3: Season with Salt and Spices

Add 1 teaspoon of salt (to taste), 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of Kanda Lasun Masala, and 1 tablespoon of Kashmiri red chili powder. Mix all the spices thoroughly with the sautéed onions and chilies, ensuring everything is well combined.

Step 4: Add Goat Brain and Mix

Add the thoroughly washed goat brain to the pan with the spices. Mix the brain gently with the masala, ensuring it's evenly coated. Break up the brain into smaller pieces as it cooks.

Step 5: Add Garam Masala and Coriander

After the brain has cooked for a few minutes and mixed well with the spices, add 1/2 teaspoon of garam masala. Stir well to incorporate the garam masala. Garnish with fresh chopped coriander leaves.

Step 6: Cover and Cook

Cover the pan with a lid and let the Bheja Fry Masala cook on low heat for about , allowing the flavors to meld and the brain to cook completely. Uncover and check for doneness. If needed, cover and cook for a few more minutes.

Step 7: Serve Hot

Once the Bheja Fry Masala is perfectly cooked and the oil has separated, it's ready to be served. Transfer to a serving dish and enjoy hot with roti, paratha, or bread.

Pro Tips

• Do not overcook the onions; just soften them until pink.

• Adjust green chilies and red chili powder according to your spice preference.

• Ensure the goat brain is thoroughly washed and cleaned before cooking.

Recipe Variations

• Add a splash of lemon juice at the end for a tangy flavor.

• Garnish with ginger juliennes for added texture and aroma.

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