Brain Masala with Ladi Pav

Instructions

1. 1

   Clean and Boil the Brain

   • Gently wash the lamb brain under cold running water. Be very careful as it is extremely delicate.
   • Painstakingly remove the thin outer membrane and any visible veins or blood vessels. This step is crucial for a good texture and taste.
   • In a medium pot, bring 4 cups of water to a boil. Add 1/4 tsp of turmeric powder and 1/2 tsp of salt.
   • Carefully lower the cleaned brain into the boiling water. Cook for 5-7 minutes until it becomes firm and opaque.
   • Using a slotted spoon, remove the brain and place it in a bowl of cold water for a minute to stop the cooking process. Drain completely.
   • Once cool enough to handle, gently chop the boiled brain into 1-inch bite-sized pieces.
2. 2

   Prepare the Masala Base

   • Heat ghee in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see the ghee separating from the masala at the edges.
3. 3

   Cook the Brain in Masala

   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds until fragrant.
   • Add the chopped, boiled brain pieces to the pan. Gently fold them into the masala, ensuring they are well-coated without breaking them apart.
   • Season with 3/4 tsp of salt (or to taste) and pour in 1/4 cup of water. Stir gently to combine.
   • Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the brain to absorb the rich flavors of the masala.
4. 4

   Garnish and Serve

   • Uncover the pan. The gravy should be thick and clinging to the brain pieces.
   • Sprinkle the garam masala and drizzle the fresh lemon juice over the dish.
   • Garnish generously with freshly chopped coriander leaves.
   • Give it one final, gentle stir and turn off the heat.
   • Serve the Brain Masala hot with fresh roti, naan, or soft pav.