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A rich and spicy Mughlai delicacy made from tender goat brain, scrambled with onions, tomatoes, and aromatic spices. This unique dish has a soft, creamy texture and is ready in under 45 minutes, perfect with hot rotis or pav.
Clean and Blanch the Brain
Prepare the Masala Base
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A rich and spicy Mughlai delicacy made from tender goat brain, scrambled with onions, tomatoes, and aromatic spices. This unique dish has a soft, creamy texture and is ready in under 45 minutes, perfect with hot rotis or pav.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 303.81 calories per serving with 19.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Bheja Masala
Garnish and Serve
For a richer, creamier texture, stir in 2 tablespoons of fresh cream (malai) or cashew paste in the last minute of cooking.
Increase the heat by adding more green chilies or a 1/4 teaspoon of black pepper powder along with the other spices.
Serve the prepared Bheja Masala stuffed inside a buttered and lightly toasted pav (bread roll) for a classic Mumbai street food experience.
This recipe works perfectly with lamb brain as well. The cleaning and cooking process remains identical.
Brain is a potent source of DHA, an omega-3 fatty acid that is crucial for cognitive function, brain health, and reducing inflammation throughout the body.
This dish is particularly high in Vitamin B12, which is essential for healthy nerve function, the formation of red blood cells, and DNA synthesis.
Provides a good amount of heme iron, a form of iron that is more easily absorbed by the body than plant-based iron, helping to prevent anemia and boost energy levels.
Bheja Masala is a delicacy rich in nutrients like omega-3 fatty acids, iron, and B vitamins. However, it is also very high in cholesterol and saturated fats. It is best enjoyed in moderation as part of a balanced diet.
A single serving of Bheja Masala (approximately 210g) contains around 380-450 calories, primarily depending on the amount and type of fat (ghee or oil) used in its preparation.
Cleaning is crucial. First, rinse the brain under cold water. Then, blanch it in boiling water with turmeric and salt for 3-4 minutes. This firms it up and makes it easier to handle. After cooling, gently peel away the thin outer membrane and any visible blood vessels.
When cooked correctly, Bheja Masala should have a soft, creamy, and melt-in-your-mouth texture, often compared to rich scrambled eggs. If it feels rubbery or chewy, it has likely been overcooked.
Bheja Masala is best served fresh and hot. While you can store it in the refrigerator for up to a day, it may lose some of its delicate texture upon reheating. Reheat gently on the stovetop with a splash of water.