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A rich and spicy Mughlai delicacy made from tender goat brain, pan-fried with a fragrant blend of onions, tomatoes, and aromatic spices. This semi-dry dish is a true treat for adventurous food lovers.
For 4 servings
Clean and Boil the Brain
Prepare the Masala Base
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A rich and spicy Mughlai delicacy made from tender goat brain, pan-fried with a fragrant blend of onions, tomatoes, and aromatic spices. This semi-dry dish is a true treat for adventurous food lovers.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 223.04 calories per serving with 10.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Combine and Fry
Garnish and Serve
Increase the amount of green chilies to 3-4 and add 1/4 tsp of black pepper powder along with the other spices for extra heat.
Add 2 tablespoons of fresh cream or cashew paste at the end of cooking and simmer for 2 minutes for a richer, creamier finish.
For a popular street-food variation, add 2 whisked eggs to the pan along with the bheja and scramble everything together until cooked through.
Brain meat is one of the richest natural sources of DHA, an omega-3 fatty acid crucial for brain health, cognitive function, and reducing inflammation.
Provides a significant amount of Vitamin B12, which is essential for healthy nerve function, the formation of red blood cells, and DNA synthesis.
Contains a good amount of heme iron, a form that is easily absorbed by the body. Iron is vital for preventing anemia and supporting oxygen transport in the blood.
Bheja is the Hindi/Urdu word for brain, typically from a goat (mutton) or lamb, used as a delicacy in various South Asian cuisines.
Bheja is a nutrient-dense organ meat, rich in Omega-3 fatty acids, iron, and vitamin B12. However, it is also very high in cholesterol and saturated fat. It is best enjoyed in moderation as part of a balanced diet.
A typical serving of Bheja Masala Fry (around 180g) contains approximately 350-450 calories, primarily depending on the amount and type of fat (ghee/oil) used in its preparation.
Cleaning is crucial. Soak the brain in cold water for 5-10 minutes. Then, place it under a gentle stream of cold water and carefully peel off the thin outer membrane and remove any visible blood vessels or veins using your fingers. Be very gentle to avoid breaking it apart.
Yes, lamb brain is an excellent substitute for goat brain. The texture and taste are very similar, and the cooking process remains exactly the same.
Store leftover Bheja Masala Fry in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan over low heat or in a microwave before serving.