indianMediumnon vegetariangluten freedairy freenut free

Brain Masala

Name: Brain Masala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g goat brain (cleaned carefully, whole or halved); 500 ml water (for boiling brain); 1 pinch turmeric powder (for boiling brain); 1 pinch salt (for boiling water); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs green chili (slit or finely chopped); 1 tbsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch black pepper; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(28)

TASTE SCORE

8/10

Tender goat brain cooked gently in a spiced onion-tomato masala until soft and creamy. This rich Indian specialty comes together quickly and tastes best with roti, pav, or steamed rice.

PREP

20m

COOK

20m

SERVES

1 KATORI

233 cal

SERVINGS

METHOD · 7 STEPS

prep · ~7 min
Clean and portion the brain.
1.Rinse the goat brain very gently under cold water.
2.Remove any thin membrane or veins without breaking the lobes too much.
3.Keep the pieces whole or cut them into large chunks for easier handling.
TIPHandle the brain gently so it stays intact and does not turn mushy too early.
boil · ~5 min
Parboil the brain.
1.Bring 500 ml water to a gentle boil with turmeric powder and 1 pinch salt.
2.Add the goat brain and cook just until lightly set, about 3 to 4 minutes.
3.Lift it out carefully, let it cool slightly, and cut into medium pieces.
TIPDo not overboil; the brain will cook again in the masala and can break apart if cooked too long now.
saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add onion and green chili, then cook until the onion turns light golden, 5 to 7 minutes.
3.Add ginger-garlic paste and cook until the raw smell disappears, about 1 minute.
saute · ~7 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add red chili powder, coriander powder, cumin powder, garam masala, black pepper, and 0.25 tsp salt.
3.Mix well and cook for 1 to 2 minutes so the spices bloom.
TIPKeep the heat medium-low after adding spices so they toast without burning.
simmer · ~5 min
Fold in the brain and finish gently.
1.Add 60 ml water to loosen the masala.
2.Add the parboiled brain pieces and fold very gently so they stay in soft chunks.
3.Cook on low heat for 3 to 4 minutes until the masala coats the brain well.
TIPStir with a flat spoon and use light folds instead of vigorous mixing.
garnish
Finish with coriander leaves and lemon juice.
serve
Serve hot with roti, pav, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Parboil only until the brain just firms up; if it turns fully opaque and tight, it will crumble in the masala.
2
Cool the parboiled brain for a few minutes before cutting so you get cleaner pieces with less breakage.
3
Cook the onions to light golden, not deep brown, so the masala stays soft and doesn't overpower the delicate brain.
4
After adding the brain, use a flat spatula and fold from the sides instead of stirring in circles.
5
Add lemon juice only after switching off the heat to keep its brightness and avoid a slightly bitter finish.
6
This dish is best eaten fresh; reheating too long can make the brain grainy and break the masala.
7
If the masala looks dry before the brain is added, loosen it with a splash more hot water rather than extra oil.