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Spicy Brain Masala served in a copper bowl with naan and fresh coriander garnish

Brain Masala Recipe | Goat Brain Curry, Beef Brain Masala & More

Brain Masalais a popular South Asian delicacy. Known as bhejafry in Pakistan and India, this dish is made from goat or beefbrain cooked in a rich, spicy masala.
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Ingredients Method Notes

Ingredients
  

  • 2 goat brains cleaned
  • 2 medium onions chopped
  • 2 tomatoes chopped
  • 2 green chilies sliced
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tbsp yogurt
  • 3 tbsp oil or ghee
  • Fresh coriander leaves for garnish
  • Salt to taste

Method
 

  1. Clean the goat brains and soak in warm water for 5 minutes. Remove veins and membrane.
  2. Heat oil in a pan, add cumin seeds, and let them crackle.
  3. Add onions and fry until golden brown.
  4. Add ginger garlic paste and prepare for 1 minute.
  5. Add chopped tomatoes, turmeric, red chili, and coriander powder. Cook until masala releases oil.
  6. Add yogurt and stir well.
  7. Gently place goat brains into the masala. Do not stir too much or brains will break.
  8. Cook for 5–7 minutes on low flame.
  9. Sprinkle garam masala and green chilies.
  10. Garnish with coriander leaves and serve hot with naan or paratha.

Notes

  • Always clean the goat brain gently before cooking.
  • Avoid overcooking, it makes the brain rubbery.
  • Fresh coriander and green chilies give authentic flavor.
  • Best served hot with naan or paratha.
  • You can adjust chili level as per your taste.