Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, maghaz masala(brain masala) with tandoori roti. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Maghaz masala is a delicious and a classic recipe. Very tasty and delicious brain masala recipe loved by all age group. People love to have maghaz masala in.
Maghaz Masala(Brain Masala) with Tandoori Roti is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Maghaz Masala(Brain Masala) with Tandoori Roti is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have maghaz masala(brain masala) with tandoori roti using 22 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Maghaz Masala(Brain Masala) with Tandoori Roti:
- Make ready 1 Maghaz (cow's brain)
- Prepare 1 Piyaz (onion)
- Prepare 2-3 Tomato medium
- Get 6-7 Lehsun ky jaway (garlic cloves)
- Take 1 Adrak piece (ginger piece)
- Prepare 1 Tsp Qasori Meethi (dry fenugreek leaves)
- Prepare 1/2 cup Oil
- Make ready 1 Tbsp Lal Mirch (red chilli powder)
- Make ready 1 Tsp Salt (to taste)
- Take 1/4 Tsp Haldi (termuric)
- Take 1 Tezpat (bay leaf)
- Get 1 Darchini stick (cinnamon)
- Make ready 3-4 Choti Elaichi (green cardamom)
- Get 1-2 Bari Elaichi (black cardamom)
- Take 2-3 Long (cloves)
- Make ready 3-4 Kali mirch (black pepper)
- Take For Boiling Maghaz
- Prepare 1/2 Tsp Haldi (termuric)
- Take 1 Tezpat (bayleaf)
- Make ready 1 Badiyan ky phool (staranise)
- Prepare To garnish with HaraDhania,HariMirchain
- Take Adrak, Lemon
Umeed hai aapkp recipe pasand ayegi! Brain Masala Fry recipe with step by step instructions, a perfect and delicious dish to serve any time. This is a surprisingly simple, spicy and delicious curry found all over India and Pakistan which uses lamb or goat brains. Sprinkle on some garam masala, fresh coriander leaves and slices of fresh ginger.
Instructions to make Maghaz Masala(Brain Masala) with Tandoori Roti:
- Use fresh maghaz (brain) of cow.wash it under water.devain it carefully as much as you can.there is a thin layer of nerves over maghaz which has to be removed. It can be done carefully before cooking.if some nerves left out, they will be removed after boiling.
- Take washed maghaz in a pot with water enough to dip it.add 1 tezpat,1 badiyan ka phool, 1/2 tsp haldi powder.give one boil,then strain it. Clean if some nerves are left out. Through tezpat & badiyan.keep maghaz at strainer to dip off water.
- Add oil in a pan.add finely chop piyaz (onion) fry to translucent.add chop lehsan & adrak (garlic & ginger).fry till they are soft.add all sabut garam masala.fry for a minute.
- Add maghaz in pan over medium heat.chop it with the help of spoon in pan in chunks.fry for 5-7 minutes till it changes colour.add lal mirch,salt,haldi.add chop tomatoes. Mix all well to incorporate together.
- Mix all well in pan. Cover the pan & let it cook over low-medium heat till tomatoes are soft,masala is fried & oil leaves from sides.
- Sprinkle 1 Tsp Qasoori Methi over maghaz.add chop hari mirchain, hara dhania.keep covered.serve hot with Tandoori Roti.enjoy with Cookpad.
Enjoy tasty maghaz masala along with some warm parathas or chapati. Source: Farah Jahanzeb Khan in Zaiqedaar on Zaiqa TV Channel. Now add the Coriander leaves & Green Chili and mix. Finally sprinkle the Garam masala and serve with Hot Naan Breads. Maghaz is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine.
So that is going to wrap it up with this special food maghaz masala(brain masala) with tandoori roti recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!