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Rich and flavorful brain masala cooked with aromatic spices and herbs

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This authentic Brain Masala recipe delivers a rich and flavorful Indian delicacy that transforms tender brain into a spicy, aromatic masterpiece. Perfect for those seeking traditional offal recipes or wanting to explore unique protein options, this easy masala recipe combines delicate textures with robust spices. The step by step method ensures perfect cooking every time, whether you're preparing a special weekend meal or exploring regional Indian cuisine. Featuring a blend of whole and ground spices simmered with onions, tomatoes, and fresh herbs, this dish offers a gluten free, high protein option that's surprisingly simple to master. The creamy texture of perfectly cooked brain pairs beautifully with the spicy masala gravy, creating a dish that's both comforting and exotic.

⏱ Total Making Time: 1 hour 20 minutes

🍴 Course: Main Course

🌍 Cuisine: Indian

🔥 Calories: 320 per serving

👥 Servings: 5

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Adjust the number of servings below:

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Ingredients

• 500 g fresh brain (goat or lamb), cleaned 500 g • 0.5 kg
• 2 tbsp lemon juice 28 g • 0.03 kg
• 1 tsp turmeric powder 8 g • 0.01 kg
• a pinch of salt 3 g • 0 kg

Masala Base

• 3 tbsp vegetable oil 42 g • 0.04 kg
• 2 large onions, finely chopped 300 g • 0.3 kg
• 4 garlic cloves, minced 20 g • 0.02 kg
• 1 inch ginger, grated 10 g • 0.01 kg
• 2 medium tomatoes, pureed 300 g • 0.3 kg
• 1 tsp red chili powder 8 g • 0.01 kg
• 1 tsp coriander powder 8 g • 0.01 kg
• half tsp garam masala 4 g • 0 kg
• one quarter tsp black pepper powder 2 g • 0 kg

Garnish and Finish

• 2 tbsp fresh coriander leaves, chopped 8 g • 0.01 kg
• 1 tbsp ginger juliennes 15 g • 0.02 kg
• 1 tsp kasuri methi (dried fenugreek leaves) 5 g • 0.01 kg
• 2 tbsp fresh cream (optional) 30 g • 0.03 kg

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Instructions

1. Begin by thoroughly cleaning the brain under cold running water, removing any membranes or blood clots carefully.
2. Place the cleaned brain in a bowl and add lemon juice, half teaspoon turmeric powder, and a pinch of salt.
3. Gently mix the brain with the marinade, being careful not to break the delicate texture, then let it rest for 15 minutes.
4. Bring a pot of water to boil and carefully add the marinated brain, cooking for 8 to 10 minutes until firm.
5. Remove the boiled brain from water and let it cool completely before cutting into bite sized pieces.
6. Heat oil in a heavy bottomed pan or kadai over medium heat until shimmering but not smoking.
7. Add finely chopped onions and sauté until they turn golden brown, stirring frequently to prevent burning.
8. Add minced garlic and grated ginger, cooking for another minute until the raw aroma disappears.
9. Introduce the pureed tomatoes to the pan and cook until the oil starts to separate from the masala.
10. Add red chili powder, coriander powder, remaining turmeric powder, and salt to taste, mixing well.
11. Cook the spice mixture for 3 to 4 minutes until fragrant and the raw smell of spices is gone.
12. Gently add the boiled brain pieces to the masala, coating them carefully with the spice mixture.
13. Add half cup of water to create gravy consistency, then cover and simmer on low heat for 10 minutes.
14. Sprinkle garam masala and black pepper powder over the brain masala, stirring gently to incorporate.
15. Crush kasuri methi between your palms and add to the masala for authentic flavor and aroma.
16. If using cream, drizzle it over the masala and gently mix without breaking the brain pieces.
17. Cook uncovered for another 3 to 4 minutes until the gravy reaches your desired consistency.
18. Check and adjust seasoning, adding more salt or spices according to your taste preference.
19. Garnish with fresh coriander leaves and ginger juliennes for freshness and visual appeal.
20. Let the brain masala rest for 5 minutes before serving to allow flavors to meld together.
21. Serve hot with naan, roti, or steamed rice, accompanied by onion salad and lemon wedges.