Restaurant Style Mutton Brain Masala Fry/Bheja Fry

 

Preparation Time: 20 min

Cooking Time : 40 min

Ingredients:

2 Mutton Brain (cleaned and washed)

4 Onions finely chopped

1 cups tomato paste (not tomato puree)

2 tbsp ginger and garlic paste

1 tsp turmeric powder (haldi)

1 tbsp coriander powder (dhaniya powder)

2 tbsp red chilly powder (lal mirch powder)

1 tbsp cumin powder (jeera/zeera powder)

1 tbsp strong garam masala powder (all spice powder)

1 tsp chat masala powder

1 tbsp yoghurt (optional)

1 cup mustard oil (optional)

2 whole green chillies finely chopped (hari mirch)

Small bunch of fine chopped coriander (dnaniya/kotmir)

1 large lemon

Salt according to taste

Procedure:

  1. In a pan heat mustard oil until smoking hot and let it release smoke.
  2. Then add fine chopped onion with chopped green chillies and mix well
  3. Meanwhile in a mixing bowl add turmeric powder, coriander powder, red chilly powder with 1 tbsp yoghurt and very little water to form a homogenous mixture.
  4. Fry the onions until golden brown and add ginger garlic paste and saute to get rid of the raw aroma of ginger and garlic paste.
  5. Next add the yoghurt and masala mixture and mix.
  6. Add the whole mutton brains and fry for 2-3 minutes.
  7. Furthermore, add the tomatoes paste with cumin powder, garam masala powder, chat masala and salt.
  8. Add very little water if required, fry it really well until oil separates and turn off the flame.
  9. Finally garnish with fine chopped coriander and some lemon juice.
  10. Serve hot with roti/chapati or naan/taftan/bread.

Note:

  • Use any other oil if you don't want to use mustard oil instead.
  • But mustard oil will increase the flavor in this recipe.
  • When using mustard oil always cook it till smoking hot otherwise it may make the dish bitter.
  • You can purchase ready made tomato paste from the market for this recipe or else you can make it at home buy following the steps given below at the bottom.
  • If you don't want to use tomato paste or you don't get it from the market, and two finely chopped tomatoes after adding ginger garlic paste and masala mix after step number 5 and cook until the tomatoes disappear in the pan and becomes a homogenous mixture, next follow step 6 above and continue the recipe.
  • Don't add tomato puree directly in recipe instead of tomato paste.

credit: third party image reference

Homemade Tomato Paste:

  1. Take four tomatoes to make 1 cup of tomato paste and roughly chop them.
  2. Grind them into a smooth tomato puree in to grinder.
  3. In a deep bottom vessel add 1 tbsp of oil and then add the prepared tomato puree and mix well with a smooth spoon (preferably with a spatula to scrap from the sides and reduce it into a smooth paste)
  4. Add 1 tsp of sugar and 1 tsp salt and mix.
  5. Reduce this mix into a thick tomato paste while stirring continuously on a medium flame.
  6. Turn off the flame and use in any required recipe.
  7. Homemade tomato paste can be stored in refrigerator for approximately 1 week

credit: third party image reference

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