Butter-Fried Brain Masala

Instructions

1. Soak and Clean Brain: In a bowl, add water and ice cubes, then soak the mutton brain for 5-6 minutes. Devein and carefully remove the thin outer membrane. Cut into pieces.
2. Cook Tomato Mixture: On a griddle, add sliced tomato, finely chopped onion, ginger garlic paste, and ½ cup water. Mix well, cover, and cook on medium flame for 5-6 minutes. Then crush the tomatoes using a meat cleaver.
3. Add Oil and Butter: Add cooking oil and butter to the tomato mixture. Let the butter melt, mix well, and cook on medium flame for 1-2 minutes.
4. Add Spices: Add Himalayan pink salt, crushed red chili, roasted and crushed coriander seeds, garam masala powder, turmeric powder, crushed black pepper, red chili powder, and cumin powder. Mix well and cook on medium flame until oil separates from the masala (about 1-2 minutes).
5. Add Yogurt: Reduce flame to low, add whisked yogurt, and mix well.
6. Cook Brain: Add the cleaned mutton brain pieces and cook gently for 4-5 minutes, stirring occasionally.
7. Add Final Ingredients and Steam: Add dried fenugreek leaves, sliced green chili, julienned ginger, and chopped fresh coriander. Cover and steam cook on low flame for 4-5 minutes. Then mix well using a meat cleaver.
8. Garnish and Serve: Garnish with fresh coriander, julienned ginger, and a dollop of butter. Serve hot.