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Bheja Fry

  • 2 Cow Brains Or 4 Sheep Brains
  • 4 medium Onion (peeled & finely chopped)
  • 4 Green Chilies (chopped)
  • 2 Lemons
  • ½ tbsp Red Chili Powder
  • 1½ tbsp Coriander Powder
  • 1 tsp Garam Masala
  • Salt (to taste)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • ½ cup plain Yogurt
  • 1 cup Cooking Oil
  • 1 small piece chopped Ginger
  • A bunch of Fresh Coriander


  • Wash the brain thoroughly and boil them in water.
  • Remove the brains from the water and carefully remove any membrane or nerves.
  • Chop the brains into small pieces.
  • Heat oil in a stockpot and add onions.
  • Sauté the onions till they turn golden brown.
  • Remove half the onions and keep them aside.
  • Add green chilies, red chili powder, coriander powder, garam masala, salt, ginger paste, garlic paste and yogurt. Stir well and fry for about 10 minutes, adding a little water if required.
  • Add the brains and shake the pan gently to mix the brains with the spice mixture. Avoid stirring with a spoon.
  • When the oil separates from the spice masala, add chopped coriander, lemon juice, ginger and remaining brown onion set aside.
  • Serve hot with roti or naan.



About Hassan Raza