How to make Bheja Fry - SK Khazana -

An easy and tasty dish made with sheep’s brain

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sheep's brain (bheja) (भेजा), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Keema Matar Jowar Keema Khichdi Chawli Keema Khichda- Sk Khazana

Bheja Fry - SK Khazana

Bheja Fry - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bheja Fry - SK Khazana Recipe

  • Sheep's brain (bheja) cleaned 4

  • Oil 1 tablespoon

  • Garlic cloves finely chopped 4-5

  • Ginger finely chopped 1/2 inches

  • Green chillies finely chopped 1-2

  • Large onion finely chopped 1

  • Ghee 1 tablespoon

  • Medium tomato chopped 1

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Turmeric powder 1/2 to cook

  • Cumin powder 3/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1 teaspoon

  • Black peppercorns crushed 3/4 teaspoon

  • Lemon juice 1 teaspoon

  • Coriander sprig to garnish

  • Lemon wedge to garnish


Step 1

Boil sufficient water in a deep non-stick pan, add bheja and cook for 8-10 minutes. Drain, cool and chop roughly into large pieces and set aside.

Step 2

Heat oil in another non-stick pan, add garlic, ginger, green chillies and sauté for a few seconds.

Step 3

Add onion and sauté till light golden. Add ghee and mix well. Add tomato and sauté well. Add salt and mix well, let it cook till tomato is pulpy.

Step 4

Add coriander leaves and mix well. Add turmeric powder, cumin powder, red chilli powder, garam masala powder and crushed black peppercorns and sauté for 1-2 minutes.

Step 5

Add ¼ cup water and mix well. Cook for 2-3 minutes.

Step 6

Add bheja pieces and mix well. Continue to cook for another 4-5 minutes.

Step 7

Adjust salt mix well. Switch off the heat, add lemon juice and remaining coriander leaves and mix well.

Step 8

Transfer into a serving bowl, garnish with coriander sprig, lemon wedge and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.