Maghaz Bhunna

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  • Ice cubes
  • Water as required
  • Bakray ka maghaz (Mutton brain) 3 (300g)
  • Cooking oil ¼ Cup
  • Pyaz (Onion) sliced 2 medium
  • Laung (Cloves) 3-4
  • Hari elaichi (Green cardamom) 2
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Kali mirch (Black pepper) crushed 1 tsp
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Hari mirch (Green chillies) slices
  • Hara dhania (Fresh coriander) chopped


In a bowl,add ice cubes,water and mix.

Add brain and let it rest for 5 minutes & devein brain with the help of the hands & set aside.

In a wok,add cooking oil,onion and fry until light golden.

Add cloves,green cardamom and mix well.

Add ginger garlic paste and cook for a minute.

Add mutton brains,mix well gently and cook for 4-5 minutes.

Add red chilli powder,turmeric powder,cumin seeds,coriander powder,garam masala powder,salt and black pepper crushed,mix well and cook on low flame until done (10-12 minutes).

Add fresh coriander,green chilli and mix well.

Garnish with fresh coriander & serve!

Recipe By: Seema Hanif

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