- Maghz (Brain): ½ kg
- Pani (Water): 1½ glasses
- Namak (Salt): ½ tsp
- Tamater (Tomatoes): 2 medium
- Sabz mirchen (Green chillies): 4
- Lehsan (Garlic): 10-12 cloves [small]
- Oil: ½ cup
- Piyaz (Onion): 1 medium [chopped]
- Pissi laal mirchen (Red chilli powder): ¾ tsp
- Namak (Salt): ¾ tsp
- Dhaniya (Coriander) powder: ½ tsp
- Haldi (Turmeric powder): ¼ tsp
- Sabz dhaniya (Green coriander): 2-3 tbs
- Garm masala (Whole spices) powder: ¼ tsp
Step 1: Add Pani (Water), Namak (Salt), and Maghz (Brain) in a pan and boil for 2 minutes at medium-low flame. Remove scum and rinse through tap water.
Step 2: Remove veins.
Step 3: Add Tamater (Tomatoes), Sabz mirchen (Green chillies), Lehsan (Garlic) in a blender and blend to make a smooth paste.
Step 4: Add Piyaz (Onion) to Oil and cook till it becomes golden. Add Tamater (Tomato) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, mix and cook till the oil separates.
Step 5: Add Maghz (Brain), mix, and cook at medium-low flame for 5-7 minutes or till oil separates.
Step 6: Add Sabz dhaniya (Green coriander), Garm masala (Whole spices) powder, and mix.
Ready to serve.
Frequently Asked Questions
Place the Maghz (Brain) in ice-cold water for about 10 – 15 minutes. After that, veins can easily be removed by hand.