If you are someone who loves rich and royal non-veg dishes, then Mutton Brain Masala is a must-try.
Soft, buttery mutton brain cooked in spicy masala with Indian flavors — this dish is famous across Hyderabad, Lucknow, and even in Mumbai street food stalls.
Many people think it’s hard to make, but it’s actually super simple. You just need to handle it carefully because brain (bheja) is very soft and delicate.
Let’s start this flavorful journey.
Ingredients You’ll Need
For the Brain Prep:
- 2 mutton brains (cleaned properly) Buy Fresh Mutton Brain in Ahmedabad
- ½ tsp turmeric powder
- Salt as required
- Water for boiling
For the Masala:
- 2 tbsp oil or ghee
- 1 medium onion, finely chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tomato, finely chopped
- ½ tsp cumin seeds
- ½ tsp mustard seeds (optional)
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- Coriander leaves for garnish
- Few drops of lemon juice
Step-by-Step Cooking Instructions
Step 1: Clean and Boil the Mutton Brain
First, wash the brains very gently under cold water. Remove any visible veins or membranes with light hands.
Boil water in a small pan, add turmeric and salt, then drop the cleaned brains inside.
Let it cook for about 3–4 minutes, just till slightly firm. Don’t overcook — or it will break easily.
Drain and keep aside to cool.
Step 2: Prepare the Masala Base
In a wide pan, heat oil or ghee.
Add cumin seeds and let them crackle. Then add chopped onions and sauté till golden brown.
Add green chilies and ginger-garlic paste. Cook till the raw smell disappear.
Now add chopped tomatoes and all dry spices — coriander powder, red chili powder, turmeric, salt, and garam masala.
Cook this masala till oil starts separating from the sides. This step gives that strong street-style aroma.
Step 3: Add the Mutton Brain
Now gently place the boiled brains into the masala.
Use a spatula or spoon to mix softly. Do not mash it — the goal is to coat the brain with masala, not to break it.
Cook for 5–6 minutes on low flame. You will see the masala hugging each piece of brain perfectly.
Step 4: Finish with Flavors
Once the masala is dry and thick, sprinkle lemon juice and freshly chopped coriander leaves.
If you like a bit gravy style, add ¼ cup water and simmer for 2 more minutes.
Taste it once — the salt and spice should balance beautifully.
Serving Suggestion
Mutton Brain Masala is best enjoyed hot with tandoori roti, pav, or paratha.
In Hyderabad, people also eat it with naan or khameeri roti for that royal taste.
Serve with onion rings, lemon wedges, and a cup of strong tea for perfect evening treat.
Chef’s Tips
- Handle the brain softly — it’s very delicate and can break easily.
- Always pre-boil with turmeric, it removes raw smell and firms the texture.
- You can use pure ghee instead of oil for richer flavor.
- Don’t overcook after adding brain — just 5 to 6 minutes is perfect.
Common Mistakes to Avoid
- Adding brain before masala is cooked — it will make the dish smell raw.
- Stirring too much — causes the brain to break.
- Using too much tomato — it will make the masala sour.
Preparation Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Final Thoughts
Mutton Brain Masala is a unique delicacy that not everyone dares to make, but once you do — it’s unforgettable.
Soft texture, spicy masala, and that rich buttery flavor makes it one of the best dishes for true non-veg lovers.
If you serve this to your family or friends once, they’ll surely ask you — “When are you making it again?”
