A Simple Guide To Make The Best Mogoz Bhuna You’ll Ever Taste!
Mogoz bhuna/ Brain masala.
Mogoz Bhuna: A Decadent Bangladeshi DelicacyMogoz Bhuna, a traditional Bangladeshi dish, features cow, lamb or goat brain cooked in a rich and aromatic spice blend. The brain is delicately sautéed with onions, garlic, ginger, and tomatoes, and infused with warm spices like cumin, coriander, and garam masala. This slow-cooked dish results in a velvety, flavorful curry with a melt-in-your-mouth texture.Often served with parathas or steamed rice, Mogoz Bhuna is a luxurious treat that highlights the depth and richness of Bangladeshi cuisine, offering a unique balance of indulgence and spice.
Equipment
- 1 pan/karai to cook
Ingredients
- 250g brain I used lamb brain here. But traditionally its made with cow brain.
- 2 cups thinly sliced onion. mix of white and red
- 1 cup chopped tomatoes
- 2 Cinnamon
- 1 bayleaf
- 3 cardamom
- 1 tsp ginger garlic paste
- 1-1.5 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp any meat masala Optional
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp gorom moshla
- salt to taste
- 2 tsp fried onion optional
- 4 green chilis
- 1/2 cup chopped coriander
- 1/2 cup mustard oi/regular oil to cook
Instructions
- Add a little water to the brains, and break them into chunks.
- In a pan heat up some oil, add whole spices followed by sliced onions.
- fry the onions low and slow until they’re caramelised brown.
- add ginger garlic paste and mix well.
- add tomatoes, salt and all the spices mentioned above( except for garam masala and cumin )
- Now mix everything together and cook for 5-10 minutes until tomatoes softened
- Add some water and cook again for another7-10 minutes,
- We wanna make sure the masalas are really nicely cooked and the flavors of the spices mixed with the onion really shine through.
- After the masalas are done cooking and the oil is separated add the brain into the pan and mix gently and combine everything .
- Cover and cook on low heat for 10 minutes. uncover mix and simmer again.
- We are gonna slow cook it until the brain soaks up all that flavour from the curry
- Add gorom moshla, and roasted cumin powder at this point and keep copking on low heat.
- You'll see a change in color to a more darker one
- Lastly garnish with green chili and coriander
- serve with porota or plain rice and enjoy!
Master the Art of Mogoz Bhuna – A Rich Bangladeshi Delight
Mogoz Bhuna is a luxurious dish in Bangladeshi cuisine. It features cow or lamb brain slow-cooked in a rich blend of spices. This decadent meal is perfect for diving deep into traditional Bangladeshi flavors.
What Makes Mogoz Bhuna Stand Out?
• Rich Ingredients: Cow or lamb brain is the star of this dish, paired with a spice mix that includes onions, garlic, ginger, and tomatoes, along with cardamom and cinnamon.
• Velvety Texture: The slow cooking process ensures that the brain absorbs all the aromatic flavors, resulting in a creamy and indulgent curry.
Your Guide to Cooking Mogoz Bhuna
1. Prepare the Brain: Clean and cut the brain into chunks, and soak it in salted water to tenderize.
2. Sauté Spices: Heat oil, add whole spices and onions until caramelized. Mix in ginger garlic paste and tomatoes.
3. Simmer: Add brain chunks to the pan, cover, and let simmer, allowing the spices to infuse.
4. Garnish and Serve: Sprinkle garam masala and garnish with fresh coriander and green chilies.
Serve It Up
• Perfect Pairings: Enjoy with fluffy basmati rice or warm parathas to soak up the rich curry.
Dive Into the Flavor
Mogoz Bhuna isn’t just food—it’s an exploration of Bangladeshi culinary art. It’s perfect for those eager to explore complex and rich flavors in their cooking.
Explore this traditional recipe today and bring a taste of Bangladesh to your kitchen!
Enjoy!
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