Makhani Brain
Makhani Brain is a rich and creamy North Indian curry made with lamb or goat brain cooked in a spiced tomato-based makhani (butter) gravy. The dish features tender brain pieces simmered with butter, cream, tomatoes, and a blend of aromatic spices like ginger, garlic, garam masala, and kasuri methi. It is a specialty often found in Mughlai and Lucknowi cuisines, prized for its luxurious texture and deep, savory flavor.
🍽️ Nutrition at a glance
This dish is very high in fat and protein due to the brain and generous use of butter and cream, with minimal carbohydrates. It provides significant amounts of iron, vitamin B12, and selenium, and a single serving can range from 400 to 600 calories.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 42 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin B12 | 18 mcg |
| Iron | 4.5 mg |
| Selenium | 32 mcg |
| Phosphorus | 350 mg |
| Zinc | 3.8 mg |
| Choline | 215 mg |
| Vitamin A | 280 IU |
| Vitamin C | 6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is considered a delicacy in parts of India and Pakistan, often associated with festive or celebratory meals. Nutritionally, animal brain is one of the richest natural sources of DHA (an omega-3 fatty acid) and choline, which are important for brain health.
