Paya (Trotters) Masala
It does take time to make Beef Paye at home but it is all worth it when you start eating this rich and flavorful dish. Serve with fresh naan from the ...
- PREP TIME: 60 minutes
- COOK TIME: 300 minutes
- SERVINGS: 15 persons
- For Paya Broth:
- Paya (beef trotters) 6 legs (cleaned and cut into small pieces)
- 1 Onion
- 1 bunch Garlic
- 1 inch piece Ginger
- 2 Black cardamom (elaichi)
- 2 Cinnamon stick (daar cheeni)
- 4 Cloves (long)
- Salt to taste
- 6 Water glass
- For Gravy/Masala:
- 2 Onions medium (sliced)
- 2 teaspoon Ginger garlic paste
- 1 tablespoon Red chilli powder
- 1 teaspoon Turmeric powder (haldi)
- Salt to taste
- ½ cup Yogurt
- 1 teaspoon Cumin powder
- 1 teaspoon Plain flour
- 1 cup Oil/clarified butter
- For Garnishing/Serving:
- Fresh coriander as required
- Green chili as required
- Lemon as required (sliced)
- Ginger for garnish (sliced)
- 1. In a medium sized sauce pan add all the ingredients mentioned for the paya broth. Add salt.
- 2. Cook for approximately 4 hours on slow flame or pressure cook for an hour until the paya are tender and water is reduced by three quarters (~1 glass should be left).
- 3. Separate paya pieces and strain broth.
- 4. Heat oil and fry onions until golden brown.
- 5. Take fried onions out and blend with yogurt to make smooth paste.
- 6. Add paya pieces to oil and fry on medium flame.
- 7. Add ginger garlic paste, cook for a minute.
- 8. Add yogurt and onion paste.
- 9. Now add all the spices and salt.
- 10. Fry for 5 minutes, then add paya broth.
- 11. Mix white flour with half cup of water.
- 12. Add flour slowly, keep stirring to avoid lumps.
- 13. Cook until oil seems to be separated.
- 14. Transfer the paya (trotters) masala to bowl.
- 15. Serve with fresh coriander, lemon, ginger and green chilies. Note
- 16. Note: Using pressure cooker will reduce cooking time.