Paya Recipe
Today, I will share a famous Punjabi Beef Paya recipe that is so tender and juicy. The falling of meat from bones, cartilage, and soupy gravy makes this Paya recipe one of the most palatable culinary for breakfast and lunch.
Ingredients
- Half beef trotters (paya)
- 3 Tomatoes
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 4 Green chilies
- Cilantro
- 1 tbsp Cumin powder
- 1 tbsp Dry coriander
- 1 tbsp Red chili powder
- 1 tbsp Paprika powder
- 1 tbsp Salt
- 2 tbsp Turmeric powder (1 for boiling and 1 for gravy)
- 1 tbsp Dry Fenugreek
Instructions
- Take a pressure cooker and boil the trotters (paya) in 1.5 liters of water, 1 tsp salt, and 1 tsp turmeric powder. Simmer for 90 minutes to achieve juicy and tender cartilage meat. Add two bay leaves to reduce the meaty smell.
- The next step is to heat oil in a pan, add garlic ginger paste, and stir for one minute to enhance the aroma and eliminate the meaty smell from the trotters.
- Add cumin powder and black cardamom to enhance the masala's aroma. Keep the flame low and stir for 30 seconds.
- Keep the flame low, add a splash of water, and close the lid to avoid spluttering. After a few seconds, add tomatoes, gently mix, and let moisture simmer for one minute on medium flame.
- Add spices one by one and stir well to infuse flavors in the gravy. Bloom spices for one minute on low flame.
- Add the boiled trotters to the pan and stir vigorously. Pour in the remaining trotter broth and simmer for 10 minutes on low flame.
- Paya Curry is ready! Garnish with cilantro and green chilies, and serve with hot naans or chapati. Enjoy!
Tried this recipe?Let us know how it was!