Authentic and Flavorful Paya (Trotters) Curry Recipe

Ingredients

  • 1 kg Goat trotters (paya)
  • 2 large Onions, finely chopped
  • 4 tablespoon Ginger-garlic paste
  • 2 Green chillies, slit
  • 1 tablespoon Turmeric powder
  • 2 tablespoon Red chilli powder
  • 2 tablespoon Coriander powder
  • 2 tablespoon Garam masala powder
  • 1 cup Yogurt, whisked
  • 1 cup Fresh coriander leaves, chopped
  • 1 cup Fresh mint leaves, chopped
  • 1 Lemon, juiced
  • 4 cups Water
  • Salt, to taste
  • 4 tablespoon Cooking oil

Steps and instructions

  1. Clean the goat trotters thoroughly and place them in a pressure cooker.
  2. Add enough water to submerge the trotters and pressure cook them for about 30-40 minutes until they are tender.
  3. In a large pan, heat the oil. Add finely chopped onions and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and green chillies to the pan and sauté for a few more minutes.
  5. Now add the turmeric powder, red chilli powder, coriander powder, and garam masala. Stir well to combine.
  6. Transfer the cooked trotters to the pan and mix well to ensure they are fully coated with the spices.
  7. Add the whisked yogurt to the pan and stir again. Cover the pan and let it simmer on low heat for about 15-20 minutes.
  8. Add salt to taste and the chopped fresh coriander and mint leaves. Stir well to combine.
  9. Squeeze the juice of one lemon into the dish and mix well.
  10. Finally, add the remaining water and simmer for an additional 10-15 minutes until the gravy thickens to your liking.
  11. Once done, serve hot with naan or rice.

Tools for making

  • Pressure Cooker - Used to cook and tenderize the goat trotters.
  • Large Pan - Used to sauté onions and mix the ingredients.
  • Spatula - Used for stirring and mixing the ingredients in the pan.
  • Whisk - Used to whisk the yogurt before adding it to the dish.
  • Knife - Used for chopping onions, coriander leaves, and mint leaves.
  • Cutting Board - Used as a surface for chopping ingredients.
  • Juicer - Used to extract the juice from the lemon.
  • Measuring Spoons - Used to accurately measure the quantities of spices.
  • Ladle - Used for serving the Paya.

Recipe variations

  • Vegetarian/Vegan Option: Replace the goat trotters with cooked and peeled potatoes or boiled chickpeas for a meat-free version.
  • Chicken Paya: Substitute the goat trotters with chicken feet or chicken drumsticks for a different flavor.
  • Spicier Variation: Increase the amount of red chilli powder or add additional green chillies to make the dish spicier.
  • Rich and Creamy Paya: Add a tablespoon of cashew paste or almond paste to the gravy for a creamy texture.
  • Herb-infused Paya: Add dried fenugreek leaves (kasuri methi) or bay leaves to enhance the herbal flavor of the dish.
  • Coconut Paya: Replace half of the water with coconut milk to give the dish a subtle coconut flavor.
  • Extra Nutrient Boost: Include chopped vegetables like carrots, peas, or potatoes along with the trotters to add more nutrition to the dish.
  • Smoky Paya: Smoke the prepared dish with charcoal for a few minutes to infuse a smoky flavor.
  • South Indian Style Paya: Add a tablespoon of sambar powder and a few curry leaves to give the dish a South Indian twist.
  • Garnish Variation: Top the dish with fried onions, crispy fried garlic, or sliced ginger for an added crunch and flavor.

Recipe overview

Paya is a traditional South Asian dish that is made from the trotters or feet of a goat. This rich and flavorful stew is a favorite in many households and is often served at special occasions and festivities. The dish involves slow-cooking the trotters with a variety of aromatic spices and yogurt, resulting in a deeply flavorful and satisfying meal. The recipe involves several steps, including pressure cooking the trotters, preparing the spice mix, and simmering everything together to create a delicious gravy. The dish is traditionally served with naan or rice, and is best enjoyed hot. Despite the time it takes to prepare, the end result is well worth the effort. This recipe will guide you through the process step by step, to help you make a delicious pot of Paya at home.

Common questions

  1. How long does it take to cook the goat trotters?
    The goat trotters should be pressure cooked for about 30-40 minutes until they are tender.
  2. What can I serve with Paya?
    Paya can be served with naan or rice.
  3. What should be the consistency of the gravy?
    The gravy can be thickened to your liking by simmering with the additional water for 10-15 minutes.
  4. Can I use any other meat instead of goat trotters?
    The traditional recipe calls for goat trotters, but you can also use lamb trotters or even beef trotters if you prefer.
  5. Can I add more spices for a spicier flavor?
    Yes, you can adjust the amount of red chilli powder to make it spicier according to your taste.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the goat trotters quickly and efficiently.
  • Large Pan - Used to sauté the onions and spices, and simmer the dish.
  • Whisk - Used to whisk the yogurt before adding it to the dish.
  • Lemon Squeezer - Used to extract the juice from the lemon.
  • Serving Bowls - Used to serve the Paya dish.
  • Naan or Rice Platter - Used to serve the Paya dish alongside naan bread or rice.
  • Serving Spoons - Used to scoop and serve the Paya dish.

Origin stories

Paya, a rich, hearty stew of trotters, originates from the Indian subcontinent. This dish is a culinary gem in the Mughlai cuisine, brought to the Indian subcontinent during the Mughal rule. The Mughals, known for their love of lavish and flavourful food, enjoyed the slow-cooked delicacy, savouring the soft, gelatinous meat falling off the bones. Today, it's not only popular in Indian, Pakistani and Bangladeshi cuisines, but has also found its way into the culinary heart of Central Asian regions. The dish is often enjoyed in the winter months for its warming qualities and is traditionally cooked overnight to extract the wholesome flavours and richness from the trotters. It's a testament to the philosophy of nose-to-tail eating, which values the use of the whole animal in cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.