√ 10 Paya Recipes: Exploring the Rich Flavors of Slow-Cooked Trotters

Dive into the delicious world of paya, a culinary adventure centered around slow-cooked trotters. This collection of 10 paya recipes explores the rich, nuanced flavors this comfort food offers, from classic preparations to exciting new twists. Whether you’re a seasoned paya enthusiast or a curious newcomer, get ready to discover the magic of tender, gelatinous trotters simmered to perfection in aromatic broths. These paya recipes promise a truly satisfying and flavorful experience.

Slow-Cooked Goat Paya (Goat Curry)

This recipe guides you through making a delicious and tender slow-cooked goat curry, also known as Goat Paya. The dish features melt-in-your-mouth goat meat infused with aromatic spices and a rich tomato-based gravy.

Ingredients

1000 g goat meat on the bone
2 tablespoons ghee or olive oil
20 curry leaves (optional)
4 black cardamom pods (or 8 green)
3 large onions, finely chopped
3 tomatoes, finely chopped
1 tablespoon garlic puree
1 tablespoon ginger puree (ginger blended with a little water)
1 1/2 tablespoons garam masala
1 teaspoon red chilli powder
1 tablespoon cumin powder
3 cassia bark bay leaves or 1-inch piece of cinnamon
1 teaspoon turmeric
100 ml tomato paste
1 bunch finely chopped coriander
Salt and pepper to taste

Instructions

Sear the Aromatics: Heat the ghee or oil in a large, lidded pan. Add the curry leaves and cardamom pods; sizzle for 30 seconds.
Caramelize the Onions: Add the chopped onions and fry for about 15 minutes, stirring frequently until caramelized but not too dark.
Sauté Tomatoes: Add the chopped tomatoes and continue frying and stirring for another 5 minutes.
Incorporate Ginger-Garlic: Add the ginger and garlic purees and stir well.
Add Spices and Tomato Paste: Stir in the garam masala, red chilli powder, cumin powder, bay leaves/cinnamon, turmeric, and tomato paste. Cook for 2 minutes, stirring constantly.
Brown the Goat Meat: Add the goat meat and mix thoroughly, allowing it to brown slightly as it coats with the spice mixture.
Slow Cook: Cover the meat with water, put the lid on the pan, and place in a low oven (about 150°C) or reduce your stovetop to the lowest setting. Cook for about 5 hours, or until the meat is falling off the bone.
Finish and Serve: Stir in the chopped coriander and season with salt and pepper to taste. Serve hot over rice or with naan bread.

Simple and Flavorful Bone Broth

This recipe guides you through making a comforting and nutritious bone broth with minimal ingredients.

Ingredients

150 gms Bones
150 grams Small Onion
Salt to taste
2 spoons Pepper Powder
2 spoons Jeera (Cumin) Powder
Water

Instructions

Combine all ingredients in a pressure cooker. Add enough water to fully submerge the bones.
Use whole peeled onions; there’s no need to slice them.
Secure the cooker lid and cook for 5 whistles, then allow it to simmer for an additional 10 minutes.
Serve the bone broth hot and enjoy!

This easy-to-follow recipe will produce a delicious and nourishing bone broth perfect for warming you up or adding depth of flavor to other dishes.

Savory Mutton Paya with Makki ki Roti

This recipe guides you through preparing a delicious and comforting Mutton Paya, perfectly paired with Makki ki Roti. Mutton Paya, a slow-cooked stew featuring tender goat trotters, is infused with aromatic spices and served with the hearty Makki ki Roti (cornbread). This combination is a true culinary delight.

Ingredients

4 goat payas (trotters)
2 onions
1 tomato
1 tbsp haldi (turmeric powder)
1 tbsp red chili powder
1 tbsp coriander powder
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp oil
Salt to taste

Instructions

Sautéing and Spice Infusion: In a pressure cooker, heat the oil. Sauté the chopped onions until golden brown. Add the ginger and garlic pastes and chopped tomato. Fry until the oil separates from the mixture. Then, add the turmeric powder, red chili powder, and coriander powder. Fry the spices briefly.
Cooking the Paya: Add the cleaned goat trotters to the pressure cooker and stir well to coat them with the spice mixture. Pour in 2 cups of water and add salt to taste. Close the lid securely and cook on low heat for 25 whistles. This slow cooking process ensures the paya becomes incredibly tender.
Serving: Once the pressure releases naturally, open the cooker and serve the hot Mutton Paya. Makki ki Roti is the ideal accompaniment, creating a satisfying and flavorful meal. Enjoy!

Rich and Flavorful Paya Shorba (Mutton Trotters Soup)

This recipe guides you through making a delicious and comforting Paya Shorba, a traditional South Asian soup made with mutton trotters. The slow cooking process extracts the rich flavors from the bones, resulting in a flavorful and aromatic broth.

Ingredients

Blanching the Trotters:

10-12 Mutton Trotters
1 tsp Vinegar
1/8 tsp Salt
5-6 cups Hot Water

Shorba (Soup):

10-12 Blanched Mutton Trotters
2 large Onions, sliced
1” Ginger, sliced
2-3 Garlic Cloves
1 Bay Leaf
5-6 Green Cardamoms
2-3 Black Cardamoms
10-12 Whole Black Peppers
1/8 tsp Salt
3-4 Tbsp Ghee
5-6 cups Hot Water

Spice Mix:

1/3 cup Whisked Yogurt
1 tsp Turmeric Powder
1 Tbsp Coriander Powder
1 tsp Red Chili Powder

Tempering:

1 tsp Ghee
2-3 Cloves
1/8 tsp Asafoetida (Hing)

Garnish:

1” Ginger, julienned
1 sprig Mint Leaves
1 Lime, cut into wedges
1-2 Green Chilies, slit

Instructions

Blanch the Trotters: Wash the trotters thoroughly and soak them in water. In a wok, boil water, add salt and vinegar. Add the trotters and blanch for 2 minutes. Discard the water and set the trotters aside. This helps remove any impurities.
Sauté Aromatics and Trotters: In a pressure cooker, heat ghee. Add bay leaf, green cardamoms, black cardamoms, cloves, and whole black peppers. Stir for 1 minute. Add sliced onions and fry until they turn light pink. Add sliced ginger and garlic, and green chilies. Add the blanched trotters and fry until the onions turn golden brown.
Pressure Cook: Add water and salt to the pressure cooker. Add the spice mix. Pressure cook on low flame for 10 whistles. Allow the pressure to release naturally.
Strain the Shorba: Strain the soup to remove the whole spices. Set aside the trotters. The shorba is now ready.
Prepare the Tempering: In a small pan, heat ghee. Add asafoetida and cloves. Pour the tempering over the shorba.
Serve: Serve the Paya Shorba hot, garnished with julienned ginger, mint leaves, lime wedges, and slit green chilies. You can enjoy the tender trotters separately or add them to the soup.

Creamy Sabudana Kheer with Khoya

This recipe guides you through making a delicious and creamy Sabudana Kheer enriched with the delightful flavor of khoya. It’s a simple, yet satisfying dessert perfect for any occasion.

Ingredients

1 cup sabudana (soaked overnight)
1/2 cup khoya
1 tbsp sugar
1/2 tbsp ghee
1 tbsp dry fruits
1/4 tbsp cardamom powder
3 almonds
1 cup milk

Instructions

Sauté Sabudana: In a pan, heat the ghee and add the soaked sabudana. Roast for 30 seconds. Pour in the milk and cook for 1 minute.
Incorporate Khoya and Sugar: Add the khoya and mix thoroughly. Cook for another 30 seconds. Then, add the sugar and stir well until it dissolves.
Finishing Touches: Add the dry fruits and cardamom powder, stirring gently. Your Sabudana Khoya Kheer is ready! Garnish with almonds and serve hot, or chill for a refreshing treat.

Slow-Cooked Goat Trotters (Paya/Payye)

This recipe guides you through making a delicious and comforting bowl of slow-cooked Goat Trotters, also known as Paya or Payye. This dish features tender trotters simmered in a rich and flavorful gravy, perfect for enjoying with naan.

Ingredients

4 pcs Goat Trotters
2 tbsp Ginger-Garlic Paste
1 tbsp Fennel Seeds (Sanuf)
1 tbsp Cumin Seeds (Zeera)
1 tbsp Whole Coriander Seeds (Sabut Dhaniya)
1 tsp Turmeric Powder
250 gm Onion
250 gm Yogurt
1 tsp (or to taste) Salt
1.5 tsp Red Chili Powder (or to taste)
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 cup Oil
1 tbsp Lemon Juice (or as required)
Chopped Fresh Mint and Coriander Leaves (for garnish)
Chopped Green Chili and Julienned Ginger (for garnish)

Instructions

Clean the Trotters: After the initial cleaning by the butcher, thoroughly clean the goat trotters. Apply some dry flour and let them rest for a couple of minutes. Gently rub with a clean Scotch-Brite pad to remove any remaining hairs. Wash and set aside.
Dry Roast Spices: In a small pan, dry roast the fennel seeds, cumin seeds, and coriander seeds until fragrant. Grind them into a powder and set aside.
Sauté Trotters and Spices: In a large pot, heat 2 tablespoons of oil. Add the goat trotters and sauté for a minute. Add the ginger-garlic paste, the ground spice mixture, and turmeric powder.
Simmer Trotters: Add some water to the pot, partially cover, and cook over medium heat.
Prepare Yogurt and Onion Mixture: Whisk the yogurt until smooth. Grind the onions into a paste.
Sauté Onion and Yogurt: In a separate pan, heat the remaining oil. Add the onion paste and sauté until light brown. Add the beaten yogurt, salt, red chili powder, and coriander powder. Cook, stirring frequently, until the oil separates from the mixture.
Combine and Slow Cook: Add the onion-yogurt mixture to the pot with the trotters. Reduce heat to low and continue cooking until the trotters are tender.
Final Seasoning: Stir in the garam masala powder.
Garnish and Serve: Just before serving, add lemon juice. Garnish with fresh green chilies, julienned ginger, and chopped mint and coriander leaves. Serve hot with naan.

Delicious Mutton Paya (Goat Trotter Soup)

This recipe guides you through making a flavorful and comforting Mutton Paya, also known as Goat Trotter Soup. With step-by-step instructions, you’ll learn how to properly prepare the trotters and create a rich, aromatic broth infused with spices.

Ingredients

8 goat trotters
2 medium onions
2 tbsp ginger-garlic paste
1/4 tsp turmeric powder
2-3 bay leaves
4 cloves
4 green cardamoms
2-inch cinnamon stick
1/2 tsp cumin seeds
1/4 cup ghee
1 tsp red chili powder
4 tbsp Nihari masala
2 tsp coriander powder
Salt to taste
Wheat flour (for thickening)
Fresh coriander leaves (for garnish)
Green chilies (for garnish)

Instructions

Prepare the Trotters: Thoroughly clean and wash the goat trotters. Rub them with salt and let them sit for 10 minutes. Rinse 3-4 times under running water.
Pressure Cook the Trotters: Place the trotters in a pressure cooker. Add sliced onions, turmeric powder, ginger-garlic paste, bay leaves, and salt. Add 1.5 liters of water. Cook on high heat for 3-4 whistles, then reduce the heat to low and simmer for 90 minutes.
Reduce the Broth: After 90 minutes, turn off the heat and allow the pressure to release naturally. Sauté the paya for 5 minutes to reduce the water content and concentrate the flavors.
Thicken the Soup: In a separate bowl, make a slurry by mixing wheat flour with 1/4 cup of water. Add this slurry to the paya. Adjust the consistency by adding more water if needed. Simmer for 10 minutes on low heat.
Prepare the Spice Mixture (Tarka): Heat ghee in a wok or pan. Add whole spices (cloves, cardamom, cinnamon, and cumin seeds). Once they crackle, add the powdered spices (red chili powder, Nihari masala, and coriander powder) along with salt. Sauté on low heat until the ghee separates.
Combine and Finish: Add the spice mixture to the trotters. Adjust the soup’s consistency to your liking. Garnish with chopped coriander leaves and green chilies. Simmer for 2 minutes on low heat. Turn off the heat and let it rest for 15 minutes to allow the flavors to meld.
Serve: Your delicious Mutton Paya is ready! Serve hot with tandoori rotis or naan.

Delicious Beef Paya (Trotters Soup)

This recipe guides you through making a flavorful and comforting Beef Paya, a traditional South Asian soup featuring tender beef trotters and a rich, aromatic broth.

Ingredients

2 Beef Trotters (Paya)
2.5 kg Undercut Beef
1 Bunch Garlic
4-5 Onions
Salt to taste
1 tbsp Turmeric Powder (Haldi)
1 tbsp Whole Garam Masala
1 cup Oil
1/2 Pack Nihari Masala
2 tbsp Red Chili Powder (Pisi Lal Mirch)
1 cup Yogurt (Dahi)
2 tbsp Corn Flour
Fresh Coriander, chopped
Ginger (Adrak), julienned
Lemon slices for serving

Instructions

Wash the beef trotters and beef thoroughly. Place them in a pressure cooker, add enough water to cover halfway, and bring to a boil without putting the lid on.
Once it boils, drain the water and wash the meat again. This removes any impurities.
Add fresh water to the pressure cooker, along with the cleaned trotters and beef. Add chopped onions, the whole garlic bunch, whole garam masala, salt, and turmeric powder. Close the lid and cook under pressure for 40 minutes.
Once cooked, strain the mixture, separating the broth from the meat and trotters.
Remove the onions, garlic, and whole spices from the solids. Place the cooked beef and trotters in a pot with some water and simmer over medium heat.
In a frying pan, heat the oil. Add the yogurt and mix well. Then add the reserved onions and whole spices (removed earlier).
Add the Nihari masala and red chili powder to the pan and fry until fragrant.
When the oil separates from the masala, pour this mixture into the pot with the trotters and beef.
Dissolve the corn flour in a little water and add it to the broth to thicken it.
Once the gravy reaches desired consistency, turn off the heat.
Serve hot in bowls, garnished with fresh coriander, julienned ginger, and lemon slices.

Slow-Cooked Lamb or Mutton Paya (Trotters/Hoof) Curry

This recipe guides you through making a flavorful and tender slow-cooked lamb or mutton paya curry. Paya, also known as trotters or hooves, requires gentle simmering to achieve its melt-in-your-mouth texture. This dish is rich with aromatic spices and perfect for a special occasion or a comforting weekend meal.

Ingredients

Spices: 2 Star Anise, 4 Green Cardamom pods, 3 Black Cardamom pods, 6-8 Cloves, 1 Cinnamon stick, 1 Bay leaf
Fat: ½ cup Ghee or oil
Aromatics: 2 Onions (thinly sliced), 1 tbsp Garlic & Ginger paste
Main Ingredient: 2 kg Lamb or Mutton Trotters (cleaned, with or without skin)
Spices (ground): 1 ½ tsp Red chili powder (or to taste), Salt to taste, 1 tsp Turmeric powder
Other: ½ cup Yogurt, ½ cup chopped canned Tomatoes (or fresh), 6-7 cups Water (boiled)
Garnish: Fresh Coriander, Green chilies, Ginger (julienned), Lemon wedges (optional)

Instructions

Sautéing the Aromatics: In a large pot, heat the ghee/oil. Add all the whole spices and fry for a few seconds until fragrant. Add the thinly sliced onions and fry until light brown. Then, add the ginger-garlic paste and sauté for 2-3 minutes.
Browning the Trotters and Adding Spices: Add the cleaned trotters/paya to the pot and fry for 3-4 minutes to brown them slightly. Stir in the red chili powder, salt, and turmeric powder. Fry for another minute before adding the chopped tomatoes. Continue cooking until the tomatoes soften.
Incorporating Yogurt: Add the yogurt to the pot and mix well, cooking until the oil begins to separate from the mixture. This step adds richness and depth of flavor.
Slow Cooking: Pour in 6-7 cups of boiling water. For a thinner consistency, add more water as needed. Reduce the heat to low, cover the pot, and let the paya simmer gently for 3-4 hours, or until the meat is incredibly tender.
Finishing Touches: (Optional) For a richer flavour, stir in a small amount of garam masala. Simmer for another 10 minutes to allow the flavors to meld. Garnish with fresh coriander, green chilies, and julienned ginger. Serve hot with naan, crusty bread, or rice. Lemon wedges can be offered as a condiment.

Tips and Notes

Sourcing Trotters: Trotters can sometimes be difficult to find depending on your location. Choose trotters that appear tender. Tougher trotters will require longer cooking times.
Cleaning and Prepping: Thoroughly wash the trotters. For a smoky flavor, you can briefly char them over an open flame before adding them to the curry.
Ginger-Garlic Paste: Store-bought ginger-garlic paste is acceptable, or you can mince fresh ginger and garlic.
Pre-Boiling: You can pre-boil the trotters to reduce the overall cooking time.
Tenderizer (Optional): A small amount of meat tenderizer can help expedite the cooking process.
Water Content: The amount of water used in this recipe yields a thicker curry. Adjust the water quantity for your desired consistency.

Delicious and Comforting Mutton Paya Soup

This recipe guides you through making a flavorful and comforting Mutton Paya Soup. The process involves tenderizing the mutton paya (lamb trotters) to extract their rich juices, creating a base for a hearty and aromatic soup.

Ingredients

For Tenderizing:

6 mutton legs/paya/lamb trotters
Salt (as per taste)
1 small piece of peeled ginger
5-6 black peppercorns
3 glasses of water (approximately)

Other Ingredients:

1 tablespoon oil
2 medium-sized sliced onions
2-3 slit green chilies
1 tablespoon ginger paste
1/2 teaspoon black peppercorn powder
2 tablespoons chopped coriander leaves
1 tablespoon chickpea flour

Instructions

Tenderizing the Mutton Paya:

Thoroughly wash the mutton paya with wheat flour and water 5-6 times to clean them properly.
Place the washed mutton paya, salt, black peppercorns, and ginger in a pressure cooker.
Add 3 glasses of water and pressure cook on high flame for 40-45 minutes. This crucial step extracts the flavorful juices.
Once the pressure is released, set the cooker aside.

Making the Soup:

Heat oil in a cooking vessel.
Add sliced onions and fry until translucent.
Add slit green chilies.
Sauté ginger paste for a few minutes.
Transfer the tenderized mutton paya and its extracted juices to the vessel.
Add a little water if needed.
Check and adjust salt to taste.
Add chopped coriander leaves and black peppercorn powder.
In a small bowl, prepare a thin paste by mixing chickpea flour with water.
Add the chickpea flour paste to the soup and stir well.
Cover the vessel and bring the soup to a boil.
Simmer for 40 minutes on medium to low flame.
Switch off the flame.

Serve hot with roti or naan.

History of Paya

Paya, a slow-cooked trotter soup, boasts a rich history, particularly within South Asian cuisine. Its origins can be traced back centuries, likely originating in the Muslim communities of the Indian subcontinent. The slow cooking method was essential, as it allowed the tough connective tissues in the trotters to break down, resulting in a rich, gelatinous broth packed with flavor.

Traditionally, paya was considered a winter dish, its warming properties and rich broth providing comfort during cold weather. It was often prepared overnight or for special occasions, as the slow cooking process demanded patience and time. The dish also held cultural significance, often served during festivals and celebrations.

While the precise origin remains somewhat obscure, the dish’s popularity spread throughout the region, with variations emerging in different areas. Some versions incorporate lentils or vegetables, while others emphasize spices like ginger, garlic, and garam masala. Regardless of the regional variations, the core elements of paya remain consistent: slow-cooked trotters resulting in a flavorful, gelatinous broth.

Nutritional Content and Benefits of Paya

Paya, a slow-cooked trotter soup, offers a surprising wealth of nutritional benefits. It’s a particularly good source of collagen, a protein vital for joint health, skin elasticity, and gut health. The long simmering process extracts this collagen from the bones, making it easily bioavailable.

In addition to collagen, paya provides a good dose of gelatin, which supports digestive health and can help soothe the gut lining. It also contains essential amino acids, the building blocks of protein, contributing to muscle repair and overall bodily functions.

Minerals like calcium, phosphorus, and magnesium are also present in paya, supporting bone health and various metabolic processes. While the exact nutritional content can vary based on the specific recipe and ingredients used, paya generally offers a nourishing and comforting meal.

The benefits of consuming paya extend beyond simple nutrition. The slow-cooking method helps break down the tough connective tissues in the trotters, making them easier to digest and maximizing nutrient absorption. This makes paya a particularly beneficial food for those with digestive issues or those looking to improve their gut health.

It’s important to note that paya can be high in cholesterol depending on the preparation method. Choosing leaner cuts of trotters and incorporating healthy ingredients can help mitigate this. As with any food, moderation is key to reaping the full benefits of paya without any negative health impacts.

Tips for Choosing Quality Paya

Selecting the right paya is crucial for a delicious and flavorful dish. Look for paya that has a fresh, slightly sweet smell. Avoid any with a strong, unpleasant odor. The color should be a natural creamy white or slightly yellowish. Avoid paya that looks grayish or excessively yellow.

The texture of good paya should be firm, not mushy or overly soft. Give it a gentle press – it should spring back slightly. Look for pieces with a good amount of meat and connective tissue still attached to the bone. The bones themselves should be clean and free from any discoloration or blemishes.

If possible, source your paya from a reputable butcher who can advise on freshness and quality. Ask them when the paya was delivered and how it has been stored. Proper handling and storage are essential for maintaining its quality.

Finally, don’t hesitate to ask questions. A good butcher will be happy to share their knowledge and help you select the best paya for your culinary needs. This extra care in choosing your ingredients will ensure a rich and flavorful paya dish.