Beef paya recipe

 

🍲 Beef Paya (Trotters) Recipe

🕒 Cook Time:

• Prep: 20 mins

• Cooking: 2–3 hours (or 45 mins in pressure cooker)

🧾 Ingredients:

Main:

• 1 kg beef trotters (paya), cleaned thoroughly

• 2 large onions, finely sliced

• 2 tbsp ginger-garlic paste

• 2 tomatoes, finely chopped or blended

• 1 cup plain yogurt (whisked)

• ½ cup oil or ghee

Whole Spices:

• 2–3 bay leaves

• 4–6 cloves

• 2–3 black cardamom

• 1 cinnamon stick

• 1 tsp cumin seeds

Ground Spices:

• 1½ tsp red chili powder (adjust to taste)

• 1½ tsp coriander powder

• ½ tsp turmeric

• Salt to taste

• ½ tsp garam masala (at the end)

Optional:

• 2 tbsp wheat flour (to thicken gravy)

• Fresh coriander, green chilies, and julienned ginger for garnish

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👨‍🍳 Instructions:

Step 1: Prepare the Trotters

• Clean paya thoroughly under running water.

• If you want extra cleanliness, boil in water with a little vinegar for 10 minutes, then discard water.

Step 2: Fry the Base

1. Heat oil/ghee in a large pot or pressure cooker.

2. Add whole spices, let them sizzle.

3. Add sliced onions, sauté until golden brown.

4. Add ginger-garlic paste, fry for 2 mins.

5. Add tomatoes, cook until oil separates.

6. Add all powdered spices (except garam masala), cook for 2–3 minutes.

7. Add yogurt, mix well, and cook until oil separates again.

Step 3: Add Paya

• Add the cleaned paya into the masala. Sauté for 10–15 minutes on medium heat until well-coated.

Step 4: Pressure Cook or Simmer

• Add 6–8 cups of water (depends on gravy consistency you want).

• Pressure cook for 45–60 minutes on low after the first whistle.

  • OR simmer on low heat for 4–5 hours for slow cooking.

Step 5: Finishing Touch

• After opening, check tenderness.

• Add garam masala, cook uncovered for 10–15 minutes to thicken gravy.

• Optional: Mix wheat flour in a bit of water, add to the gravy to thicken if needed.

• Adjust salt and spice.

Step 6: Garnish & Serve

• Top with fresh coriander, green chilies, and julienned ginger.

• Serve hot with naan, kulcha, or basmati rice.

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✅ Tips:

• For deeper flavor, slow cooking is best.

• Always let paya rest for a few hours before serving—it enhances the gelatinous texture.

• You can