Special peshawari paya recipe.

 

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🌟 Special Peshawari Paya Recipe (Authentic Style)

🐐 Ingredients:

For Boiling the Paya:

• Goat or beef paya (trotters) – 4-6 pieces (approx. 1.5–2 kg)

• Water – 10 cups

• Salt – 1.5 tsp

• Ginger – 2 tbsp (sliced)

• Garlic – 2 tbsp (whole cloves)

For Curry Base:

• Onions – 3 medium (finely sliced)

• Tomatoes – 3 large (blended or chopped)

• Ginger-garlic paste – 2 tbsp

• Yogurt – ½ cup (beaten)

• Red chili powder – 2 tsp (adjust to taste)

• Kashmiri red chili – 1 tsp (for color)

• Turmeric powder – ½ tsp

• Coriander powder – 2 tsp

• Garam masala – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

Whole Spices (optional but authentic):

• Bay leaf – 1

• Cinnamon stick – 1

• Green cardamoms – 4

• Cloves – 4

• Black cardamom – 1

• Whole black pepper – 8–10

For Finishing:

• Desi ghee or oil – ½ to ¾ cup

• Fresh coriander – chopped

• Green chilies – 3–4 (slit)

• Ginger – julienned

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🍳 Instructions:

1. Cleaning & Boiling the Paya:

• Wash the paya thoroughly (rub with wheat flour and lemon if needed to remove smell).

• In a large pot or pressure cooker, add paya, salt, sliced ginger, garlic, and water.

• Cook:

  • Slow-cooked method: 5–6 hours on low flame.

  • Pressure cooker: 1.5 to 2 hours (on low after one whistle).

• Once tender, strain and reserve the stock (yakhni).

2. Preparing the Masala:

• In another large pot, heat desi ghee or oil.

• Add whole spices and let them sizzle.

• Add sliced onions and fry until deep golden brown.

• Add ginger-garlic paste, sauté 1–2 minutes.

• Add tomato puree and cook until oil separates.

• Mix in beaten yogurt and all powdered spices. Cook well (bhunai) until oil separates again.

3. Combine & Cook:

• Add the boiled paya into the masala.

• Fry (bhunofy) for 10–15 minutes on medium heat until everything is coated.

• Add the reserved paya stock. Bring to a boil, then simmer on low for 30–40 minutes uncovered. The gravy should become thick and gelatinous.

4. Final Touch:

• Sprinkle garam masala and black pepper.

• Add julienned ginger, green chilies, and fresh coriander.

• Optionally, give a coal smoke (dhungar) for a more rustic flavor.

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🍽 Serving Suggestions:

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

• A wedge of lemon and sliced onions on the side enhances the experience.

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🔥 Pro Tips:

• Slow cooking is the soul of this dish. The longer, the better.

• Desi ghee adds that authentic depth and aroma.

• Peshawari paya is typically less tangy and more earthy—avoid excessive tomato or lemon