Vaquas- Hi, hope you are well. I’m back with a brand new recipe. This recipe is Paya Curry (Dehli Walay Paye). Cooking Paya Curry in my family is like a major event. When we cook it we invite all our relatives so they all get a taste of this delicious delicious authentic dish. When we make Paya Curry at home we let it cook all night on low. I will share that version too in the recipe section. Paya Curry is one of favorite. We usually eat in winter so I thought now is the perfect time to introduce this as fall and winter are approaching really fast this year.
What is Paya Curry?
Paya Curry is basically trotters (goat or cow). For this recipe I used the mutton which is goat meat. This curry is infused with aromatic spices to enhance the flavors of the dish. It’s has a slow-cooking method that plus It has an instant pot version. The slow-cooking version will take you overnight, but I am going to give you an instant pot version that comes very close to Paya Curry. The most important part is cooking the gravy for the curry right way. If your Paya aren’t sticky after they cook that’s a major sign of something gone wrong with cooking. Another major important thing is you ask your butcher to clean all the hairs from your trotters. Your trotters should be very clean meaning hairless, because you don’t want hairs in your curry.
Tomato sauce in Paya recipe?
Well, if you look at the recipe I only added a small amount. It’s just for the color and that tangy-ness. I know my family wouldn’t approve this recipe just because of the tomato sauce but it does make a difference in taste so trust me.
To Eat Paya Curry with Rice or Not?
The Paya Curry has a lot of different versions I’m here to give you an authentic Dehli Wala version. In my family, we eat it with naan, chapati or rice. Eating with Rice is the must in my family along with some naan afterwards. However, in Sarah’s family they mainly eat with naan. After we got married she found it really weird when she saw me eating with rice.
Conclusion
This recipe is one of my family recipe. I hope that you make it. I hope you find it delicious. We have a lot of our family recipes on this blog such as Kofta Curry (Meatball Curry) , Achari Keema , and Punjabi Kadhi Pakora . If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Paya Curry(Mutton Trotters)
Ingredients
- 2 lbs mutton trotters paya
- 2 tsp red chili pepper
- 1 tsp turmeric powder
- salt as needed
- 5 tbsp ginger garlic paste
- 1/2 medium onion finely sliced
- 1 tsp cumin seeds
- 4 green cardamom pods
- 5 black peppercorns
- 4 cloves
- 3 tbsp olive oil extra virgin
- 1 tbsp yogurt
- 2 tsp tomato sauce
- 1/2 tsp coriander powder
- a pinch garam masala
- 3 cup water or how much you need so that trotters dip in water
- green pepper for garnish
- cilantro for garnish
- ginger julienne for garnish
- fresh lemon juice for garnish
Instructions
- Make sure you wash all the trotters properly.
Instant Pot
- Turn on the IP, on saute on. Add water and let it come to a boil.
- After it come to boil add in red chili powder, turmeric paste, salt, and 3 tbsp ginger garlic paste.
- Now add in the trotters and cover the lid, hit the meat setting and let it timer on for 20 minutes.
- Vent the air out after 20 minutes make sure trotters are cooked.
- In a pot on medium heat, add in oil and onions and then light brown the onions.
- Once it's light brown add in cumin seeds, green cardamom pods, black peppercorns, and cloves.
- Add in the trotters alone not the gravy in the Instant pot at this point.
- Add in ginger garlic paste and mix well.
- Add in yogurt and mix well.
- Add in the tomato sauce mix well.
- Add the corriander powder.
- Now add the gravy from the IP.
- Let it saute it for 10 minutes on medium to low heat.
- Add garam masala and coriander and mix well.
- Then cover it let it cook on 5 minutes on low.
- Garnish and serve it with a naan.
