Paya Masala

Paya Masala

Ingredients

Himalayan Pink Salt, Red Chilli, Coriander, Cumin, Turmeric, Ginger, Garlic, Big Cardamom, Black Pepper, Clove, Cinnamon, Green Cardamom, Carom, Citric Acid (E-330).

  • Paya/Trotters/Hooves (cleaned and washed with hot water) 6–8 of goat / 1 of cow
  • Garlic Paste 1½ tbsp
  • Yogurt (whipped) 1 Cup / 200g
  • Onion (medium) (sliced) 2 pcs
  • Ginger Paste 1½ tbsp
  • Oil/Ghee 1 Cup / 200ml
  • Tavaazo Paya Masala 1 Packet – 60g
  1. Heat ½ cup oil/ghee, sauté 1 onion.
  2. Add ginger paste and garlic paste, fry further for 2 minutes.
  3. Now add Paya/Hooves/Trotters and Tavaazo Paya Masala, fry for 3–4 minutes.
  4. Then add yogurt, mix well and cook for 5 minutes.
  5. Add 7–8 glasses of water, cover and cook on low heat until Paya/Hooves/Trotters become tender — or cook them for 4–5 hours.
  6. Heat the remaining oil/ghee, add 1 onion and fry it till it turns golden.
  7. Now add in paya, cover and cook on low heat for 30 minutes and remove.
  • * Garnish with chopped green chilli, green coriander, ginger julienne and lemon juice.
  • * Serve with nan or plain boiled rice.