Paya (Trotters Curry)
Rich collagen-loaded trotters curry slow-simmered overnight — a Sunday morning tradition.
The Story
Paya, or trotters curry, is a beloved dish in Pakistani cuisine, often reserved for special occasions and family gatherings. It embodies the rich culinary heritage of the region, showcasing the traditional slow-cooking techniques that infuse deep flavors into the meat, making it a symbol of warmth and togetherness.
Nutrition per Serving
450
Calories
35g
Protein
10g
Carbs
30g
Fat
2g
Fiber
Step-by-Step Instructions
- 1
Begin by thoroughly cleaning the paya under running water. This will ensure all impurities are removed. Place the cleaned trotters in a large pot and cover them with approximately 8 cups of water.
- 2
Add the whole spices, including a cinnamon stick, 4-5 cloves, and 2-3 cardamom pods, to the pot. Bring the water to a boil over medium heat, then reduce the heat to low and allow it to simmer for about 4-5 hours, until the trotters are tender and gelatinous.
- 3
While the paya is simmering, finely chop the onions. In a separate pan, heat 1/2 cup of oil over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown, approximately 10-15 minutes.
- 4
Stir in the ginger-garlic paste and sauté for another 2-3 minutes, until the raw smell dissipates. This step adds a rich depth of flavor to the curry.
- 5
Next, add the red chili powder, turmeric powder, and coriander powder to the onion mixture. Cook for 2-3 minutes, stirring continuously, until the spices are well incorporated and fragrant.
- 6
Once the trotters are tender, carefully remove them from the pot and add them to the onion and spice mixture. Stir well to coat the trotters with the spices, allowing them to absorb the flavors for about 5 minutes.
- 7
Pour in the reserved broth from the pot, ensuring the trotters are covered. Bring the mixture to a boil, then reduce the heat to low and let it simmer for another 30-45 minutes to meld the flavors.
- 8
Incorporate the yogurt into the curry, stirring gently to combine. This will add creaminess and a slight tang to the dish. Cook for an additional 10 minutes.
- 9
Add salt to taste and adjust the consistency of the curry by adding more water if necessary. The ideal texture should be thick yet pourable.
- 10
Just before serving, chop fresh coriander leaves and green chilies, adding them to the curry for freshness. Squeeze lemon juice over the top for a bright finish.
- 11
Serve the paya hot with naan or steamed rice, garnished with additional coriander leaves for an authentic touch.
Pro Tips
- •
Make sure to soak the trotters in water overnight to remove impurities and enhance tenderness.
- •
Use a pressure cooker to significantly reduce cooking time while maintaining the dish's rich flavors.
- •
For added depth, roast the spices briefly before adding them to the curry.
- •
Garnish with freshly chopped coriander and a squeeze of lemon to brighten the flavors before serving.
Variations
- →
For a healthier option, substitute ghee with olive oil and reduce the amount of oil used.
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Try a regional twist by adding coconut milk for a South Asian coastal flavor.
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Swap the trotters for lamb shanks for a different texture and flavor profile.
