Paya is a traditional Pakistani breakfast dish known for its rich, flavorful broth and tender, slow-cooked goat or beef trotters. This dish is a staple in Pakistani cuisine and is often enjoyed on festive occasions or special gatherings. Packed with nutrients and bold spices, Paya curry is a must-try for those who love comforting, hearty meals. Whether served with naan or steamed rice, this dish is a delightful indulgence that brings warmth to the table.
Why You’ll Love This Paya Recipe
✔ Authentic Pakistani Taste – Made with traditional spices for an original flavor. ✔ Perfect for Special Occasions – A must-have dish for Eid, family feasts, and Sunday breakfasts. ✔ Rich in Nutrients – Slow-cooked broth packed with essential minerals and collagen. ✔ Easy to Make – Follow our step-by-step guide for a hassle-free cooking experience.
Ingredients for the Best Paya Curry
| Ingredient | Quantity |
|---|---|
| Goat or beef trotters (paya) | 4 |
| Oil or ghee | 1/2 cup |
| Onions (finely chopped) | 2 |
| Tomatoes (chopped or pureed) | 2 |
| Garlic paste | 1 tablespoon |
| Ginger paste | 1 tablespoon |
| Red chili powder (adjust to taste) | 2 teaspoons |
| Turmeric powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Salt (adjust to taste) | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Nutmeg powder (optional) | 1/2 teaspoon |
| Green chilies (whole or sliced) | 2-3 |
| Water (for slow cooking) | 6 cups |
| Fresh coriander leaves (chopped, for garnish) | As needed |
| Julienned ginger (for garnish) | As needed |
| Lemon wedges (for serving) | As needed |
How to Make Paya (Step-by-Step Instructions)
Step 1: Clean the Trotters
- Wash the goat or beef trotters thoroughly and soak them in warm water for 30 minutes to remove any impurities.
Step 2: Prepare the Base
Heat oil or ghee in a deep pot or pressure cooker.
Add chopped onions and sauté until golden brown.
Stir in garlic and ginger paste, and cook until fragrant.
Add tomatoes, red chili powder, turmeric, coriander powder, cumin, salt, and black pepper. Cook until the tomatoes blend into a thick masala.
Step 3: Slow Cook for Maximum Flavor
Add the cleaned trotters and mix well with the spice blend.
Pour in 6 cups of water and bring to a boil.
Reduce heat and let it simmer for 4–6 hours (or pressure cook for 1.5–2 hours) until the trotters are tender and the broth is thick.
Step 4: Final Touches
Once the oil separates, add garam masala, nutmeg powder, and green chilies.
Stir well and let it simmer for another 10–15 minutes.
Garnish with fresh coriander and julienned ginger before serving.
Step 5: Serve & Enjoy!
Serve hot Paya with naan, roti, or steamed rice, along with lemon wedges for a tangy kick.
Expert Tips for the Best Paya
- Slow cooking enhances the flavors and results in a rich, gelatinous broth.
- Fresh, whole spices create the most authentic and aromatic taste.
- Resting the dish for a few hours before serving helps deepen the flavors.
- A squeeze of lemon before eating balances the richness of the broth.
Frequently Asked Questions (FAQs)
Q: Can I make Paya in a pressure cooker? A: Yes! Instead of slow cooking for 4–6 hours, you can pressure cook it for 1.5–2 hours for a quicker result.
Q: What is the best way to clean paya? A: Soak them in warm water with a little vinegar and scrub well to remove any impurities.
Q: Can I freeze Paya curry? A: Yes! Store it in an airtight container and freeze for up to 3 months. Reheat on low heat before serving.
Final Thoughts
Paya is one of the most beloved Pakistani traditional dishes, perfect for those who love bold, spicy, and aromatic flavors. Whether you're making it for a festive occasion or simply craving a wholesome meal, this authentic Paya recipe is sure to impress. Try it today and enjoy the flavors of Pakistan’s rich culinary heritage!
If you love this recipe, don’t forget to share it and leave a comment below! Happy Cooking!
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