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Paya or paya curry is a dish that is made from leg bones and hoofs of cow, buffalo, lamb or goat. It is rich in nutrients, minerals and collagen. This beef paya dish (made with beef trotters) has a soup-like consistency and is regularly consumed on the weekends in breakfasts in Pakistan.
Traditionally paya are cooked overnight on very low heat but I use a pressure cooker to cook these beef paya to lessen the cooking time but without any compromise on taste.
The gravy is made with onions, garlic, ginger and aromatic spices to enhance the flavors of the dish. The curry has a sticky texture because of the gelatin formed in bones while cooking. A good thing is that you don’t need to use any extra oil, as the paya release their own fat.
Serve this filling, comforting and energy boosting dish with a garnish of green chillies, julienned ginger, fresh coriander and lemon juice and paired with naan, roti, paratha or rice.
The sticky texture of the gravy, the chewy bones, and the succulent meat falling off the bones are what make paya curry a most delightful and hearty treat for the meat lovers, especially in winter months. It is so healthy and nourishing for kids.
Try this simplest recipe with rich and finger licking gravy and I am sure you will love it.
Ingredients of beef paya recipe:
How to serve beef paya?
Garnish with sliced green chillies, julienned ginger, fresh coriander and lemon juice. Serve hot with naan, roti, paratha or rice.
Can I make it in advance?
- Paya curry tastes better when served the next day. You can easily store it in fridge for 3 to 4 days.
- You can also freeze it for two months in a freezer safe container.
Recipe Notes:
- If you don’t want to use pressure cooker, you can cook them overnight or for 5 to 6 hours on the lowest heat. If cooking overnight, make sure your pot is fully sealed. Put some heavy objects on the pot to build pressure.
- You can adjust the consistency of the gravy by adding a bit of more water, if required.
- Make sure to remove all the hair carefully by burning on direct flame (if possible, ask your butcher to do that for you) and then scrub them well and rinse them clean.
Variations:
- You can add some meat, If you like.
- You can also cook mutton paya with this recipe, they take less time to cook.
- Another variation to it is adding some pre-soaked chickpeas. It will make the gravy thick and ensure a more flavourful gravy.
Watch step by step video instructions:
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Ingredients
- Beef Trotters or Paya (cleaned, cut and washed) – 1 large
- Onions (chopped) – 1 cup
- Ginger and Garlic (paste) – 2 tablespoons
- Black Cardamom – 2
- Cinnamon Sticks – 2
- Cloves – 5 or 6
- Cumin Seeds – 1 tablespoon
- Turmeric Powder – 1 teaspoon
- Garam Masala Powder – 1 teaspoon
- Black Pepper Powder – 1 teaspoon
- Coriander Powder – 1 tablespoon
- Cumin Powder – 1 tablespoon
- Kashmiri Red Chili Powder – 1 tablespoon
- Salt – 1 tablespoon or to taste
- Water – 1 litre or as required
Instructions
Step by step recipe is given below:
- Add all the above ingredients in a pressure cooker.
- Close the lid and let it pressure cook for 10 minutes on high flame and then on low to medium flame for 35 to 40 minutes or until trotters or paya begin falling off the bones.
- Open the lid and let the soup boil for a few more minutes.
- You can adjust the consistency of the soup by adding a bit of more water if required. Let it rest for few minutes before serving.
Garnish with Sliced Green Chillies, Julienned Ginger, Fresh Coriander and Lemon Juice. Serve hot with Naan, Roti, Paratha or Rice and Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- If you don’t want to use pressure cooker, you can cook them overnight or for 5 to 6 hours on the lowest heat. If cooking overnight, make sure your pot is fully sealed. Put some heavy objects on the pot to build pressure.
- Make sure to remove all the hair carefully by burning on direct flame (if possible, ask your butcher to do that for you) and then scrub them well and rinse them clean.
