Ingredients:
1 kg goat trotters (paya)
2 large onions, finely sliced
2 medium tomatoes, finely chopped or blended
1/2 cup yogurt (optional)
2 tablespoons ginger-garlic paste
1/2 cup oil or ghee
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
Salt to taste
1-2 cinnamon sticks
2-3 green cardamoms
4-5 cloves
1 teaspoon black peppercorns
1 bay leaf
Fresh coriander leaves for garnish
Fresh ginger julienne for garnish
2-3 green chilies, sliced (optional)
Instructions:
1. Clean the Paya:
Wash the goat trotters thoroughly and boil them in water for about 10 minutes. Drain the water and set aside.
2. Prepare the Masala Base:
Heat oil or ghee in a large pot. Add cinnamon sticks, cardamom, cloves, black peppercorns, and bay leaf. Sauté until fragrant.
Add sliced onions and fry until golden brown.
3. Add Spices and Tomatoes:
Add ginger-garlic paste and sauté for 2-3 minutes.
Add red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and fry for a minute.
Add chopped or blended tomatoes. Cook until the tomatoes soften and the oil separates.
4. Combine Paya with the Masala:
Add the boiled goat trotters to the masala and mix well.
If using yogurt, whisk it and add to the pot. Cook for 5-7 minutes to blend the flavors.
5. Simmer:
Add 5-6 cups of water to make a curry. Adjust water quantity based on your desired consistency.
Season with salt, cover the pot, and let it simmer on low heat for 4-6 hours, stirring occasionally. For faster cooking, use a pressure cooker for about 45 minutes to 1 hour.
6. Final Touch:
Once the trotters are tender, adjust the seasoning.
Garnish with fresh coriander leaves, ginger julienne, and green chilies.
Serve:
Serve the paya curry hot with naan, roti, or steamed rice for a hearty and flavorful meal.
Tip: Slow cooking enhances the flavor of the curry, making it rich and delicious.