Paya is a urdu word meaning legs . Paya is mostly cooked in Muslim house holds as a traditional dish. There are many ways to cook paya . Its served in the form of soup to kids and just delivered mothers as its strengths this bones. Others can just relish it with no reason required. My mom makes it with green masala with coconut milk but I make both with red and green masala but taste good. Do give it a trry.
Ingredients
- Mutton paya 4 to 6
- 4 tbs oil
- 2 green Cardamom
- 1 black Cardamom
- 1/2 star anise
- 1 bay leaf
- 1 cinnamon stick
- 1/2tsp cumin seeds
- 1 green chilli slit
- 2 onions sliced
- Kasoori methib1 tbsp
- 2 medium tomatoes
- 1 stock cube
- Red chilli powder 1and half tsp
- Coriander powder 1tsp
- Zeera powder1 tsp
- Garam masala powder 1/2tsp
- Pepper powder 1/2tsp
- 1tbsp ginger garlic paste
- Coriander leaves chopped
- Ginger juvenile to garnish
- Salt to taste
Directions
- 1Wash the paya well and soak it with haldi salt vinegar for 10mts to get rid of the smell. Wash them again keep it aside
- 2In a pressure cooker heat 4 tbsp of oil . Add bay leaf, cinnamon., green and black Cardamom, zeera and onions fry till onions are lightly golden brown put kasoori methi and green chilli fry for a minute add tomatoes and little salt as we will add stock cube too. Once the tomatoes are fully mashed up add all the powders along with ginger garlic paste fry well for few mts. Add 2 tbsp water if your masala is sticking to the dish to avoid burning. Put the paya and the stock cube and 4 cups of water close the lid and cook it minimum for half an hr . Once cooled check if the meat has been cooked as it totally depends upon the quality of the paya the time required for cooking if not yet cooked cook it again till done . We need a thivk gravy so adjust the water level. If you like it more tangy add lemon juice. Garnish with coriander leaves and ginger julienne.
