-
Prep Time15 Mins
-
Cook Time1 Hour 15 Mins
-
Serving6
-
Ready In1 Hour 15 Mins
If you’re looking for a dish that’s rich, comforting, and brimming with traditional South Asian flavours, this slow-cooked paya curry (also known as trotter masala) is for you. Perfect for a hearty weekend meal or celebratory feast, this recipe features fall-off-the-bone tender paya simmered in a deeply spiced, aromatic gravy. Serve it with naan or khameeri roti —and don’t forget the lemon wedges on the side.
Ingredients
Paya - initial pressure cook
Gravy Masala
Directions
In a pressure cooker, combine the paya, onion, salt, turmeric, ginger-garlic paste, whole wheat, water, cumin, cinnamon, cloves, and black peppercorns. Stir well, secure the lid, and cook on medium heat for 30 minutes, or until the trotters are soft and gelatinous. Once cooked, set the paya and cooking liquid aside.
In a large heavy-based pot, heat the oil over medium heat. Add cumin seeds, cinnamon sticks, bay leaves, and cloves. Let them sizzle for a few seconds until aromatic. Stir in the fried onions (or freshly fried ones), ginger-garlic paste, and green chillies. Add a splash of water to prevent burning.
Cook for 2–3 minutes, then add turmeric, salt, paya masala, karahi gosht masala, and another splash of water to help the spices blend. Sauté for 5 minutes to allow the masalas to cook through and develop flavour.
Add chopped tomatoes and cook until they soften and oil begins to separate around the edges—this is a sign your masala base is ready.
Add the cooked paya to the masala and stir gently to coat. Cook for 5 minutes. Pour in the reserved cooking liquid (meat juices) and adjust the consistency with a bit more water if needed.
Let the curry simmer uncovered for 10 minutes, allowing the flavours to meld and the gravy to thicken. Stir in chopped spring onions, lemon juice, and finally, sprinkle over fresh coriander and mint before serving.
Conclusion
Pair this rich curry with naan, tandoori roti, or plain basmati rice. For an extra burst of freshness, serve with lemon wedges and a side of raita or sliced onions.
Leave a Review