Paya curry is a delicacy that is a bone broth made with goat or mutton trotters, slow-cooked in spices for a comforting and nutritious curry.
In this Post:
- What is Paya?
- Why you’ll love this recipe
- Ingredients you need
- How to make Paya Curry?
- Tips for Recipe
- How to make Naan Paya?
- FAQ for Paya Curry
- More Pakistani Comfort Foods
What is Paya?
Paya is traditionally slow-cooked overnight and served for breakfast in winter.
Paya translates into feet in Hindi and Urdu and refers to the cut of meat used in this stew. Paya curry is usually a little sticky from all the natural gelatin in the trotters.
This dish was particularly popular with the Mughal empire. Similar to other types of bone broth, it has been documented as an alternative remedy for joint pain, coughs and colds.
Why you’ll love this recipe
Growing up, mom remembers it being a staple at her grandparents’ home on Sundays in the winter. The whole family would gather for an elaborate meal. The Paya curry would be served with piping hot naans on a long table lined with white tablecloths.
If you’re looking for a traditional comfort dish, you’ll love this paya recipe.
It takes a while to cook, but it is mostly hands off time, while the paya are cooking into the broth.
This paya curry is the perfect winter comfort food!
Recipes you’ll love
If you’re looking for more traditional Pakistani recipes, you’ll love these:
Ingredients & Notes
- Paya – Goat Trotters –
- Onion – you’ll want to blend the white onion into a paste before adding it to your broth.
- Ginger-Garlic Paste – or equal parts crushed ginger and crushed garlic. This paste is a popular pantry item for Pakistani and Indian food. We love making a big batch of ginger garlic paste at home and having it ready to go in the fridge.
- Kashmiri mirchi – Kashmiri red chili has a bright red color and is not too spicy, making it the perfect addition to this curry.
- Ground spices – red chilli, cumin powder, coriander powder, garam masala, turmeric
- Whole Spices – black cardamom, cinnamon stick, cloves, black peppercorns
- Garnish – ginger, lemon, cilantro, chilli – serve these along with the paya and some naan or french bread.
How to make Paya Curry?
Clean and chop the onion and grind it into a paste
To Clean the Paya / Trotters: Rubbing flour on it and leave it on for about 5 minutes. Wash thoroughly, and remove any hair from the paya / trotters.
In a pot on medium-high heat, add oil. Add the whole spices to the pot. Cook till fragrant. Add the ginger and garlic paste and cook for a couple of minutes. Add the onion paste and cook for a few minutes. Add the powdered spices (red chilli, Kashmiri chilli, cumin, coriander, turmeric, garam masala and salt)
If the spices start to stick add a couple of tablespoons of water. Cook for a few minutes till well incorporated
Add the washed and cleaned paya (goat trotters).
Cook for a few minutes till the oil starts to float to the top.
Add enough water to cover all the ingredients, then cover and cook for at least two hours on low heat.
Recipe Tips
- Paya needs to be slow-cooked for at least 2 hours on the stovetop.
- To speed up this process, you can use an Instant Pot or pressure cooker.
- To clean the paya (trotters) – rub some flour on them. Leave it on for five minutes, then wash it off, removing any hair in the process as well.
Serving Tips
Garnish Paya Curry with ginger, lemon, green chilli and cilantro.
Serve it along with naan or crusty bread like french bread.
How to make Naan Paya?
This paya is delicious served along with some tandoori roti or naan.
A great way to enjoy this is as naan paya or pieces of naan smothered in the paya curry.
Cut your naan into pieces and place it into a bowl. Top with the paya curry and garnishes.
Leftover Tips
- If you have leftover paya curry, you make a pilau. Replace all of your broth/water or part of it in recipes such as this beef pilau with paya stew.
FAQ for Paya Curry
Paya refers to goat or mutton trotters. The stew is made by cooking the trotters into a hearty, flavorful stew.
Paya can be eaten with naan or crusty bread such as a loaf of french bread. You can also serve it with rice if you prefer.
Paya is made with goat or mutton trotters, while nihari is made with more tender meat cuts such as beef shanks or a roast. Both Nihari and Paya are slow-cooked meat dishes, that were traditionally served for breakfast.
Recipes you’ll love
If you’re looking for more comforting Pakistani recipes, here are some of our favorites:
- Dal Gosht – Pakistani Lentil and Meat Curry
- Keema Masoor Pulao: One-Pot Pilaf with Lentils and Ground Beef
- Kofta Curry: Pakistani Beef Meatball Curry
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Paya Curry
Ingredients
- 6 goat paya approx 1-1.5 lb
- 2 onion, medium
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon kashmiri mirchi
- 1 -1.5 teaspoon Red chilli powder depending on spiciness
- 1 tablespoon Cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon Garam Masala powder
- 1 teaspoon Turmeric powder
- 1 tsp Salt as per taste
- ½ – ¾ cup Oil
- 1-2 bay leaves
- 3 Big black Cardamom
- 3 inch piece of cinnamon
- 5 cloves
- 10 black peppercorns
Garnish
- Ginger julienne
- Lemon cut into wedges
- Cilantro chopped
- Green chilli sliced
Instructions
- Clean and chop the onion and grind it into a paste
- Clean paya / trotters: Rub a little flour on it leaving it on for a few minutes, then wash. Remove any hair from the paya / trotters.
Stove Top Option
- In a pot on medium-high heat, add oil.
- Next add the whole spices to the pot. Cook till fragrant. Add the ginger & garlic paste and cook for a couple of minutes. Add the onion paste and cook for a few minutes. Add the powdered spices ( red chilli, Kashmiri chilli, cumin, coriander, turmeric, garam masala and salt)
- If the spices start to stick add a couple of tablespoons of water. Cook for a few minutes till well incorporated
- Add the washed and cleaned paya (goat trotters).
- Cook for a few minutes till the oil starts to float to the top.
- Add enough water to cover all the ingredients, then cover and cook for at least two hours on low heat.
Instant Pot Option
- Turn on the saute function then add oil.
- Next add the whole spices to the pot. Cook till fragrant. Add the ginger & garlic paste and cook for a couple of minutes. Add the onion paste and cook for a few minutes. Add the powdered spices ( red chilli, Kashmiri chilli, cumin, coriander, turmeric,garam masala and salt)
- If the spices start to stick add a couple of tablespoons of water. Cook for a few minutes till well incorporated
- Add the washed and cleaned paya (goat trotters).
- Cook for a few minutes till the oil starts to float to the top.
- Add enough water to cover all the ingredients, then pressure cook on meat setting for one hour.
Serve Paya Curry
- To serve, garnish with cilantro, julienned ginger, sliced green chilli and lemon wedges.
Assemble Naan Paya (optional)
- Cut your naan into pieces and place it into a bowl. Top with the paya curry and garnishes.