🍲 How to Make Paya (Trotters) – Authentic Pakistani Recipe

 📝 Introduction of Paya (Trotters)

Paya is more than just a dish, it’s a cultural tradition in Pakistan. Known for its bold spices, silky gravy, and collagen-rich texture, Paya is slow-cooked to perfection, allowing bones, marrow, and spices to melt into a soul-warming stew. Served hot with lemon, ginger, and naan, it’s the epitome of comfort food.

🔍 Quick Recipe Overview

      |       Prep Time       |       Cook Time     |        Total Time       |        Servings       |

      |       20 mins           |       4–6 hours      |         5 hours           |         5–6              |

🛒 Ingredients of Paya (Trotters)

For the Paya:

• Goat or beef trotters (paya): 6–8 pieces, cleaned thoroughly
• Onion: 2 medium, finely sliced
• Tomatoes: 2 medium, chopped
• Ginger-garlic paste: 2 tbsp
• Yogurt: ½ cup (whisked)
• Oil or ghee: ½ cup
• Water: 6–8 cups (as needed) Whole Spices:
• Cumin seeds: 1 tsp
• Black cardamoms: 2
• Green cardamoms: 2
• Cloves: 4
• Bay leaves: 2
• Cinnamon stick: 1 piece Ground Spices:
• Turmeric powder: 1 tsp
• Red chili powder: 1.5 tsp (adjust to taste)
• Coriander powder: 2 tsp
• Garam masala: 1 tsp
• Salt: To taste Garnish:
• Fresh coriander: chopped
• Julianne ginger: for garnish
• Lemon wedges
• Green chilies (optional)
• If not pre-cleaned by the butcher, scorch off any hair over a flame, then wash thoroughly under warm water with vinegar or lemon juice to remove odor.

🍳 Instructions Step 1: Clean the Paya

Step 2: Sauté the Base

1. Heat oil or ghee in a large pot or pressure cooker.
2. Add whole spices and let them sizzle for 30 seconds.
3. Add the chopped onions and cook until golden.
4. Cook the Paste of Garlic ginger and wait until the raw smell is gone, about 2 minutes.
5. Include the salt, turmeric, chili powder, tomato powder, and sliced tomatoes. Simmer until the oil separates and the tomatoes are soft. Step 3: Add Paya & Yogurt
6. To ensure the trotters are coated with masala, add them to the pot and stir thoroughly.
7. Need medium heat for Cook for 10 to 15 minutes, stirring occasionally.
8. Add whisked yogurt and cook for another 5–7 minutes until well incorporated and oil starts to separate again.

Step 4: Simmer or Pressure Cook

• Slow Cooking (Traditional Method):
  Add 6–8 cups of water, cover, and simmer on very low heat for 4–6 hours, stirring occasionally.
• Pressure Cooking (Faster Method):
  Add water and cook under pressure for about 1.5 to 2 hours until the trotters are soft and gelatinous. Step 5: Finishing Touch
• Once the paya are tender and the broth has a rich consistency, sprinkle garam masala and cook uncovered for 10 more minutes to deepen the flavor.
• Adjust salt and spices to taste.

🍽️ Serving Suggestions

Serve hot, garnished with:

• Fresh coriander
• Julienned ginger
• Green chilies
• Lemon wedges

Best enjoyed with:

• Naan
• Kulcha
• Steamed rice

📌 Tips for Perfect Paya

• Time is key: Slow cooking gives the best flavor and texture.
• Use goat paya for a milder taste; cow paya gives a stronger, beefier flavor.
  *If marrow bones are available, add them to the soup to make it even richer.
• Let the dish sit for a few hours before serving — it tastes better as flavors develop.

🧾 Nutrition Info (Approximate per serving)

Calories : 400 kcal Protein : 25g Fat : 30g Carbohydrates : 8g Collagen/Gelatin : High

💬 Final Thoughts

The art of slow cooking is demonstrated by the rich, decadent, and incredibly fulfilling dish known as paya. Whether you’re making it for a festive breakfast or a weekend feast, its bold flavors and traditional roots make it a timeless favorite in Pakistani cuisine.