Paya (Trotters Stew)
A Deccani-spiced goat trotters (paya) stew simmered with a bay leaf-cinnamon-black cardamom-cumin tempering and a rich onion-tomato masala until deeply flavoured and falling-off-the-bone tender.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tomato — 2 piece (chopped)
- Ginger — 3 tsp (ground)
- Turmeric Powder — 1.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 3 tsp (ground)
- Garlic — 3 tsp (ground)
- coriander powder — 3 tsp (ground)
- Mutton Trotters (Aatukal / Paya) — 800 g (chopped)
- salt (optional) (whole)
- onion — 2 piece (chopped)
Tempering
- Cumin Seeds — 1 tsp (whole)
- bay leaf — 1 piece (whole)
- oil — 3 tbsp (whole)
- cinnamon stick — 1 piece (whole)
- Black Cardamom — 1.25 piece (whole)
Method
- Heat the oil in a heavy pot over medium flame; add the bay leaf, cinnamon stick, Black Cardamom and Cumin Seeds and let them sizzle until fragrant.
- Add the chopped onion and saute until deeply golden brown.
- Add Ginger and Garlic and saute for a minute until the raw smell fades.
- Add the chopped Tomato and cook until it softens and the oil begins to separate from the masala.
- Add Turmeric Powder, Red Chilli Powder and coriander powder, and mix well until fragrant.
- Add the trotters and mix well to coat them in the masala.
- Add water as needed, cover, and simmer on low flame until the trotters are fully tender and the gravy comes together, about 45-50 minutes (or 20-25 minutes in a pressure cooker).
- Season with salt, garnish with Coriander Leaves, and serve hot.
Common questions
- How many calories in one plate of Paya (Trotters Stew)?
- 428 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.