Ingredients6 Goat Trotters / Paya - cut into pieces
2 Large Onions - sliced
1.½ Tablespoons Ginger - Garlic Paste
2 Teaspoon Heaped Red Chili Powder
¼ Teaspoon Turmeric powder
1.½ Teaspoon Coriander Powder
½ Teaspoon Garam Masala powder
100 Grams Yogurt or 1/2 Cup
1 Teaspoon Sea Salt or according to taste
½ Cup Oil
For the Tempering ~Whole Spices
2 Sticks Cinnamon
4 Green Cardamoms
1 Big Brown Cardamon
6 Cloves
10 Black Peppercorns
1 Bay Leaf
A Handful of Coriander Leaves - chopped
Method
Hair removed payas, do not buy skinned ones ~~ the flesh and taste will be lost. Wash and clean the payas. Then rub the payas with wheat flour well and wash them clean again. Keep aside.
Mix the ginger garlic paste in 1/4 cup water and keep aside.
Mix the chilly, turmeric and coriander powders into the yogurt and beat it well.
Heat oil in a pressure pan add the whole spices and onions . Fry the onions till dark golden brown , add ginger garlic paste, fry till the oil leaves the sides, then add the yogurt and 1/4 up water fry again till oil leaves the sides, add salt and the payas, fry the payas for 5 minutes on high flame. Add 3 cups of water, close the cooker and on high flame take one whistle, then reduce the flame to low and cook for 35 to 40 minutes. Switch off the flame. Let the cooker cool then open it, if necessary adjust the gravy consistency by adding more water ( this gravy should be not watery or else the flavor and taste will the lost ). Switch on flame and bring it to a rolling boil then add the garam masala and coriander leaves give it a quick stir. Switch of the flame.
Heat oil in a pressure pan add the whole spices and onions . Fry the onions till dark golden brown , add ginger garlic paste, fry till the oil leaves the sides, then add the yogurt and 1/4 up water fry again till oil leaves the sides, add salt and the payas, fry the payas for 5 minutes on high flame. Add 3 cups of water, close the cooker and on high flame take one whistle, then reduce the flame to low and cook for 35 to 40 minutes. Switch off the flame. Let the cooker cool then open it, if necessary adjust the gravy consistency by adding more water ( this gravy should be not watery or else the flavor and taste will the lost ). Switch on flame and bring it to a rolling boil then add the garam masala and coriander leaves give it a quick stir. Switch of the flame.
Serve hot with roti, bhakri, naan or steamed rice ~~simply delicious ...
Labels : Mutton, Paya
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