Paya

Trotters simmered overnight until the meat surrenders off the bone into a thick, collagen-rich gravy. Paya is the legendary desi breakfast — slow, soulful, and worth every minute. Serve it with naan at dawn, the traditional way.

Prep time

30 mins

Cook time

4 hrs

Total time

4 hrs 30 mins

Servings

6 servings

Calories

520

Ingredients

• 1.5kg goat or cow trotters, cleaned and split
• 3 liters water
• 2 large onions, finely sliced
• 3 tablespoons ginger-garlic paste
• 3 large tomatoes, chopped
• 3 tablespoons vegetable oil or ghee
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder, 1 tablespoon fine sea salt
• 2 black cardamoms, 4 green cardamoms, 2 cinnamon sticks, 6 cloves, 2 bay leaves
• 1 teaspoon garam masala
• Fresh coriander, julienned ginger, and lemon wedges, to serve
• Hot naan or kulcha, to serve

Instructions

1. Wash the trotters thoroughly and boil them in plain water for 10 minutes; drain and rinse to remove impurities.
2. Heat the oil in a heavy pot and brown the onions until deep golden, about 12 minutes.
3. Add the ginger-garlic paste and whole spices; fry for 2 minutes until aromatic.
4. Stir in the tomatoes, ground spices, and salt, cooking until the oil separates at the edges, about 8 minutes.
5. Add the trotters and toss to coat them in the masala.
6. Pour in 3 liters of water, bring to a boil, then reduce to the gentlest simmer.
7. Cover and cook for 4 hours, until the meat is falling off the bone and the gravy has turned thick and silky.
8. Stir in the garam masala, garnish with coriander and ginger, and serve with lemon and hot naan.

Pro tips

• The initial blanch keeps the gravy clean-tasting instead of gamey.
• Low and slow is everything — never rush paya with high heat.
• The gravy should coat a spoon thickly; reduce further if it is thin.
• Skim the surface fat in the morning for a cleaner, richer gravy.

Frequently asked questions