paye cholay

Paye Cholay

Paye or Paya is one of the popular Pakistani curry recipe that people serve in breakfast, but also go delicious in lunch and dinner. In Punjab people make it with chickpeas and the dish is called paye cholay. Which I am sharing today.

Previously I shared my family recipe for how to make paye.This is tried and tested recipe of desi mutton paya with a perfect mouthwatering taste. You can also make beef paye in this recipe just increase quantity of water while cooking. Also check other traditional breakfast Halwa Poori.

I still remember the old days when my mom made paye. It was just like a festival in our home. She planned to make them for a holiday breakfast or lunch. We all sat together and enjoyed them with naan.

Paye Cholay are the famous dish of Punjab specially Lahore. I tried to make them in easy way today. First I boiled paye and chickpeas separately. Then made masala and cook them together. I also shared how to clean goat trotters (paya). By following this way your paye will be clean nicely and will not have any smell.


Servings= 6


List 1,

  • Paye (Goat trotters)  800 g after cleaning
  • Onion 1
  • Ginger paste  1 tbsp
  • Garlic paste  1 tbsp

List 2,

  • Chickpeas (cholay)    250 g almost 1 cup
  • Cinnamon stick  1 small
  • Big cardamom  1
  • Baking soda  1/2 tsp

List 3,

  • Oil  1/4 cup
  • Garlic paste  1 tbsp
  • Yogurt  1 cup
  • Bay leave   2
  • Small cardamom  4-5
  • Cloves  1/2 tsp
  • Turmeric powder  1 tbsp
  • Kashmiri red chili powder  1 tbsp
  • Garam masala powder  1/2 tbsp

List 4 for Tarka,

  • Oil  1/4 cup
  • Onion  1
  • Kashmiri red chili powder  1/2 tsp

List 5 for garnishing,

  • Fresh coriander
  • Fresh ginger
  • Fresh green chili
  • Lemon
  • Fried onion


how to clean paya
How to clean paye
First take paye , add in 1/2 cup wheat flour or flour and 3-4 tbsp white vinegar, message them nicely and leave for half hour.
After half hour wash and clean them with water.
paye cholay
Now in a pan from list 1 add paye, 1 sliced onion, ginger garlic paste 1/1 tbsp. Add in 3-4 glass water and let them cook for 3 hours or until nicely tender. Set a side.
Soak chickpeas over night. Throw the water in morning add in 1/2 tsp baking soda ,cinnamon stick, big cardamom and fresh water. Boil them until nicely tender. Strain them set a side.
paye cholay
In a separate pan add 1/4 cup oil with garlic paste 1 tbsp, bay leave, cloves, small cardamom, stir for few seconds.
paye cholay
Add in kashmiri red chili powder, turmeric powder, garam masala powder from list 3.
paye cholay
Stir few more seconds. Do not burn it.
paye cholay
Add in boiled paye
paye cholay
Stir few more seconds.
paye cholay
Add yogurt
paye cholay
Stir for 3-4 minutes
paye cholay
Add in boiled chickpeas and remaining water from paye (paye yakhni)
paye cholay
Cover and cook for 10 minutes.
paye cholay
Now for tarka, in a separate pan add 1/4 cup oil and 1 sliced onion.
Cook them until brown.
paye cholay
Pour it over prepared paye cholay
paye cholay
Serve it hot with all list 5 garnishing ingredients and naan.
paye cholay
paye cholay
paye cholay
paye cholay


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