Paye (my family recipe)

Serving = 6-7 persons
Ingredients,
  • Paye / goat or lamb feet    1800 gm
  • onion 2 medium
  • tomatoes  4 medium
  • garlic paste  1 tbsp
  • ginger paste  1 tbsp
  • salt  2 tsp or as required
  • MSG (Chinese salt)  1 tsp
  • kashmiri red chili powder  1-1/2 tbsp (if you don’t have kashmiri chili, add red chili powder 1 -1/2 tsp)
  • turmeric powder  1 tbsp
  • garam masala powder  1/2 tsp
  • whole coriander seeds  2 tbsp
  • whole cumin seeds  1 tbsp
For Tarka,
  • oil  1/8 cup
  • onion  1
  • cumin seeds  1 tbsp
Directions,
1. Take 1800 gm paye(goat or lamb feet) in a bowl.
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1. Take 1800 gm paye(goat or lamb feet) in a bowl.
2. mix 1 cup of wheat four or plain flour with 1/2 cup of white vinegar, message it on paye. Leave it for 15 minutes. then wash it with water. Because of this step all bad smell  of paye will finish.
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2. mix 1 cup of wheat four or plain flour with 1/2 cup of white vinegar, message it on paye. Leave it for 15 minutes. then wash it properly with water.
Because of this step all bad smell of paye will finish.
3. in a pan dry roast 2 tbsp coriander seeds with 1 tbsp cumin seeds.
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3. in a pan dry roast 2 tbsp coriander seeds with 1 tbsp cumin seeds.
4. Crush them very fine. set aside.
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4. grind them very fine. set aside.
5. in a wide big pan add 2 sliced onion with 3-4 tbsp oil. cook them until light golden.
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5. in a wide big pan add 2 sliced onion with 3-4 tbsp oil. cook them until light golden.
6. now add 1 tbsp ginger paste, and 1 tbsp garlic paste. stir for 10 seconds.
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6. now add 1 tbsp ginger paste, and 1 tbsp garlic paste. stir for 10 seconds.
7. add skin less cubed tomatoes.
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7. add skin less cubed tomatoes.
8. cook them until fully tender, then add salt 2 tsp, kashmiri red chili powder 1-1/2 tbsp, turmeric powder, and roasted grind coriander and cumin we made before.
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8. cook them until fully tender, then add salt 2 tsp, kashmiri red chili powder 1-1/2 tbsp, turmeric powder 1 tbsp, and roasted grind coriander and cumin we made before. stir for 10 seconds.
9. add washed paye with 1/4 cup water and stir for 2 minutes ,then again add 1/4 cup water and stir for 2 minutes. water will help the paye and masala not to burn from bottom.
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9. add washed paye with 1/4 cup water and stir for 2 minutes ,then again add 1/4 cup water and stir for 2 minutes.
water will help the paye and masala not to burn from bottom.
10. now add 4-5 glasses of water. let it boil, and now with half lid on ,on very low heat let it cook for 4 hours.
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10. now add 4-5 glasses of water. let it boil, and now with half lid on ,on very low heat let it cook for 4 hours.
11. After 4 hours water will reduce to almost less than half. and that is exactly what we want, very less gravy in paye. traditionally when people make paye they used to have it with lot of gravy, but in my family we make it with very less thick gravy, and thats where we get the right flavor of paye curry.
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11. After 4 hours water will reduce to almost less than half. and that is exactly what we want, very less gravy in paye.
traditionally when people make paye they used to have it with lot of gravy, but in my family we make it with very less thick gravy, and thats where we get the right flavor of paye curry. add in 1 tsp MSG (chinese salt) and 1/2 tsp garam masala powder stir well. and taste salt. if you feel its less add some more salt.
12. now for tarka take 1/8 cup oil in a pan, add fine slices of 1 onion, let it brown then add 1 tbsp of cumin seeds and put this on paye curry.
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12. now for tarka take 1/8 cup oil in a pan, add fine slices of 1 onion, let it brown then add 1 tbsp of cumin seeds and put this on paye curry.
serve it with chopped fresh chilies, coriander, julian ginger and lemon. This will increase its flavor.
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serve it with chopped fresh chilies, coriander, julian ginger and lemon.
This will increase its flavor.

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