Tender, slow-cooked goat trotters in a rich, creamy, and aromatic cashew and yogurt gravy. This luxurious Mughlai delicacy is a true comfort food, perfect with hot naan or roti.
Prep30 min
Cook150 min
Servings4
Serving size: 1 serving
840cal
81gprotein
13gcarbs
52gfat
Ingredients
8 pcs Goat Trotters (About 1 kg, cleaned and prepared)
2 pcs Onion (Large, thinly sliced)
4 tbsp Ghee (Divided)
2 tbsp Ginger Garlic Paste (Divided)
0.5 cup Curd (Plain, full-fat, whisked until smooth)
15 pcs Cashews (Soaked in warm water for 15 minutes)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Creamy, soul-satisfying Malai Paya with soft rotis – an iron-boosting comfort food for chilly mornings.
This hyderabadi dish is perfect for breakfast. With 1053.3400000000001 calories and 89.03g of protein per serving, it's a nutritious choice for your meal plan.
4 pcs Green Cardamom
4 pcs Cloves
2 tsp Coriander Powder
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Garam Masala
1.5 tsp Salt (Divided, or to taste)
8 cup Water (For pressure cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Cut into thin juliennes, for garnish)
Instructions
1
Clean and Blanch the Trotters
Wash the goat trotters thoroughly under cold running water, scrubbing them well.
In a large stockpot, bring enough water to a rolling boil to cover the trotters. Add the trotters and blanch for 5-7 minutes. This helps remove impurities and any strong odors.
Drain the trotters completely and rinse them again with fresh water. Set aside.
2
Pressure Cook the Paya to Tenderness
Place the blanched trotters in a large pressure cooker (at least 5-7 liters).
Add 8 cups of water, bay leaves, cinnamon stick, green cardamoms, cloves, 1 tbsp of the ginger garlic paste, and 1 tsp of salt.
Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 75-90 minutes. The meat should be extremely tender and almost falling off the bone.
Allow the pressure to release naturally. Carefully open the cooker. Strain the broth (yakhni) into a large bowl and keep it aside. Separate the cooked trotters from the whole spices.
3
Prepare the Creamy Gravy Base
While the paya is cooking, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep, even golden brown (birista). Be careful not to burn them.
Remove the fried onions with a slotted spoon and spread them on a plate to cool and crisp up.
In a blender jar, combine the cooled fried onions, soaked cashews, and whisked curd. Blend into a very smooth, fine paste. Add a tablespoon or two of water if needed to help it blend.
4
Cook the Masala
In the same heavy-bottomed pot used for the gravy, heat the remaining 2 tbsp of ghee over medium heat.
Add the remaining 1 tbsp of ginger garlic paste and sauté for about 1 minute until the raw smell disappears.
Add the prepared onion-cashew-curd paste to the pot. Cook, stirring continuously, for 6-8 minutes on medium-low heat until the paste thickens and you see ghee separating at the edges.
Stir in the coriander powder, turmeric powder, and red chili powder. Cook for another 2 minutes, stirring constantly, until the spices are fragrant.
5
Combine and Simmer
Gently add the cooked trotters to the masala paste in the pot. Mix carefully to coat the trotters evenly with the masala.
Pour in the reserved hot broth (yakhni) and add the remaining 0.5 tsp of salt (or to taste). Stir everything together well.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This allows the trotters to absorb the flavors of the gravy.
6
Finish and Garnish
Turn the heat to the lowest setting. Gently stir in the fresh cream and garam masala.
Cook for just 2-3 more minutes, allowing the cream to incorporate. Do not let the curry boil after adding the cream, as it may curdle.
Turn off the heat. Garnish with freshly chopped coriander leaves and ginger juliennes.
Let it rest for 5-10 minutes before serving hot with naan, sheermal, or roti.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
