A rich and aromatic Mughlai soup made by slow-cooking lamb trotters with a blend of whole spices. This hearty, gelatinous broth is both comforting and deeply flavorful, perfect for a chilly evening.
Prep30 min
Cook90 min
Servings4
Serving size: 1.5 cups
564cal
56gprotein
17gcarbs
32g
Ingredients
1 kg Mutton Paya (About 8 pieces, cleaned and cut)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Gut-friendly Paya Shorba with melt-in-mouth Naan – an energy-giving, aromatic delight you'll love!
This hyderabadi dish is perfect for breakfast or dinner. With 1015.0799999999999 calories and 65.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
1.5 tsp Salt (Adjust to taste)
6 cup Water (Hot)
1 tsp Garam Masala
2 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Chopped, for garnish)
1 inch Ginger (Cut into juliennes, for garnish)
Instructions
1
Prepare the Mutton Paya
Thoroughly wash the mutton paya under cold running water. Ensure they are completely clean.
In a large pot, bring water to a boil. Add 1/4 tsp of turmeric powder and the washed paya. Blanch for 5-7 minutes to remove impurities and any gamey smell.
Drain the paya completely and set aside. This step is crucial for a clean-tasting shorba.
2
Sauté Aromatics (Tadka)
Heat ghee in a large, heavy-bottomed pressure cooker over medium heat.
Add the whole spices: bay leaves, cinnamon stick, cloves, black peppercorns, and crushed green cardamom. Sauté for 30-45 seconds until they become fragrant.
Add the thinly sliced onions and sauté for 10-12 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma disappears.
3
Sear Paya and Spices
Add the blanched paya to the cooker. Increase the heat to medium-high and sauté for 5-7 minutes, stirring well to coat the trotters with the onion masala.
Add the powdered spices: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix thoroughly and cook for 2 more minutes, allowing the spices to bloom.
4
Pressure Cook the Shorba
Pour in 6 cups of hot water and give everything a final stir.
Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle on a stovetop cooker).
Once pressure is reached, reduce the heat to low and simmer for at least 70-80 minutes. The long cooking time is essential for tender meat and a gelatinous broth.
5
Finish and Garnish
Turn off the heat and let the pressure release naturally, which can take about 20 minutes. Do not force release the pressure.
Open the lid. The meat should be extremely tender and falling off the bone. If it's not, pressure cook for another 15-20 minutes.
Skim off any excess fat from the surface if desired.
Stir in the garam masala and fresh lemon juice.
Ladle the hot paya and shorba into serving bowls. Garnish with fresh chopped coriander leaves and ginger juliennes.
Serve immediately with naan, roti, or crusty bread to soak up the delicious broth.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
