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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.
For 4 servings
Clean and Blanch the Trotters
Pressure Cook the Paya to Tenderness
Prepare the Creamy Gravy Base
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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.
This mughlai recipe takes 180 minutes to prepare and yields 4 servings. At 864.43 calories per serving with 81.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer
Finish and Garnish
Add 2-3 slit green chilies along with the ginger garlic paste in step 4 for extra heat and flavor.
Replace the cashews with 2 tablespoons of roasted poppy seeds (khus khus) or melon seeds (magaz), soaked and ground into a paste.
This recipe works equally well with lamb trotters. The cooking time may need slight adjustment depending on their size.
For an even richer gravy, you can add a paste of 1 tablespoon of blanched, peeled almonds along with the cashews.
Goat trotters are a fantastic natural source of collagen, a protein vital for maintaining the health and elasticity of skin, hair, nails, and joints.
The broth is rich in gelatin, which is derived from cooked collagen. Gelatin can help protect and heal the mucosal lining of the digestive tract, promoting better gut health.
Paya contains essential minerals like calcium, magnesium, and phosphorus, which are important for bone health and various bodily functions.
Malai Paya is a rich, indulgent dish high in calories and fat. However, it is also an excellent source of collagen and gelatin from the trotters, which are beneficial for joint, skin, and gut health. It should be enjoyed in moderation as part of a balanced diet.
One serving of Malai Paya (approximately 1.5 cups or 550g) contains around 750-850 calories. The exact number can vary based on the fat content of the trotters and the amount of ghee and cream used.
Ask your butcher to clean and singe them to remove any hair. At home, scrub them well under running water. The blanching step (boiling for 5-7 minutes and discarding the water) is essential to remove any remaining impurities and gamey smell.
Yes, but it will take much longer. You can slow-cook the trotters in a heavy-bottomed pot with a tight-fitting lid for 4-6 hours, or until they are completely tender. You will need to add more water periodically to prevent it from drying out.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken and set due to the gelatin. To reheat, gently warm it in a pot over low heat, adding a splash of water or milk to adjust the consistency. Do not bring it to a rapid boil.