mughlaiMediumnon vegetariangluten freenut freesoy free

Malai Paya

Name: Malai Paya
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 8 pcs goat trotters (cleaned and split); 2 pcs onion (medium, finely sliced); 2 tbsp ginger-garlic paste; 0.5 cup yogurt (plain, whisked); 0.25 cup fresh cream; 2 tbsp ghee; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black peppercorns; 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 4 cup water; 2 tbsp coriander leaves (chopped); 2 pcs green chili (slit)

RATING

4.4/5(63)

TASTE SCORE

9/10

Rich, slow-cooked trotters simmered until silky and tender, then finished with cream for a mellow, luxurious gravy. This old-style paya is deeply savory, lightly spiced, and wonderful with naan or roomali roti.

PREP

20m

COOK

95m

SERVES

1 KATORI

766 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Clean and ready the paya.
1.Rinse the goat trotters well under running water.
2.Scrape off any remaining surface impurities if needed.
3.Drain well and keep the trotters ready for cooking.
TIPClean trotters carefully so the broth tastes rich and clean, not muddy.
pressure cook · ~50 min
Pressure cook the paya until tender.
1.Add the goat trotters to a pressure cooker with 4 cups water and 0.25 tsp salt.
2.Lock the lid and cook on medium heat until the trotters turn very tender and the broth looks gelatinous.
3.Let the pressure drop naturally, then open the cooker and keep the trotters with the cooking liquid.
TIPTender paya is the base of the dish, so do not rush this stage.
saute · ~10 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns.
3.Let them sizzle for a few seconds, then add the sliced onions.
4.Cook until the onions turn light golden.
saute · ~6 min
Build the masala base.
1.Add ginger-garlic paste and sauté until the raw smell fades.
2.Lower the heat and add coriander powder, red chili powder, turmeric powder, and garam masala.
3.Mix quickly so the spices bloom without burning.
4.Add the whisked yogurt and stir until the masala looks smooth.
TIPKeep the heat low when adding yogurt so it stays smooth.
simmer · ~25 min
Simmer the paya in the masala.
1.Add the cooked trotters and all the cooking liquid to the pan.
2.Add the remaining 0.25 tsp salt and the slit green chili.
3.Mix well and bring to a gentle simmer.
4.Cook uncovered until the gravy thickens slightly and the flavors come together.
simmer · ~4 min
Finish with cream.
Stir in the fresh cream and simmer gently for 3 to 4 minutes, just until the gravy turns silky and lightly rich. Do not boil hard after adding the cream.
TIPA gentle simmer keeps the cream from splitting.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Ladle the malai paya into katoris and serve hot with naan, roomali roti, or soft bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After pressure cooking, the broth should look slightly sticky and gelatinous; that is the sign the paya is properly extracted.
2
Skim off any gray foam or excess scum from the cooking liquid before adding it to the masala for a cleaner-tasting gravy.
3
Slice the onions evenly and stop at light golden, not deep brown, so the final gravy stays pale and malai-style.
4
Whisk the yogurt very smooth and lower the heat before adding it to prevent curdling in the masala.
5
If the gravy gets too thick before the trotters absorb the masala, loosen it with a splash of the reserved paya broth, not plain water.
6
Add the cream only at the end and keep the heat gentle; a hard boil can split the cream and dull its richness.
7
Malai paya tastes even better after a few hours' rest, as the gelatin-rich broth sets slightly and the spices meld.