Malai Paya

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot.

   Ladle the malai paya into katoris and serve hot with naan, roomali roti, or soft bread.

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