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A rich and nourishing slow-cooked broth made from tender mutton trotters. This Mughlai delicacy is simmered with aromatic spices until the meat is fall-off-the-bone tender, creating a deeply flavorful and gelatinous soup renowned for its health benefits.
For 4 servings
Clean the Mutton Trotters (Paya)
Sauté Aromatics
Cook the Masala
A rich and nourishing slow-cooked broth made from tender mutton trotters. This Mughlai delicacy is simmered with aromatic spices until the meat is fall-off-the-bone tender, creating a deeply flavorful and gelatinous soup renowned for its health benefits.
This mughlai recipe takes 180 minutes to prepare and yields 4 servings. At 1018.05 calories per serving with 69.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Pressure Cook the Paya
Finish and Serve
For a deeper flavor, make this in a slow cooker. Follow steps 1-3 on the stovetop, then transfer everything to a slow cooker and cook on low for 8-10 hours.
To make it spicier, add 2-3 slit green chilies along with the onions.
For a slightly tangy flavor, you can add one chopped tomato after the onions are browned and cook until it turns soft.
In some regions, a small amount of yogurt is whisked and added to the masala before adding the paya to create a richer, slightly tangy gravy.
The soup is an excellent source of collagen and gelatin, which are vital for building cartilage and connective tissues, helping to reduce joint pain and improve mobility.
The warm, nourishing bone broth combined with anti-inflammatory spices like turmeric and ginger can help strengthen the immune system and is particularly soothing during colds and flu.
Slow cooking the bones releases essential minerals like calcium, magnesium, and phosphorus into the broth, which are crucial for bone density and overall health.
The gelatin in paya soup helps to protect and heal the mucosal lining of the digestive tract, which can aid in digestion and improve gut health.
A typical serving of Mutton Paya Soup (about 1.5 cups) contains approximately 450-550 calories, depending on the fat content of the trotters and the amount of ghee used.
Yes, it is considered very healthy. It is rich in collagen and gelatin from the bones, which are excellent for joint, skin, and gut health. The bone broth is also packed with minerals. However, it is high in fat, so it should be consumed in moderation.
This usually happens for two reasons: either the paya were not cooked long enough to break down the collagen, or too much water was used, diluting the broth. Ensure you cook it for the recommended time and don't add excessive water.
Absolutely. You can use a heavy-bottomed pot or a Dutch oven. The process is the same, but the cooking time will be much longer, around 4-6 hours on a low simmer, until the meat is tender.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. The soup will solidify into a jelly-like consistency when cold, which is a sign of a well-made, collagen-rich broth. It will liquefy upon reheating.
Mutton Paya Soup is traditionally served as a standalone dish but is often enjoyed with fresh naan, tandoori roti, or crusty bread to soak up the delicious broth.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
