Nahari Paya recipe / Paaye curry / Goat trotters soup
Nahari paya is tenderly cooked goat trotters in its spicy soup. It’s the traditional food in India, Pakistan and Bangladesh. It is believed to be initially brought to the Indian subcontinent by Mughal emperors from where it spread around the world and is adapted by local muslim households. There are many variations of the dish based on the locality.
Paya is rich in calcium, vitamins, proteins, fats and is believed to enhance immunity and bone strength during winter season.
Nahari is served as breakfast along with hyderabadi naan or as a delicacy in dinner parties, festivities or marriages.
Here is an easy recipe of hyderabadi nahari paya which is surely irresistable to eat.
Making nahri involves 2 steps: Tenderizing the goat trotters and preparing the curry.
Prep Time | 10 minutes |
Cook Time | 1 hour |
Servings |
people
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- 6 numbers Goat trotters (washed)
- 3 medium sized Onions (sliced)
- 7-8 large Garlic cloves (peeled)
- 3/4 tablespoon Black Peppercorns
- 1 teaspoon Salt (as per taste)
- 2 medium sized Bay Leaf
- 2 litres water
- 1 medium sized onion (sliced)
- 5 tablespoon Roasted chickpeas/phule chane ki dal) (Ground into fine powder)
- 2 teaspoon Ginger-Garlic Paste
- 2 tablespoon Red Chilli Powder or paprika
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam masala powder
- 1 fistful Mint/ Pudina
- 1 fistful Fresh Coriander Leaves / Cilantro (chopped)
- 4 medium sized Fresh green chillies
- 1 cup Curd / Yogurt (170 grams)
- 2 tablespoon roasted coconut powder
- 1 glass water (220 ml)
- 2 tablespoon cooking oil
- 2 tablespoon Ghee / Clarified butter (optional)
Ingredients
Tenderizing the paya
Preparing the curry
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- After 1 hour, switch off the flame and wait for 10-15 minutes before opening the lid of the cooker. (This cools down the built-in steam inside, thus preventing splashing of hot contents). Check the trotters if they are not tender then again give it a boil, cover the lid and cook for another half an hour on sim mode. (This is because the goat trotters are sometimes hard and vary in the time taken for tenderizing). Then switch off the flame and wait for 15 minutes before opening the lid.
- Heat oil+ghee in a cooking pot.