Paya

4/1/2025

Prep Time: 30 minutes | Cook Time: 6 hours

Description

Paya is a traditional slow-cooked soup from the South Asian region, particularly in India and Pakistan. It’s made from the trotters of a cow or goat, making it a rich source of collagen, thickening the broth and providing a silky texture. It’s warm, hearty, and nurturing - comfort food at its best.

Ingredients

• 4 Cow or Goat Trotters, cleaned and cut into pieces
• 2 Large onions, finely chopped
• 2 inch Ginger piece
• 8 cloves of Garlic
• 2 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 2 Black cardamom
• 8 Black pepper corns
• 4 Green cardamom
• 2 inch Cinnamon stick
• 2 Star anise
• 4 tsp Turmeric
• Salt, to taste
• 2 tbsp Oil
• Fresh coriander and ginger slices for garnish

Optional Ingredients

• 2-3 Green Chilies: Adding spice enhances the flavor profile and adds a layer of heat to the dish.
• 1/2 tsp Garam Masala: This adds a warm and inviting aroma to the soup, making it more fragrant and appealing.
• Lemon wedges: Serve on the side for an acidic kick, which cuts through the richness of the broth.

Estimated Time

• Prep time: 30 minutes
• Cook time: 6 hours

Instructions

1. Dry roast the coriander seeds, cumin seeds, cardamoms, cinnamon, star anise and black pepper corns in a skillet until their aroma starts to release. Grind them into a fine powder using a spice grinder.
2. Blend the ginger and garlic into a fine paste separately.
3. In a large pot, heat up the oil and add the onions, cooking until they are light golden brown.
4. Add in the ginger-garlic paste, turmeric, and ground spice powder, stirring for a few minutes until fragrant.
5. Add in the trotters, and let them brown for a few minutes.
6. Pour in enough water to cover the trotters, bring it to a boil, then reduce the flame to low. Let it simmer for 5-6 hours with the lid on, stirring occasionally.
7. Towards the end of cooking, add salt according to your taste.
8. Garnish with fresh coriander and ginger slices just before serving.

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