Paya
Rated 3.5/5 based on 11 customer reviews

Paya

Available: In Stock
$1.09
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Shan Paya mix has a perfect blend of rich and aromatic spices to help you rejoice the authentic traditional taste of Paya Curry.

 INGREDIENT REQUIRED

Hooves

1 – 1 ½ kg chopped

Onion

½ medium finely sliced

Garlic Paste

3-4 tablespoons

Ginger Paste

2 tablespoons

Plain Yogurt

1 cup/200g whipped

Oil/ Ghee

1 cup/175ml

Shan Paya Masala

1 packet

 STEPS OF COOKING
      1. Add 1 tablespoon garlic paste and hooves in 15 cups of hot water and boil for 10 minutes. Then drain the water.
      2. In 12 cups of boiling water add hooves, half sliced onion, ginger and garlic paste. Cover and cook on low heat until the hooves are tender (goat/lamb 3-4 hours, cow 6-8 hours).
      3. Separately heat oil/ghee and fry remaining onion until golden. Add Shan Paya Mix and yogurt. Stir fry for few minutes and pour in the Paya Curry.
      4. Cover and simmer on low heat for 30-45 minutes.

Serving Suggestion:

Garnish with fresh coriander, green chilies and Shan Zafrani Garam Masala. Serve hot with naans and boiled rice.

Shan Paya mix has a perfect blend of rich and aromatic spices to help you rejoice the authentic traditional taste of Paya Curry.

 INGREDIENT REQUIRED

Hooves

1 – 1 ½ kg chopped

Onion

½ medium finely sliced

Garlic Paste

3-4 tablespoons

Ginger Paste

2 tablespoons

Plain Yogurt

1 cup/200g whipped

Oil/ Ghee

1 cup/175ml

Shan Paya Masala

1 packet

 STEPS OF COOKING
      1. Add 1 tablespoon garlic paste and hooves in 15 cups of hot water and boil for 10 minutes. Then drain the water.
      2. In 12 cups of boiling water add hooves, half sliced onion, ginger and garlic paste. Cover and cook on low heat until the hooves are tender (goat/lamb 3-4 hours, cow 6-8 hours).
      3. Separately heat oil/ghee and fry remaining onion until golden. Add Shan Paya Mix and yogurt. Stir fry for few minutes and pour in the Paya Curry.
      4. Cover and simmer on low heat for 30-45 minutes.

Serving Suggestion:

Garnish with fresh coriander, green chilies and Shan Zafrani Garam Masala. Serve hot with naans and boiled rice.