Paya curry(nihari)

Paya curry(nihari)

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Paya curry(nihari)

[*Preparing Nihari masala :

Ingredients:

  • Whole Red chili : 5
  • Fennel seeds: 2tsp
  • Cumin seeds: 2tsp
  • Coriander seeds: 2tsp
  • Green cardamom: 4
  • Black cardamom:2
  • Clove: 3
  • Nutmeg: ½ piece
  • Mace: 1/4tsp
  • Black pepper: 1tsp
  • Bay leaf: 1
  • Cinnamon stick: 2
  • Shahi jeera: 1tsp
  • Powder masala: (Turmeric powder: 1 tsp+ garam masala: 1tsp+ kashmiri chili powder: 1tsp)
Roast all above the ingredients in a non stick pan on low flame until just are fragrant. Then grind them and make fine powder. This powder can be stored in an airtight jar for several months.]

Preparing paya broth:

Ingredients:

  • Cow trotters (paya): 4 legs or goat trotters (paya): 10 legs
  • Oil: 2tbsp
  • Ginger garlic paste: 1tsp each
  • Onion paste: 2tbsp
  • Whole garam masala:(Cardamom: 3, cinnamon: 4, clove: 3, bay leaf: 2, black pepper: 1tsp )pieces
  • Salt to taste
  • Nihari masala: 1tsp(I use my homemade masala recipe)
Wash the paya properly. Then cut them into medium chunks.
Now mix all the above ingredients and put them into a pressure cooker .fry them for a minute and then add 2 litter water into the cooker. Let them boil. At this point close the cooker lid and cook on low flame for approximately 2 hours or until the paya become tender and soft.

Preparing paya curry:

Ingredients:

  • Fried onion(beresta): 1/2cup
  • Ghee: 2tbsp
  • Yogurt: 1/4cup
  • Chopped tomato: 1cup
  • Salt to taste
  • Red chili powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Ginger paste: 1tsp
  • garlic paste: 1tsp
  • nihari masala powder: 2tsp
  • coriander powder: 1tsp
  • Cumin powder: 1tsp(roasted)
  • Garam masala powder: 1tsp
  • Coriander leaves: 2 tbsp(chopped)
  • Finely chopped ginger: 1tbsp
In a blender mix fried onion, tomato, yogurt, ginger garlic paste and all powder masala and make smooth paste.
Heat ghee in a karahi , add all the blended masala and cook until oil separates.
Now pour the paya along with broth into the masala gravy and mix well. Cover and cook on low flame for 30 minutes.
Adjust salt and sprinkle coriander leaves and chopped ginger. Turn off the heat and serve hot with paratha, naan.
 

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