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
