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Bong Paya Curry Recipe

Those who are learning how to cook can try out this delicious Bong Paya Curry posted here along with ingredients and step by step method. You can facilitate from this online recipe service and make some delicious food for your family.

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0:45 - 0:15

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16743

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Ingredients

For Paya Curry:
• Beef paya 1 pair (preferably front ones)
• Water 12 cup
• Ginger garlic paste 2 tbsp
• Turmeric 1 tsp
• Coriander powder 2 tbsp
• Salt to taste
• Red chili 1 tbsp
• Red chili powder 1 tbsp
• Sliced onion 1 (large)
• Curd 1/2 cup or 4 tbsp (optional)
For Bong:
• Bong 1 kg
• Water 5 glass
• Onion 1
• Garlic 1
• Ginger 1 inch piece
• Bay leaves (Tez pat) 2 leaves
• For Final Touch:
• Saffron all spice 1-2 tbsp
• Aniseed (powder) 2 tsp

Method

1. For Paya: Soak paya in warm water for half an hour and clean them with the brush to remove the hair.
2. Take a big pan and pour water into it and put paya into it and boil. (Make sure that paya are fully dipped in water)
3. Add ginger garlic paste, turmeric, salt, red chili, red chilies, coriander powder and a sliced onion to the water, boil it.
4. Add curd. Cover and boil. (Don't use too much curd as it will spoil the taste and texture)
5. When it comes to boil, cover and cook on very low flame.
6. For Bong: In a pan pour 5 glass water and add meat to it.
7. In muslin combine 3 ginger slices, onion, and whole garlic and put it in pan.
8. Put 2 bay leaves in the pan also, cover and cook.
9. When ready, takeout the muslin.
10. Now pour whole of the Bong curry in to the pan of Paya curry (when paya curry is almost done and is boiling on low flame).
11. Combine both the bong and paya.
12. In the end add saffron all spice and aniseed powder.
13. Garnish and serve with golden brown onion, lemon slices, green chili, chopped coriander, julienne ginger and hot naan.

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Reviews & Discussions

Bong Paya is good for joints in winters but this time bakra eid is coming in very hot weather.. I am not sure one would make these winter season food.

Sanam, Khi
Fri 18 Sep, 2015

This is such a heavy dish which I would recommend people to not eat during in Eid ul Azha because already people eat heavy stuff.

Farhan, Karachi
Mon 14 Sep, 2015

Bong paya usually is the paya which many peoples make in the home because in our traditions when any one make paya they always include the bong meat to make it more good in the taste as usual.

faqiha, khi
Tue 08 Sep, 2015

Bong paya curry is also like the taste of nihari but you know bong is very viscous that is why I it becomes more tasty if you serve it with paratha, some times I use paya and the bong meat together to cook.

nazish, khi
Tue 01 Sep, 2015