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Cow Trotters (Paye) Recipe

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Person

Time

0:20 - 0:10

Comments

Views

33176

Rating

Submited by

Nida from Lahore

Ingredients

1) Large trotters cut into 2/3 inch pieces 2
2) Yogurt 2 cups
3) Red chili powder 1 tbsp
4) Dry coriander powder 2 1/2 tbsp
5) Turmeric powder 1/2 tbsp
6) Garam masala 1 tbsp
7) Garlic and ginger paste 1 tbsp
8) Onions finely cut 2 large size
9) Salt to taste
10) Banaspati Ghee or Cooking Oil

Method

1. Wash and clean trotters.
2. Take a large saucepan (which can hold 5 pounds of cooked rice), put in the trotters, 2 whole garlic bulbs and enough water to cover them.
3. Boil on medium heat for about five to six hours.
4. During this process, if you see that water is not enough and trotters are not absolutely tender, put in some more boiling water, never put cold water, otherwise they will never become tender.
5. When they are tender and about 4 to 5 cups of soup is left, remove it from heat.
6. Discard all big bones, before discarding remove all the soft gelatine and bone marrow.
7. Keep this and small bones aside, strain all the soup through a fine sieve.
8. Put banaspati in the same saucepan and brown onions on medium heat.
9. Remove onions from banaspati and grind them. Mix onion paste, yogurt, salt and all dry spices, put them into the saucepan containing banaspati.
10. Keep stirring until all water of the yogurt dries, put trotters and soup in it.
11. Place the pan on heavy griddle (tava) and put it on low heat at least for an hour.
12. Remove from hat when the soup thickens. Add lemon juice.
13. Serve while it is hot, garnish with coriander leaves and green chilies.

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Reviews & Discussions

I like this dish a lot. It usually cooks in our home during winters because the intensity of this recipe is it makes human body warm in winters.

Noor, Lahore
Tue 22 Sep, 2015

This is one of the heavy dishes we have, but it is a great dish. Try this one in winters and warm your body with the gravy of Cow Trotters.

Anum, Lahore
Wed 26 Aug, 2015

This recipe I never heard about it and I am not in mood to try this recipe.

Saba, Loralai
Mon 24 Aug, 2015

I like more viscous paya but when I make there is no any viscous in the gravy although I cooked it very long duration and use all the same ingredients which I see in this recipe of paya.

asma, khi
Wed 19 Aug, 2015

I have made paye by many different recipeis but this paye recipe is very simple, easy and full of taste. I would recommend all to follow your recipe specially those who are new in kitchen and want to learn cooking.

Sairah Shah, Karachi
Wed 21 May, 2014