• For Paya Broth:
• Paya (trotters) 6 legs (cleaned and cut into small pieces)
• Onion 1
• Garlic 1 bunch
• Ginger 1 inch piece
• Black cardamom 2
• Cinnamon stick 2
• Cloves 4
• Salt to taste
• Water 6 glass
• For Gravy/Masala:
• Onions 2 medium (sliced)
• Ginger garlic paste 2 tsp
• Red chilli powder1 tbsp
• Turmeric powder 1 tsp
• Salt to taste
• Yogurt ½ cup
• Cumin powder 1 tsp
• Plain flour 1 tsp
• Oil/clarified butter 1 cup
• For Garnishing/Serving:
• Fresh coriander as required
• Green chili as required
• Lemon as required (sliced)
• Ginger for garnish (sliced)

In a medium sized pan add all the ingredients mentioned for the paya broth. Add half amount of the salt.

Cook for approximately 4 hours on slow flame or pressure
cook for an hour until they are tender and water reduced to 1 glass.

Separate paya pieces and strain broth.

Heat oil and fry onions until golden brown.

Take fried onions out and blend with yogurt to make smooth paste.

Add paya pieces to oil and fry on medium flame.

Add ginger garlic paste, cook for a minute.

Add yogurt and onion paste.

Now add all the spices and salt.

Fry for 5 minutes, then add paya broth.

Mix white flour with half cup of water.

Add flour slowly, keep stirring to avoid lumps.

Cook until oil seems to be separated.

Transfer the paya (trotters) masala to bowl.

Serve with ingredients listed for serving and hot naan/roti.

Using pressure cooker will reduce cooking time.

by Pak101.com (few years ago!) / 1918 views