Ingredients:
- 500g mutton paya (trotters), cleaned
- 2 tbsp Khandke Mutton Masala
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 medium tomato, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (optional, for extra spice)
- Salt to taste
- Fresh coriander leaves for garnish
- 3-4 cups water (adjust for desired thickness)
- Oil for cooking
Instructions:
Sauté Onions: Heat oil in a large pot or pressure cooker. Add chopped onions and sauté until golden brown.
Add Ginger-Garlic and Tomatoes: Add ginger-garlic paste and cook until raw aroma fades. Then add chopped tomatoes, cooking until they soften.
Add Spices: Add Khandke Mutton Masala, turmeric, red chili powder (if using), and salt. Stir well, cooking the spices until they release oil.
Cook Paya: Add the cleaned mutton paya to the pot, mixing well to coat them in the masala. Sauté for 5-6 minutes.
Add Water: Pour in water, enough to submerge the paya, adjusting for your preferred consistency.
Pressure Cook or Simmer:
- For Pressure Cooker: Cook for about 4-5 whistles until the paya is tender.
- For Slow Cooking: Cover and simmer on low heat for 1.5-2 hours until the paya is tender and flavorful.
Adjust and Garnish: Check for seasoning, adjust salt if needed, and garnish with fresh coriander leaves.
Serve Hot: Serve Mutton Paya with naan, roti, or steamed rice, enjoying the rich, spiced flavors enhanced by Khandke Mutton Masala.
