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    Ingredients: Nihari Masala - (Potli Ka Masala Powder)

    Uploaded by

    Hamid Ali
    The dish is a traditional slow-cooked lamb stew prepared for 6-7 hours on low heat. It includes lamb trotters, head bones, bone marrow, lamb shanks and tongue in a thick broth. Key ingredients are lamb parts, ginger-garlic paste, onions, spices like chili powder, turmeric, garam masala and a homemade spice mix tied in a muslin cloth. The meat is pressure cooked until tender then simmered in a gravy made from the cooked meat and spices for 1-2 hours until thickened. It is garnished and served hot with bread.

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    © All Rights Reserved
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    Ingredients: Nihari Masala - (Potli Ka Masala Powder)

    Uploaded by

    Hamid Ali
    247 views3 pages
    The dish is a traditional slow-cooked lamb stew prepared for 6-7 hours on low heat. It includes lamb trotters, head bones, bone marrow, lamb shanks and tongue in a thick broth. Key ingredients are lamb parts, ginger-garlic paste, onions, spices like chili powder, turmeric, garam masala and a homemade spice mix tied in a muslin cloth. The meat is pressure cooked until tender then simmered in a gravy made from the cooked meat and spices for 1-2 hours until thickened. It is garnished and served hot with bread.

    Original Description:

    Authentic Paya Recipe

    Original Title

    PAYA Recipe

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    The dish is a traditional slow-cooked lamb stew prepared for 6-7 hours on low heat. It includes lamb trotters, head bones, bone marrow, lamb shanks and tongue in a thick broth. Key ingredients are lamb parts, ginger-garlic paste, onions, spices like chili powder, turmeric, garam masala and a homemade spice mix tied in a muslin cloth. The meat is pressure cooked until tender then simmered in a gravy made from the cooked meat and spices for 1-2 hours until thickened. It is garnished and served hot with bread.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    247 views3 pages

    Ingredients: Nihari Masala - (Potli Ka Masala Powder)

    Uploaded by

    Hamid Ali
    The dish is a traditional slow-cooked lamb stew prepared for 6-7 hours on low heat. It includes lamb trotters, head bones, bone marrow, lamb shanks and tongue in a thick broth. Key ingredients are lamb parts, ginger-garlic paste, onions, spices like chili powder, turmeric, garam masala and a homemade spice mix tied in a muslin cloth. The meat is pressure cooked until tender then simmered in a gravy made from the cooked meat and spices for 1-2 hours until thickened. It is garnished and served hot with bread.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    The dish is traditionally slow-cooked prepare overnight on a low heat 6-7 hours in various vessels

    with favorable herbs and spices with lamb/goat trotter, head bones,bone marrow,lamb shanks and
    tongue and consistency of thick broth.

    Ingredients

    2kg Paya (Trotters)


    1 kg Tongue (optional)
    1kg Lamb shanks (optional)
    2 tbsp Ginger and Garlic paste

    For Preparing Gravy

    3/4 Onions (finely chopped)


    1 tbsp Red chilli powder
    1/4 tbsp Turmeric powder
    Nihari Masala-(Potli Ka Masala Powder)
    1 tbsp Garam Masala
    5 tbsp flour paste/ Curd
    3tbsp Lemon Juice (optional)
    4-6 Green Chilli
    Salt to taste
    1 cup Oil

    Home Made Nihari /Potli Ka Masala Powder:


    1tbsp of coriander seeds, cumin seeds, cloves ,black pepper corn, green cardamoms 1-2 cinnamon
    stick,
    1- 2 bay leaves, 1-2 Aniseed flower(dagad phool) and 2-3 dry rose petals (Gulab phool)
    make a nod in a small muslin cloth.

    For Garnish

    Fry Onions
    Lemon slice
    Coriander leaves (finely chopped)
    Mint leaves (finely chopped)

    Method

    Wash Paya( Trotters) and drain well.


    In a pressure cooker at medium high heat,
    add Paya, ginger garlic paste and Gram masala.
    Let pressure cook for about 10 minutes until the Paya is tender.

    Meanwhile,
    In a large saucepan at medium heat,
    add 2 cups oil,
    Add onions and fry to golden brown, take out onions
    (keep few fried onions for garnishing).
    Then add Paya,
    red chilli powder, Turmeric powder, green chilli,lemon juice, salt,
    and mix well and pour water into it.

    In a small bowl add


    Add yoghurt or flour powder in a small amount of of water,
    mix it well without any lumps, and add into it.

    Take Muslin Cloth and put the Nahari masala into the cloth and make a not to it.
    (Note : You can get the Ready-made Masala from the Indian grocery if not available you
    can prepare home made masala in the above ingredients )

    Now add potli ka masala into it and stir well.

    Allow to cook in low heat for 1-2 hours till the thin layer of oil appears on the bottom surface and
    till the gravy is thicken.
    Then take a slotted spoon or tong to remove potli ka masala from the broth.
    Remove from the heat.

    Garnish with Fry Onions,


    Coriander leaves (finely chopped), Mint leaves (finely chopped)
    Serve hot with Parathas/Naan /Phulka
    Enjoy It..!!

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