How to Make Paya – A Traditional Bone Broth Curry Recipe

 

Paya, also known as Trotter Soup or Nalli Nihari in some regions, is a slow-cooked curry made using the trotters (feet) of goat, lamb, or beef. Rich in flavour, nutrients, and collagen, paya curry is especially popular in North India, Pakistan, and parts of South India. It’s a comfort food traditionally enjoyed during the winter months, Ramadan, or Eid feasts, known for its deep, aromatic broth and melt-in-the-mouth texture.

In this post, you’ll learn how to make paya from scratch using British English, with a home-friendly recipe that’s SEO-optimised to help food lovers, home cooks, and cultural cuisine explorers easily find and follow this dish.

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✅ Why Try This Paya Recipe?

Authentic and traditional flavour

Rich in collagen, calcium, and nutrients

Ideal for winter or festive occasions

Perfect with naan, roti, or rice

Can be made in a pressure cooker or slow cooker

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🐐 What Is Paya?

The word paya translates to "feet" in Urdu and Hindi. The dish is prepared using the cleaned hooves or trotters of lamb, goat, or beef, slowly simmered with spices to extract all the flavour and gelatinous goodness from the bones and marrow. The result is a rich, hearty curry often served for breakfast or lunch.

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🍲 Ingredients to Make Paya Curry (Serves 4–6)

For the Main Curry:

500g goat or lamb trotters (paya), cleaned thoroughly

2 tbsp ghee or oil

1 large onion, finely sliced

1 tbsp ginger-garlic paste

1 tsp red chilli powder

½ tsp turmeric powder

1½ tsp coriander powder

1 tsp cumin powder

Salt to taste

1 tsp garam masala

1.5 litres water (or enough to cover the trotters)

Whole Spices:

1 bay leaf

2 cloves

1 cinnamon stick

2 green cardamom pods

1 black cardamom pod (optional)

Optional for Garnish:

Fresh coriander leaves, chopped

A squeeze of lemon juice

Sliced green chillies

Fried onions (for serving)

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👨‍🍳 How to Make Paya – Step-by-Step Method

Step 1: Clean the Paya

Wash the trotters thoroughly under running water.

You may ask your butcher to clean and cut them properly.

Soaking them in hot water with a little vinegar for 15 minutes helps remove any odour.

Step 2: Sauté the Spices

Heat ghee or oil in a deep pressure cooker or large pot.

Add whole spices (bay leaf, cardamoms, cinnamon, cloves).

Once they sizzle, add sliced onions and cook until golden brown.

Step 3: Add Aromatics and Powders

Add ginger-garlic paste and sauté for 2–3 minutes.

Add turmeric, chilli, cumin, and coriander powders. Mix well.

Step 4: Add Paya and Sear

Add the cleaned trotters and stir well to coat them with the masala.

Cook for 5–7 minutes on medium-high heat.

Step 5: Pressure Cook or Simmer

Add enough water to cover the trotters.

If using a pressure cooker, cook for:

Goat/lamb paya: 30–40 minutes (5–6 whistles)

Beef paya: 45–60 minutes (8–10 whistles)

If using a pot, simmer on low heat for 4–6 hours until the broth becomes rich and the paya are tender.

Step 6: Add Garam Masala and Simmer Again

After cooking, check the texture. Add garam masala and simmer uncovered for 10 more minutes to thicken the broth slightly.

Step 7: Garnish and Serve

Garnish with fresh coriander and lemon juice before serving.

Serve hot with naan, roti, pav (soft bread rolls), or steamed rice.

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🍽 What to Serve with Paya

Paya curry is best enjoyed with:

Naan or tandoori roti – ideal for scooping up the rich gravy

Steamed basmati rice – to soak up the slow-cooked broth

Bread rolls or pav – especially in Pakistani and Hyderabadi styles

A side of sliced onions, lemon wedges, and green chillies

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🔍 SEO Keywords to Target:

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📝 Tips for the Perfect Paya

Slow cooking is key – the longer you simmer, the richer the flavour.

Always clean the paya properly before cooking to remove any odour.

You can use beef trotters, but they require longer cooking time.

Add a touch of lime juice or vinegar at the end to brighten the flavours.

Store leftover paya in the fridge – it tastes even better the next day.

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📌 Final Thoughts

Paya curry is more than just a dish – it’s a culinary tradition passed down through generations. With its bold spices, hearty broth, and slow-cooked goodness, it stands out as one of the most nourishing and comforting curries from Indian and Pakistani cuisines.

Now that you know how to make paya at home, give it a try for your next weekend feast or festive breakfast. Once you taste this deep, flavour-packed curry, you’ll understand why it remains such a beloved dish across South Asia.

--- write ✍️ by foodie Parmod.

Enjoyed this recipe? Save it, share it, and let us know in the comments how your paya turned out!

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