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Paye Cholay Recipe By Zubaida Tariq
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Paye Cholay Recipe By Zubaida Tariq
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
 

This Paye Cholay Recipe By Zubaida Tariq, is one of the popular Pakistani curry recipe that people serve in breakfast, but also go delicious in lunch and dinner. In Punjab people make Paye with chickpeas and the dish is called paye cholay. Give it a try, Hope, you'll love it!

Course: Breakfast, Main Course
Cuisine: Pakistani
Keyword: paya, spicy
Servings: 6
Chef: Zubaida Tariq
Ingredients
  • 6 Mutton trotters
  • 2 Onion blend and make a paste
  • 2 Lemons
  • 4 Green chilies chopped
  • 1 bunch Green coriander chopped
  • 1 cup Chickpeas
  • 1 cup Oil
  • ½ cup Flour fiber
  • ½ cup Red lentil
  • 1 tsp Turmeric powder
  • 1 tsp All spice powder
  • 1 tbsp white cumin powder roasted
  • 1 tbsp Red chili powder
  • 1 tbsp Ginger garlic powder
  • ½ tsp Baking soda
  • 2 tbsp Ginger chopped
  • 2 tbsp Paya cholay masala
  • Salt to taste
For Trotter (Paya):
  • 3 glass Water
  • 1 Garlic bulb
  • 2 Onions
  • 6 Whole black pepper
  • 1 tsp Whole coriander
  • 1 tsp Aniseed
  • Salt to taste
Cooking Method
  1. First coat the mutton trotters with ½ cup flour fiber and leave for 5 minutes.
  2. Then wash it with Luke warm water and put it in pan with 4 to 5 glasses of water, 1 tsp whole coriander, 1 tsp aniseed, 6 whole black pepper, 1 garlic bulb, onions and 2 tbsp chopped ginger.
  3. Bring to a boil then cover and let it cook for 2 hours on low flame or until trotter (paya) get tender.
  4. When trotters tender, take out the bones and put it on a side and strain the stock.
  5. Soak 1 cup chickpeas.
  6. Then in fresh water add ½ cup red lentil with chick peas to boil.
  7. When it turns soft add ½ tsp baking soda.
  8. In a pan heat 1 cup oil fry onion for 3-4 minutes or until it turn light brown.
  9. Then add 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tsp all spice powder, 1 tbsp ginger garlic paste and salt to taste and saute.
  10. Then add trotters with stock and cook till oil comes on top.
  11. Add 1 tbsp roasted cumin powder and simmer on low flame.
  12. In the end add 2 lemon juice and stir well.
  13. Garnish with, ginger, green chilies chopped and chopped green coriander.
  14. Dish it out.
  15. Delicious Paye Cholay is ready to serve.
Serving Suggestions

Serve hot with naan.