Goat Paya Recipe

 Goat Paya – A Traditional Comfort Food

Goat Paya (or simply “Paya”) is a beloved South Asian dish made from the trotters (feet) of a goat. The word Paya literally means “feet” in Urdu and Hindi. It’s not just food — it’s a dish deeply tied to tradition, culture, and slow cooking.

 Goat Paya Recipe – Slow-Cooked Comfort From the Heart

Goat Paya isn’t just a dish; it’s the kind of food that fills the whole house with aroma and makes everyone gather around the table. It’s warm, rich, and nourishing — especially loved in winter mornings or on special weekends. Traditionally, Paya is slow-cooked overnight, but nowadays pressure cookers make life easier without losing much of the magic.

 Ingredients (Serves 4–6)

For the Paya

• 4–6 goat trotters (paya), cleaned thoroughly

• 1 large onion, finely sliced

• 2 tbsp ginger-garlic paste

• 2 medium tomatoes, chopped

• ½ cup plain yogurt, whisked

• 3–4 green chilies, slit

• ½ cup oil or ghee

Whole spices (for depth)

• 2–3 cloves

• 2–3 green cardamoms

• 1 black cardamom

• 1 small cinnamon stick

• 1 bay leaf

Ground spices

• 1 tsp turmeric powder

• 1½ tsp red chili powder (adjust to taste)

• 1½ tsp coriander powder

• 1 tsp cumin powder

• Salt to taste

For finishing

• Fresh coriander, chopped

• Lemon wedges

• Julienned ginger

 Method

1. Preparing the Base

Heat oil or ghee in a large pot. Add whole spices and let them sizzle for a few seconds. Then toss in the sliced onions and cook until golden brown. This step is important — that deep brown onion base is where the gravy gets its soul.

2. Building Flavor

Add ginger-garlic paste and sauté until the raw smell disappears. Now mix in the chopped tomatoes and cook until they break down into a thick paste. Stir in yogurt, and let it blend smoothly.

3. Spice It Up

Sprinkle in turmeric, red chili powder, coriander, cumin, and salt. Cook this masala until oil separates — this is the “secret moment” when you know the gravy will be rich and flavorful.

4. Adding the Paya

Now add the goat trotters. Stir them well so they’re coated with the masala. Pour in enough water (around 6–8 cups) to fully cover them — remember, this will become the broth.

5. Slow Cooking (the Heart of Paya)

• Traditional way: Cover and let it simmer on low heat for 6–8 hours, checking occasionally.

• Shortcut way: Use a pressure cooker and cook for about 1½–2 hours until the trotters are tender and the broth is gelatinous.

6. Finishing Touches

Once cooked, adjust salt and spices. Add green chilies and let it simmer for another 10 minutes. Garnish with fresh coriander, ginger slivers, and a squeeze of lemon.

Serving Suggestions

• Serve piping hot with naan, kulcha, or paratha (the gravy is too rich to waste with just a spoon!).

• A little achar (pickle) on the side balances the richness.

• Best enjoyed as a family breakfast or winter feast — the kind that makes you want to curl up after with a blanket and a nap.

In essence: Goat Paya is not a quick recipe; it’s a dish of patience and love. But when you finally dip warm naan into that silky, rich broth, you’ll know it was worth every minute.