Winter’s special Paye #shorts

Paye in big quantity for Dawat(

Here’s how to make it ⤵️
– 6 buffalo trotters + 1 kg bong meat(shank)
– 6 liters water(in total)
– 5-6 bay leaves
– 1 tsp black pepper
– 1 tsp cloves
– 4-5 cinnamon sticks
-3 black cardamom
– 5-6 tbsp salt
– 3 tbsp turmeric

1 litre oil
-1 kg onion paste
-500gm yoghurt (dahi)
-6 tbsp ginger garlic paste
– 8 tbsp coriander powder
– 3 tbsp garam masala powder
– 4 tbsp chili powder
– 4 tbsp Kashmiri chili powder
-2 tbsp turmeric powder

*Step 1: Boil the Paya*
– Divide ingredients (whole spices, salt, water) into 3 portions
– Use only 3 liters water for boiling
– Boil paya in 3 portions, cook till 30-40% tender on medium heat (32-40% doneness)
boil bomg meat for 15 minutes onlywith 500 ml water

*Step 2: Prepare Masala*
– Heat oil in a big pot
– Add onion paste, sauté till golden
– Mix all spices in yogurt, add to pot
– Add paya, sauté for 4-5 mins
– Add semi-cooked paya, sauté for 4-5 mins

*Step 3: Cook Paya*
– Add yahni and 3 liters water
– Cook on low heat (beda masala) for 5-6 hours, stirring occasionally(until fully tender)
-Add boiled bong meat when paya is about to cook
– Check seasoning, adjust salt, chili, etc.
Finish off with
1 tbsp garam masala powder
Chopped coriander & green chillies
Serve hot and enjoy 🤌🏻

#winterfood #paye