Bhopali paya
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Goat trotters simmered overnight into a rich, spiced broth, eaten hot on winter mornings in old Bhopal.
Region: Madhya Pradesh (Bhopal)Occasion: Winter breakfast; Eid and Sunday morningsTime: 6–8 hours (mostly slow cooking)Serves: 4Non-vegetarian
Ingredients
- 4 goat trotters (paya), cleaned and cut
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp red chilli powder
- 2 tsp coriander powder
- ½ tsp turmeric
- 4 tbsp ghee or oil
- Whole spices: 2 bay leaves, 4 cloves, 4 cardamoms, 1 inch cinnamon, 1 tsp black peppercorns
- 1 tsp garam masala
- Salt to taste
- Chopped coriander, ginger juliennes and lemon to serve
Method
- Wash the trotters well. Boil once in water for 10 minutes and discard the water.
- Heat ghee, add the whole spices and onions and fry until golden.
- Add ginger, garlic and the spice powders with a splash of water and fry until fragrant.
- Add the trotters, salt and 8 cups of water. Bring to a boil, then cover and simmer on the lowest heat for 6–8 hours (or 1–1½ hours in a pressure cooker) until the meat falls off the bone.
- Skim off excess fat if you like, add garam masala and adjust salt.
- Serve hot with ginger, coriander and lemon, with naan or sheermal.
History
Slow-cooked paya is part of the Mughlai food culture that Bhopal shares with other old Nawabi cities.
Significance
It is a filling winter breakfast and a festive morning dish after Eid prayers.