Moms one pot wonder recipe of Paaye

Paayee hon, buhat saray hon aur Naan bhi sath hon tou kiya hi baat hai. It’s not considered an easy dish to cook but believe me it is. There’s nothing as overcooked paaye coz actually you have to overcook them. That’s the best part about cooking paaye.

I never feared making paaye at home and I do it to host “paaya party” coz it’s a generous meal. My mom use to make them in one pot without any hustle and bustle. I’ve adapted that recipe and it never fails.


What you need is well cleaned paaye be it barray aur chottay i.e. Beef or mutton with some meat preferably Bong ( gelatinous flesh) For 4 barray Paaye a kilogram of beef meat is good enough. You can cook paaye on their own too without adding meat.

For cleaning paaye all you need is a generous helping of flour. Cover them well with dry atta and let them sit for few minutes. Rub them and wash with lukewarm water. Now you have well cleaned, no smell paaye.

PS. Bhoosi wala atta istemal karain khwateen o hazraat aur dhonay main mehnat karain.


Put 4 Beef Trotters with a kg of meat in a large pot or pressure cooker with enough water to cover them. Add 4-5 large onions cut into half, 4-5 tomatoes peeled, Ginger Garlic paste 4 Tablespoons, Salt to taste or 1-1&1/2 tablespoons, Red chilli powder 4 Tablespoons and Turmeric powder 1 Teaspoon. Mom use to avoid garam masala coz my dad don’t like it but I use to add a tablespoon of garam masala powder when the curry is almost ready or you can pit in a potli of sabut garam masala with other spices. Put 8-10 cloves, 2 black cardamoms, 2 cinnamon sticks & a tables spoon of white cumin in a muslin cloth and wrap tightly. Add it with the spices and let the paaye cook. Remove the masala potli before serving. 

Bring it to a boil and let it simmer for about good 4 hours at least. If you’re using pressure cooker, at least 45 minutes in cooker and then a simmer for an hour on medium flame will work to make it all sticky and delicious gravy.


My mom don’t use any oil or ghee in this recipe as there’s enough tarri already when they’re cooked for hours. Just serve them with a sprinkle of garam masala powder, Dhania, ginger and garam naan.


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