Malai Paya

1. 1

   Step 1

   • a.Clean and Blanch the Trotters
   • b.Wash the goat trotters thoroughly under cold running water, scrubbing them well.
   • c.In a large stockpot, bring enough water to a rolling boil to cover the trotters. Add the trotters and blanch for 5-7 minutes. This helps remove impurities and any strong odors.
   • d.Drain the trotters completely and rinse them again with fresh water. Set aside.
2. 2

   Step 2

   • a.Pressure Cook the Paya to Tenderness
   • b.Place the blanched trotters in a large pressure cooker (at least 5-7 liters).
   • c.Add 8 cups of water, bay leaves, cinnamon stick, green cardamoms, cloves, 1 tbsp of the ginger garlic paste, and 1 tsp of salt.
   • d.Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 75-90 minutes. The meat should be extremely tender and almost falling off the bone.
   • e.Allow the pressure to release naturally. Carefully open the cooker. Strain the broth (yakhni) into a large bowl and keep it aside. Separate the cooked trotters from the whole spices.
3. 3

   Step 3

   • a.Prepare the Creamy Gravy Base
   • b.While the paya is cooking, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • c.Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep, even golden brown (birista). Be careful not to burn them.
   • d.Remove the fried onions with a slotted spoon and spread them on a plate to cool and crisp up.
   • e.In a blender jar, combine the cooled fried onions, soaked cashews, and whisked curd. Blend into a very smooth, fine paste. Add a tablespoon or two of water if needed to help it blend.
4. 4

   Step 4

   • a.Cook the Masala
   • b.In the same heavy-bottomed pot used for the gravy, heat the remaining 2 tbsp of ghee over medium heat.
   • c.Add the remaining 1 tbsp of ginger garlic paste and sauté for about 1 minute until the raw smell disappears.
   • d.Add the prepared onion-cashew-curd paste to the pot. Cook, stirring continuously, for 6-8 minutes on medium-low heat until the paste thickens and you see ghee separating at the edges.
   • e.Stir in the coriander powder, turmeric powder, and red chili powder. Cook for another 2 minutes, stirring constantly, until the spices are fragrant.
5. 5

   Step 5

   • a.Combine and Simmer
   • b.Gently add the cooked trotters to the masala paste in the pot. Mix carefully to coat the trotters evenly with the masala.
   • c.Pour in the reserved hot broth (yakhni) and add the remaining 0.5 tsp of salt (or to taste). Stir everything together well.
   • d.Bring the curry to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This allows the trotters to absorb the flavors of the gravy.
6. 6

   Step 6

   • a.Finish and Garnish
   • b.Turn the heat to the lowest setting. Gently stir in the fresh cream and garam masala.
   • c.Cook for just 2-3 more minutes, allowing the cream to incorporate. Do not let the curry boil after adding the cream, as it may curdle.
   • d.Turn off the heat. Garnish with freshly chopped coriander leaves and ginger juliennes.
   • e.Let it rest for 5-10 minutes before serving hot with naan, sheermal, or roti.

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