Winter Warmth Hot Desi Goat Paya Recipe | Traditional Goat Paya Masala Full of Flavor & Warmth

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Description
Winter Special Goat Paya | Soul-Warming Desi Comfort Food
Nothing beats a steaming hot bowl of Goat Paya on a cold winter morning. This traditional desi recipe is slow-cooked to bring out a rich, thick, and flavorful broth that’s packed with warming spices and deep, meaty goodness. Perfect for breakfast, lunch, or dinner, this winter-special paya is a comfort dish loved across South Asia for its bold taste and nourishing warmth.

Ingredients

4–6 goat paya (trotters), cleaned well

3 tbsp oil or desi ghee

2 large onions, finely sliced

2 tbsp ginger-garlic paste

2 tomatoes, blended or finely chopped

1 cup yogurt (dahi)

1 tsp turmeric powder

2 tsp red chili powder (adjust to taste)

2 tsp coriander powder

1 tsp garam masala

1 tsp black pepper powder

Whole spices: 2 bay leaves, 4 cloves, 2 green cardamoms, 1 cinnamon stick

Salt to taste

Fresh coriander & green chilies for garnish

Water as needed

Method

Clean the Paya: Wash goat trotters thoroughly. You can blanch them in hot water for 5 minutes, then rinse again for a cleaner taste.

Prepare the Base: Heat oil or ghee in a deep pot. Add whole spices and let them crackle. Add sliced onions and fry until golden brown.

Add Aromatics: Mix in ginger-garlic paste and sauté until fragrant.

Tomato & Yogurt: Add tomatoes and cook until oil separates. Lower the heat, add yogurt, and stir well to avoid curdling.

Spices: Add turmeric, chili powder, coriander powder, black pepper, and salt. Cook for 2–3 minutes.

Cook the Paya: Add goat paya and mix well so they’re coated in masala.

Slow Simmer: Pour in enough water to cover. Cover and cook on low heat for 2–3 hours, or pressure cook for 40–50 minutes until paya is soft and the gravy is thick.

Final Touch: Sprinkle garam masala and simmer for 5 more minutes.

Garnish & Serve: Top with fresh coriander and green chilies. Serve hot with naan, roti, or kulcha.

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