Desi Paye Recipe

Desi Paaye is a traditional and nutritious food from the Indian Subcontinent. Desi paaye is served at various events especially at Eid-ul-Azha. Special guests are also treated with desi paaye. You can make desi paaye from beef, mutton or lamb too. Desi paaye is a central Asian di...Read More

Desi Paaye is a traditional and nutritious food from the Indian Subcontinent. Desi paaye is served at various events especially at Eid-ul-Azha. Special guests are also treated with desi paaye. You can make desi paaye from beef, mutton or lamb too. Desi paaye is a central Asian dish. Desi paaye is slow cooked on low heat for many hours to get the best taste. Some people add brain (maghaz) to add more flavor to it.
Desi paaye are very healthy because of the bone soup. Desi paaye contains calcium in a big amount which is very essential for bones. Desi paaye is famous treat from the streets of Lahore. People love to eat desi paaye in winters especially. Desi paaye are served with hot naan and roti. You can enhance the flavor of desi paaye by adding more bone marrow and brain into it. Homemade desi paaye are very delicious and healthy also. They are very energetic. Desi paaye should be eaten in winter season.
Desi paaye are easy to make. Hope you like this easy recipe of desi paaye. Hide

single recipe
Recommended By Chef To Prep
To Cook Servings
2323 0

Ingredients

Cow’s hoof: 1
Oil_gid18'>Oil: 1 cup Garam Masala Powder: 1 Teaspoon
Yogurt: half cup
Ginger_gid29'>Ginger Garlic_gid588'>Garlic Paste : 3 Teaspoon
Ginger_gid29'>Ginger: 5 tablespoons, finely chopped
Fried Onions_gid31'>Onions: 1/2 cup
Lemon_gid630'>Lemons: As required
Fresh Mint Leaves: 1/2 cup
Whole Garam Masala: 1 tablespoon
Green Chilies: 2 tablespoons chopped
Paya Masala: 1 packet (50 grams)

How to make Desi Paye Recipe

METHOD:

In a large pot, mix whole garam masala, 3 tbsp chopped ginger, cow’s hoof, and water as required.

Simmer for 5 hours.

When the meat on the hoof is tender, drain off the stock and keep it aside (6 cups of stock should remain).

In a separate pot, heat the oil and fry the ginger garlic paste, yogurt, and Paya Masala until cooked through.

Add the hoof and onions, brown them well, then pour in the stock and simmer on low heat for half an hour.

Sprinkle gram masala powder and 2 tbsp chopped ginger on top, stir once and turn off the heat.

Garnish with mint leaves and chopped green chilies and serve with fresh lemon wedges and hot naan.

Posted By: Shehnaz, Dubai

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