Desi Paye Recipe

Ingredients



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




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 National 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 chillies and serve with fresh lemon wedges and hot naan.