Paya cholay is a popular dish from Punjab. I noticed that push cart vendors sell Paya Cholay early in the morning near Industrial areas of SITE , Karachi. The peoples sitting on mats enjoy this delicious dish with Naans.
Ingredients:
Procedure:
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| Paya Cholay |
- Mutton Paya (trotters) , cleaned and washed 8 nos.
- Kabuli Chana (garbanzo beans) 100 g
- Oil 1 cup
- Yoghurt 1 cup
- Tomatoes chopped 2-3
- Onion chopped 3
- Garlic paste 1 teaspoon
- Ginger paste 1 teaspoon
- Fresh Mint leaves chopped 2 tablespoon
- Fresh Coriander leaves chopped 2 tablespoon
- Salt to taste
- Red Chilli powder 1 teaspoon
- Haldi powder 1 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Black pepper whole 1 teaspoon
- Caraway whole 1 teaspoon
- Garam Masala powder 1/2 teaspoon
Procedure:
- Soak Kabuli Channa over night.
- Wash and drain, then boil in enough water. Keep aside.
- Now take paya in a large pan, add 2 liter water. Add half quantity of salt, ginger and garlic pastes and onion. Cook on low heat for 7-8 hours till paya are tender.
- Now in another pan, fry remaining onion in oil till golden brown.
- Add tomatoes fry for 5 minutes.
- Then add yoghurt and spices except caraway and garam masala. fry till oil separates out.
- Now add boiled Kabuli chana fry for 5 minutes. then add tendered paya with gravy and cook on medium flame for 15 minutes.
- Sprinkle garam masala and caraway and cook for 5 more minutes.
- Garnish with fresh mint and coriander leaves and simmer.
- Delicious Paya Cholay are ready.
- Serve with Naan or Tandoori roti.
