Sunday, February 16, 2014

Paya Cholay / Punjabi Paya Cholay / Trotters with Garbanzo Beans پایا چھولے

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.

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

  • 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.