Paye Recipe

 

⭐ Paye Recipe (Pakistani Style Nihari-Like Curry)



Paye is a classic Pakistani breakfast dish made by slow-cooking goat or beef trotters until the broth becomes rich, gelatinous, and full of deep flavor. Commonly enjoyed on weekends, Eid mornings, and winters.

🧾 Ingredients

Main Ingredients

  • 4–6 goat or beef paye (trotters), cleaned

  • ½ cup oil or ghee

  • 2 medium onions (finely sliced)

  • 2 tbsp ginger-garlic paste

  • Salt to taste

Whole Spices

  • 2 bay leaves

  • 1 cinnamon stick

  • 4 green cardamoms

  • 4 cloves

  • 1 black cardamom

Ground Spices

  • 1½ tbsp red chili powder

  • 1 tsp turmeric powder

  • 2 tsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp garam masala

For Thickening (Optional)

  • 2 tbsp wheat flour (atta)

For Garnish

  • Fresh ginger (julienned)

  • Fresh coriander

  • Lemon wedges

  • Green chilies

🍲 Instructions

Step 1: Boil the Paye

  1. Wash paye thoroughly with warm water.

  2. Boil in a pressure cooker with salt and water for 45–60 minutes until tender.

  3. Reserve the stock.

Step 2: Prepare Masala

  1. Heat oil/ghee in a heavy pot.

  2. Fry onions until deep golden brown.

  3. Add ginger-garlic paste and sauté.

Step 3: Add Spices

  1. Add whole spices and ground spices.

  2. Cook until oil separates.

Step 4: Cook Paya

  1. Add boiled paye and reserved stock.

  2. Simmer on low heat for 1–2 hours for rich flavor.

Step 5: Thicken Gravy (Optional)

  1. Mix atta with water and add slowly.

  2. Cook until desired thickness is reached.

Step 6: Final Touch

  1. Sprinkle garam masala.

  2. Garnish with ginger, coriander, chilies, and lemon.

🍽️ Serving Suggestions

Serve hot with:
✔ Khameeri roti
✔ Naan or tandoori roti
✔ Onion salad and lemon

❄️ Storage Tips

  • Refrigerate for 2–3 days.

  • Freeze up to 1 month.

  • Reheat slowly on low flame.

🔑Keywords 

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