Paye ka salan is a delightful brunch delicacy that will be a party for your taste buds. This rich buttery dish features tender trotters (goat or cow’s feet), cooked to perfection until the meat becomes irresistibly tender, and the gelatinous bone marrow adds a delectable touch. Indulge in the sheer pleasure of savoring every bite of this meaty masterpiece!
Ingredients for paye ka salan
Paye
Goats or cows’ trotters are called paye. I used pre-cleaned paye for this recipe. Ask your butcher to clean them, burn the hair and leave the skin on or take the skin off and leave a little bit of meat behind. Usually, they are cooked with the skin on, but I prefer to take the skin off.
Spices
I used Nihari masala in addition to salt, red chili, cumin, and coriander powder. Use a homemade nihari masala, or store-bought one works just fine. You can check my homemade masala recipe.
Instant pot or pressure cooker
Paye ka salan is a slow-cooked curry that takes several hours, but if you use a pressure cooker or an instant pot, you can make this in about one hour. I used a pressure cooker, which took me one and a half hours. Cooking time may vary depending upon what animal’s trotters you are using. I used cow’s feet.
What to serve with paye ka salan?
Paya curry is a famous breakfast and brunch item served in Punjab. Old cafes and restaurants serve this slow-cooked curry early in the morning, and people gather early to get a taste of this delectable and exquisite curry. I like to serve it in brunch with naan or puris.
Paye ka salan
Equipment
- 1 Pressure cooker or instant pot
Ingredients
- 2 lbs paye
- 2 tbsp oil
- 1 medium onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 large tomato
- water
Spices
- salt to taste Nihari masala has salt, add only if needed
- 1.5 tsp red chili powder 1-1/2 tsp
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp Turmeric powder
- 3 tbsp Nihari masala
Garnish
- cilantro
- ginger sliced
- green chilies
Instructions
- In a pressure cooker or instant pot, add onions and sauté for 3-4 minutes, then add ginger and garlic paste. Cook for one more minute.
- Add tomatoes along with all the spices.
- Cook while stirring constantly until oil separates. It'll take about 5 minutes.
- Add Paye and cook for 3-4 minutes.
- Add boiling water up to the point it covers paye.
- Cook for 45 minutes under pressure. After 45 minutes, release the pressure, and your paye ka salan is ready.
- Garnish with sliced ginger, green chilies, and cilantro.
- Serve with naan or rice.
Notes
- Cooking time may vary depending on the pot you are using.
- Nihari masala already has salt in it, use more salt after tasting.