Desi Paye



Ingredients



Cow’s hoof : 1 

Oil : 1 cup 

 Ginger Garlic Paste : 3 teaspoon 

Ginger : 5 tablespoons, finely chopped 

 National Garam Masala Powder : 1 teaspoon 

Yogurt : half cup 


Fried Onions : 1/2 cup 

Lemons : As required 



Green Chilies : 2 tablespoons chopped 

 Fresh Mint Leaves : 1/2 cup 

Whole Garam Masala : 1 tablespoon 

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.


Sprinkle gram masala powder and 2 tbsp chopped ginger on top, stir once and turn off the heat.

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).

 Add the hoof and onions, brown them well, then pour in the stock and simmer on low heat for half an hour.


In a separate pot, heat the oil and fry the ginger garlic paste, yogurt and National Paya Masala until cooked through.






Garnish with mint leaves and chopped green chillies and serve with fresh lemon wedges and hot naan.

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