Easy Beef Paya Recipe: A Delicious Sunday Comfort Food Dish

Name: Easy Beef Paya Recipe: A Delicious Sunday Comfort Food Dish
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Cuisine: South Asian
Ingredients: 1 kg Beef Trotters (Washed and thoroughly cleaned); 2 pieces Large Onions (Finely sliced); 2 tbsp Ginger-Garlic Paste (Freshly made if possible); 1 tbsp Red Chili Powder (Adjust to taste for spice level); 1/2 tsp Turmeric Powder (For color and earthy flavor); 2 tbsp Coriander Powder (Adds depth of flavor); 1 tbsp Cumin Powder (Ground cumin for warmth); 1 tsp Garam Masala (Add at the end for fresh aroma); To taste Salt (Season generously); 1/4 cup Cooking Oil (Vegetable or canola oil); 6-8 cups Water (Or as needed to completely cover trotters); For garnish Fresh Ginger (Julienned for serving); For garnish Green Chilies (Sliced for garnish, optional); For garnish Fresh Coriander (Chopped for serving); For garnish Lemon (Wedges for serving)

Discover how to make a classic Beef Paya, a traditional South Asian stew made from slow-cooked beef trotters with rich spices. This hearty and flavorful dish is perfect for a comforting Sunday meal, bringing warmth and a taste of home to your table. Follow this simple recipe for a truly authentic experience.

#Beef Paya

#Paya Recipe

#Pakistani Food

#Comfort Food

#Slow Cooked

#Stew

#Sunday Dinner

#Traditional Recipe

Rich and Hearty Beef Paya Ready to Serve

Recipe Information

30m

Prep Time

Cook Time

4h 30m

Total Time

Servings

Medium

South Asian

English

Nutrition (per serving)

450

Calories

35g

Protein

20g

Carbs

25g

Fat

Close-up of Tender Beef Trotters in Flavorful Gravy

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

A Bowl of Warm Beef Paya Garnished with Fresh Herbs

Instructions

0/8 completed

1
Thoroughly wash and clean the beef trotters. You may need to blanch them for a few minutes in boiling water to remove impurities, then discard the water and wash again under cold running water.
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15m
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Thoroughly wash and clean the beef trotters. You may need to blanch them for a few minutes in boiling water to remove impurities, then discard the water and wash again under cold running water.
15m
Cleaning is crucial for flavor and texture. Ensure all hair and impurities are removed for a clear broth.
2
Heat cooking oil in a large heavy-bottomed pot or pressure cooker. Add the sliced onions and sauté until they turn golden brown. Remove about half of the fried onions for garnish and set aside.
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10m
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Heat cooking oil in a large heavy-bottomed pot or pressure cooker. Add the sliced onions and sauté until they turn golden brown. Remove about half of the fried onions for garnish and set aside.
10m
Fry onions evenly for best flavor. Don't let them burn, as this can make the dish bitter.

3
Add ginger-garlic paste to the remaining onions in the pot and sauté for 2-3 minutes until fragrant and the raw smell disappears.
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3m
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Add ginger-garlic paste to the remaining onions in the pot and sauté for 2-3 minutes until fragrant and the raw smell disappears.
3m
Cooking the paste thoroughly prevents a raw taste in the final dish.
4
Stir in red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook for another 1-2 minutes, stirring constantly. Add a splash of water if the spices start to stick to prevent burning.
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2m
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Stir in red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook for another 1-2 minutes, stirring constantly. Add a splash of water if the spices start to stick to prevent burning.
2m
Tempering spices correctly in oil releases their full aroma and flavor into the dish.
5
Add the cleaned beef trotters to the pot and sear them with the spices for 5-7 minutes, ensuring they are well coated and lightly browned on all sides.
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7m
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Add the cleaned beef trotters to the pot and sear them with the spices for 5-7 minutes, ensuring they are well coated and lightly browned on all sides.
7m
Searing helps to lock in the flavors and create a richer taste.

6
Pour in 6-8 cups of water, or enough to completely submerge the trotters. Bring to a boil, then reduce heat to low, cover, and cook for 3-4 hours, or pressure cook for 45-60 minutes after the first whistle, until the trotters are exceptionally tender and falling off the bone.
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4h
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Pour in 6-8 cups of water, or enough to completely submerge the trotters. Bring to a boil, then reduce heat to low, cover, and cook for 3-4 hours, or pressure cook for 45-60 minutes after the first whistle, until the trotters are exceptionally tender and falling off the bone.
4h
Slow cooking is key for achieving the desired tenderness in Paya. Patience is rewarded!
7
Once the trotters are tender, check for seasoning and adjust salt if needed. Add the Garam Masala and let it simmer for another 10-15 minutes, uncovered, to allow flavors to meld and the gravy to thicken slightly to a desired consistency.
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15m
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Once the trotters are tender, check for seasoning and adjust salt if needed. Add the Garam Masala and let it simmer for another 10-15 minutes, uncovered, to allow flavors to meld and the gravy to thicken slightly to a desired consistency.
15m
The gravy should be rich, glossy, and slightly sticky, clinging to the meat.
8
Garnish generously with fresh julienned ginger, sliced green chilies, chopped fresh coriander, and the reserved fried onions. Serve hot with naan, roti, or steamed rice.
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5m
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Garnish generously with fresh julienned ginger, sliced green chilies, chopped fresh coriander, and the reserved fried onions. Serve hot with naan, roti, or steamed rice.
5m
A squeeze of fresh lemon juice just before serving brightens all the flavors.