Name: Badshahi paya (goat legs) recipe by Ramit Ghai at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: 1 pair of goat leg; Water as required; Garlic 5-6 cloves(do not chop); Onion 1medium sized cut roughly; Ginger julliens thinly sliced few; Green chillies chopped 2-3; Curd 1/2 katori; Lemon 1; All khade masale 1 teaspoon (jeera, laung, hari elachi, sabut kali mirch, dalchini); Kasoori methi dry few leaves 1 spoon; Oil 1 karchi; Salt to taste; Red chillie 1/2teaspoon; Dhaniya powder 1/2teaspoon; Haldi 1/2teaspoon; Garam masala 1/2teaspoon; Tomato puree 2-3tablespoon; Onion puree 2-3tablespoon

ABOUT Badshahi paya (goat legs) RECIPE

Paya has many health benefits,specially good for strength of bones,boosts immunity,good to have in winters,along with few spices i made badshahi kharore (paya),rich in protein,full of flavour and in short and simple word will say it a delicious one,must everyone have it in winters.

Ingredients Serving: 2

1 pair of goat leg
Water as required
Garlic 5-6 cloves(do not chop)
Onion 1medium sized cut roughly
Ginger julliens thinly sliced few
Green chillies chopped 2-3
Curd 1/2 katori
Lemon 1
All khade masale 1 teaspoon (jeera, laung, hari elachi, sabut kali mirch, dalchini)
Kasoori methi dry few leaves 1 spoon
Oil 1 karchi
Salt to taste
Red chillie 1/2teaspoon
Dhaniya powder 1/2teaspoon
Haldi 1/2teaspoon
Garam masala 1/2teaspoon
Tomato puree 2-3tablespoon
Onion puree 2-3tablespoon

Instructions

PLACE COOKER ON GAS, ADD WATER AS REQUIRED, ADD ALL KHADE MASALE TO IT ALONG WITH GOAT PAYA
MIX WELL, ADD ROUGHLY CHOPPED ONION,GARLIC CLOVES,GINGER JULLIENS AND GREEN CHILLIES. MIX WELL.
CLOSE THE LID OF COOKER. KEEP FOR 30 MINUTES ON FLAME, FIRST ON HIGH ,THEN ON SIM FLAME,FOR THE PAYA TO GET SOFT.
OPEN THE LID SLOWLY, FOR THE FUMES TO COME OUT AND CHECK IT. MIX WELL AGAIN.
TAKE OUT PAYA IN A BOWL AND THE LIQUID FLUID IN A MIXER JAR
CRUSH THAT LEFT OVER LIQUID MASALA IN MIXER GRINDER, WILL USE THIS LIQUID LATER ON FOR THE GRAVY
PUT OIL IN COOKER, ADD ONION PASTE. MIX WELL AND MAKE IT BROWNISH PINK (BHUNN).
ADD TOMATO PUREE, ADD SALT, RED CHILLIE, DHANIYA POWDER, HALDI AND GARAM MASALA TO IT.
MIX ALL WELL, OIL WILL COME OUT. ADD THAT WATER LIQUID OF MIXER GRINDER. MIX ALL WELL.
NOW ADD CURD TO IT
NOW ADD THAT PAYA WHICH WAS BOILED EARLIER, MIX PROPERLY, KEEP ON FIRE FOR FEW MINUTES
SQUEEZE LEMON JUICE AND PUT KASOORI METHI
FINALLY TAKE OUT IN A SERVING DISH, SERVE HOT

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