Paaya Curry

icon-prep Prep time: 10 minutes  –  icon-serves Cook time: 4 hours  –  icon-cook Serves: 6


  • 12 lamb/goat cleaned trotters (paaya)
  • ½ packet (4 tbsp) Bohra Pantry Paaya Curry Masala
  • 1 large onion, finely sliced
  • 1 cup whipped yogurt
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 12 cups water
  • 1 cup oil/ghee (clarified butter)
  • Salt (to taste)
  • Chopped cilantro for garnish
  • Wedges of lemon to serve


  1. Boil paaya for about 20 mins and discard the water.
  2. In 8 cups fresh boiled water, add boiled paaya, half of the sliced onions, ginger paste, garlic paste and the Paaya Curry Masala.
  3. Cover the pan and let it cook on low heat until the meat is tender.
  4. Fry onions in the ghee, until golden brown.
  5. Now add yogurt to the onions and fry for a few minutes.
  6. Then stir this gradually into the paaya curry and let cook for 30 mins.
  7. Serve garnished with cilantro and lemon with a warm naan.


  • This dish can be made without yogurt too. Omit step 5 and in step 4 add another large sliced onion and fry in ghee, until golden brown. Add fried onions to paaya curry and let it cook for 30 mins.