Madhya Pradesh Bhopali Paya Trotters Slow Spiced Overnight

Method

1. 1

   Heat 3 tbsp oil in a large heavy pot. Add green and black cardamom, cinnamon, cloves and bay leaves — fry 30 seconds.

2. 2

   Add finely sliced onion. Cook on medium for 12 minutes until deep golden.

3. 3

   Add ginger-garlic paste. Cook 3 minutes.

4. 4

   Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.

5. 5

   Add cleaned trotters. Brown on all surfaces 5 minutes.

6. 6

   Add 4 cups water. Bring to a boil. Skim all foam thoroughly.

7. 7

   Reduce to the absolute lowest heat. Cover tightly and cook for 3 to 4 hours until the trotters are completely tender, the skin gelatinous and the broth thick and fragrant.

8. 8

   Alternatively pressure cook for 6 to 8 whistles.

9. 9

   The paya broth should be deeply concentrated from the collagen.

10. 10

    Season with salt. Serve in bowls with fresh coriander and lemon. Eat with bread or plain rice.