Paaya

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Recipe

Ingredients

	500 grams	Goat Trotter
	2 tablespoons	Oil
	1 teaspoon	Fennel Seed
	1 teaspoon	Cumin , seeds
	2 pieces	Bay Leaf
	2 pieces	Clove
	2 pieces	Cardamom Pod
	1 stick	Cinnamon
	2 cups	Onion , finely sliced
	1 tablespoon	Ginger-garlic paste
	2 teaspoons	Red chili powder
	1 teaspoon	Turmeric powder
	2 teaspoons	Coriander powder
	1 cup	Tomato , chopped
	1 cup	Coconut Milk , thick
	2 cups	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Clean the goat trotters thoroughly and set aside.
2. 2 Heat oil in a pressure cooker over medium heat.
3. 3 Add fennel seeds, cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté until aromatic.
4. 4 Add the sliced onions and cook until golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for a minute.
6. 6 Add red chili powder, turmeric powder, and coriander powder. Mix well.
7. 7 Add the chopped tomatoes and cook until they turn soft and oil separates.
8. 8 Add the cleaned goat trotters and mix well with the masala.
9. 9 Pour in coconut milk and water. Add salt to taste.
10. 10 Close the pressure cooker lid and cook on medium heat for about 20-25 minutes or until the trotters are tender.
11. 11 Once the pressure releases, open the lid and simmer for another 5-10 minutes to thicken the gravy if needed.
12. 12 Garnish with fresh coriander leaves before serving.