India Paya Soup
Paya soup is a flavorful and nutritious dish made from slow-cooked goat or lamb trotters, known as paya in Hindi and Urdu. Originating from the royal kitchens of the Indian subcontinent, this soup is popular for its rich, gelatinous texture and deep, savory flavor. It is often consumed as a comforting dish during colder months or as a restorative meal due to its high nutritional value, particularly collagen.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4–6 goat or lamb trotters (paya)
- 2 Tbsp (30 ml) vegetable oil or ghee
- 1 large onion, finely chopped
- 2 Tbsp (15 g) ginger-garlic paste
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) red chili powder
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 2 medium tomatoes, chopped
- 6 cups (1.5 L) water
- Salt, to taste
- ½ tsp (2 ml) garam masala
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Directions
- Wash the goat or lamb trotters thoroughly under running water. Optionally, blanch them in boiling water for 5 minutes to remove impurities; then drain them and set aside.
- Heat the vegetable oil or ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 8–10 minutes. Stir in the ginger-garlic paste and cook for 1–2 minutes until fragrant.
- Add the turmeric, red chili powder, coriander, and cumin. Stir well to coat the onions with the spices. Add the chopped tomatoes and cook for 5–7 minutes until they soften and break down into a paste.
- Add the cleaned trotters to the pot and mix them with the spice mixture. Cook for 5–7 minutes, stirring occasionally to ensure the trotters are well-coated.
- Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 2–3 hours. Stir occasionally to ensure even cooking. The trotters should become tender, and the broth will develop a rich flavor.
- Once the trotters are tender, add salt to taste and stir in the garam masala. Simmer for another 5–10 minutes to allow the flavors to meld.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with lemon wedges, naan, or steamed rice.
Notes
- To save time, you can cook the trotters in a pressure cooker for 30–40 minutes instead of simmering for 2–3 hours.
- Adjust the spices to your taste by adding more chili powder or garam masala.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated before serving.
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