Paya

Clean the trotters thoroughly — singe any remaining hair over an open flame, scrub with a brush, and rinse multiple times under cold running water. Score the trotters with a knife to allow the flavours to penetrate.

In a large pressure cooker, heat oil over medium-high heat. Add the whole spices (peppercorns, cloves, cinnamon, bay leaves) and let them sizzle for 30 seconds.

Add the thinly sliced onions and fry for 12–15 minutes, stirring frequently, until they turn deep golden brown. This step is crucial — well-caramelised onions form the flavour base of the paya.

Add the ginger-garlic paste and sauté for 3 minutes until the raw smell disappears.

Add the chopped tomatoes and cook for 8–10 minutes, mashing them down, until the oil separates from the masala.

Add turmeric powder, red chilli powder, and coriander powder. Stir well and cook the spices for 2 minutes.

Add the cleaned trotters and sear on high heat for 5 minutes, turning to coat all sides with the masala.

Add 1500 ml water, slit green chillies, and salt. Bring to a boil, then close the pressure cooker and cook on high heat for 3 whistles, then reduce to low heat and cook for 45–50 minutes.

Allow the pressure to release naturally. Open the cooker — the trotters should be very tender and the collagen from the bones should have created a thick, gelatinous broth.

Simmer uncovered for 15–20 minutes to reduce and concentrate the gravy. Add garam masala, lemon juice, fresh coriander, and mint leaves. Serve hot with naan, sheermal, or steamed rice.