Bade ke paye banane ka Original tarika/Real beaf paye Recipe/Old Delhe paye Recipe#payerecipe#paye

असली बड़े के पाए बनाने का तरीका/Real beaf paye Recipe/Old Delhi famous paye recipe#payerecipe#paye #badekepaye​ #beefpayarecipe​ #shaistacooksfood​ #cooking​ Bade Ke Paye Banane Ka Original Tareeka| इस तरह बनाए टेस्टी पाए का सालन searching keywords -: curry,mutton paya soup,how to make mutton paya,mutton paya soup recipe,mutton paya gravy,paya recipe,paya,paya curry,how to make paya,mutton,paya soup,mutton paya curry recipe,mutton paya banane ka tarika,mutton paya recipe pakistani,best mutton paya,mutton paya recipe goat trotters recipe,mutton recipe hashtags #paye Recipe #beefpayarecipe #olddelhifamouspayerecipe #payarecipe​ #trottersrecipe​ Based on the image, here is a recipe for a rich and flavorful bone marrow curry, often known as "Nalli Nihari" or "Paya" in South Asian cuisine. Bone Marrow Curry (Nalli Nihari) Recipe Ingredients: For the meat: 1 kg Goat or lamb marrow bones (Nalli/Paya), cut into large pieces 1 tsp Turmeric powder 1 tsp Salt For the curry base: 2 large onions, finely sliced 2 tablespoons Ginger-garlic paste 1-2 green chilies, slit (optional) 2 large tomatoes, pureed (or 1/2 cup yogurt, whisked) Whole Spices: 1 Bay leaf 2-3 Cloves 2-3 Green cardamom pods 1-inch Cinnamon stick Powdered Spices: 1 tbsp Coriander powder 1 tsp Cumin powder 1-2 tsp Red chili powder (adjust to taste) 1 tsp Garam masala powder Other: 3-4 tablespoons Oil or ghee 4-5 cups Water (approx.) Fresh coriander leaves, chopped, for garnish Instructions: Prepare the bones: Wash the marrow bones thoroughly. In a large pot or pressure cooker, add the bones, turmeric powder, salt, and enough water to cover them. Pressure cook for 5-6 whistles or simmer for 1-1.5 hours in a regular pot until the marrow is tender and the broth is flavorful. Sauté aromatics: In a separate large, heavy-bottomed pot (like the one in the image), heat the oil or ghee. Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté for a few seconds until fragrant. Brown the onions: Add the sliced onions and fry until they turn golden brown. Add ginger-garlic: Stir in the ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears. Cook the spices: Add the tomato puree (or whisked yogurt) and the powdered spices (coriander, cumin, red chili). Cook on medium heat, stirring occasionally, until the oil separates from the masala. Combine and simmer: Add the cooked bones along with the broth to the pot. Mix well. Add more water if needed to achieve your desired curry consistency. Bring to a boil, then reduce the heat, cover, and simmer for 30-40 minutes to allow the flavors to meld. Finish with garam masala: Sprinkle garam masala over the curry and simmer for another 5 minutes. Garnish and serve: Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.