A little while I posted the recipe for Guddi Mausi’s Paya. While I really enjoyed it, I felt the urge to tweak it a little, just to see if we can turn it into something magical. I think the changes definitely worked and it resulted in a silkier, richer broth. If you’re short on time, definitely try Guddi Mausi’s version. My version below is an all day event. You don’t need to be standing at the stove for hours, but you definitely need to be home to keep an eye on the pressure cooker.

You’ll need (blend into a paste):

  • 1 medium red onion
  • 2 tablespoons fresh mint (if the stalks are soft, leave them in)
  • 2 tablespoons fresh coriander

You’ll need (whole garam masala):

  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 black cardamom
  • 1 teaspoon cumin seeds
  • 1 mace
  • 2 dried bay leaf
  • 2 cloves

You’ll need:

  • 2  paya pieces(cut into smaller pieces)
  • 1 and half tablespoon ginger and garlic paste
  • 3/4 spoon tomato paste
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chilli powder (or to taste)
  • Fresh coriander (chopped finely)
  • 1/2 teaspoon roasted cumin powder
  • Salt to taste
  • Water
  • Oil


In a pressure cooker, heat a little oil. Add onion paste and fry until fragrant. Push onion mix to the side, add a little more oil. Add whole garam masala and fry until fragrant. Add ginger and garlic paste and tomato paste. Stir well.

Add turmeric, chilli powder and coriander powder. Fry until fragrant. Add paya pieces and stir well. Once the paya  is well coated, add just enough water to cover and place on medium flame. Once there is one loud whistle, lower the flame and cook over a very low heat for an hour and a half.

Allow cooker to cool, remove lid and add roasted cumin powder and salt (don’t add the salt too early as it’ll cause the meat to toughen). Stir well and check for seasoning. Then cover pot again and bring to a boil on high heat. As soon as there is one whistle, lower flame and cook again for another 45 minutes to an hour.

Allow cooker to cool, and check the sauce. If it’s too thick, add some boiling water to thin it out to your desired consistency. Don’t add cold water as it’ll toughen the meat. Add freshly chopped coriander, enjoy!

Click here for printable version.

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