Slow-simmered paya soup is a traditional winter favourite made by gently cooking goat trotters with onions, spices and aromatics until the broth turns rich and gelatinous. The long cooking time extracts deep flavour and nourishment, resulting in a warming soup that is comforting, hearty and ideal for cold evenings.
Ingredients
UNITSIngredients
6 piecesGoat paya (trotters), cleaned
2 largeOnions (finely sliced)
2 tbspGinger-garlic paste
2Green chillies (slit)
2 tspCoriander powder
1 tspBlack pepper powder
½ tspTurmeric powder
1 tspRed chilli powder
1 tspWhole black peppercorns
4Cloves
3Green cardamom
1Bay leaf
1-inch pieceCinnamon stick
to tasteSalt
3 tbspOil or ghee
6–7 cupsWater
2 tbspFresh coriander leaves (finely chopped) for garnish
1 tbspFresh ginger (julienned)
for servingLemon wedges
Follow
Directions
Description - Step 1
Step 1: Clean and Prepare the Paya
Rinse the goat paya thoroughly under running water. If not pre-cleaned, blanch them briefly in hot water and scrape off any remaining residue. Proper cleaning ensures a clear, flavourful broth and removes any unwanted odour. Drain and keep aside.
Description - Step 2
Step 2: Build the Flavour Base
Heat oil or ghee in a deep, heavy-bottomed pot. Add whole spices including cloves, cardamom, bay leaf, cinnamon and peppercorns. Let them sizzle gently until aromatic. Add sliced onions and sauté on medium heat until they turn golden brown. This slow browning creates the base flavour of the soup.
Description - Step 3
Step 3: Add Aromatics and Spices
Add ginger-garlic paste and slit green chillies to the pot. Cook until the raw smell disappears and the mixture looks glossy. Add turmeric, red chilli powder, coriander powder and black pepper powder. Stir well and cook briefly so the spices bloom without burning.
Description - Step 4
Step 4: Add the Paya
Add the cleaned paya to the pot and mix well with the masala. Sauté for a few minutes so the spices coat the trotters evenly. This step helps lock in flavour before slow cooking begins.
Description - Step 5
Step 5: Slow Simmer the Soup
Pour in water and add salt to taste. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 2 to 2½ hours, stirring occasionally. As the paya cooks, collagen releases into the broth, giving it body and richness. The soup is ready when the meat is tender and the liquid looks slightly thick and glossy.
Description - Step 6
Step 6: Final Adjustments
Taste and adjust salt or spice levels if needed. If the soup feels too thick, add a little hot water and simmer briefly. Turn off the heat and allow the soup to rest for a few minutes before serving.
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Indian
Soup
