Paya Masala

Tabani Paya Masala is a rich and deeply aromatic spice blend crafted for the traditional slow-cooked delicacy made from trotters. Known for its bold flavor, thick broth, and nourishing warmth, this masala enhances every layer of the dish with authentic desi character.

Blended with warming spices like coriander, cumin, black pepper, cloves, and garam masala, it delivers a strong, comforting taste that develops beautifully during slow cooking. The result is a thick, flavorful curry with deep aroma and satisfying richness.

Perfect for special breakfasts, winter meals, or family gatherings, Tabani Paya Masala ensures consistent taste and authentic results every time. It’s not just a spice mix—it’s the heart of a traditional, slow-cooked classic.

Detailed Recipe (Paya)

Ingredients:

• 4–6 goat or lamb paya (trotters)
• 2 onions (sliced)
• 2 tbsp Tabani Paya Masala
• 1 tbsp ginger-garlic paste
• 4 tbsp oil
• Salt to taste
• Fresh coriander
• Lemon wedges (optional)

Steps:

1. Clean Paya:
   Wash the trotters thoroughly and clean properly (important for taste and hygiene).
2. Boil Until Tender:
   In a pressure cooker, add paya, salt, and enough water. Cook for 6–8 whistles (or slow cook for several hours) until very soft.
3. Prepare Base:
   Heat oil in a deep pot, add sliced onions and fry until golden brown.
4. Add Ginger-Garlic:
   Add ginger-garlic paste and sauté for 1–2 minutes.
5. Add Masala:
   Add Tabani Paya Masala and cook until aromatic.
6. Combine:
   Add boiled paya along with its stock into the pot.
7. Slow Cook (Key Step):
   Simmer on low heat for 1–2 hours to develop deep flavor and thick texture.
8. Adjust Consistency:
   Add water if needed, but keep the gravy slightly thick and rich.
9. Final Touch:
   Let oil rise to the top—this indicates the dish is ready.
10. Serve:
    Garnish with fresh coriander and lemon juice. Serve hot with naan or bread.