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Paya Fry

Features:
  • Non Veg
Cuisine:
  • 1 hr 15 mins
  • Serves 2
  • Easy

Ingredients

How to Make Paya Fry

  1. Dry fry onions and prepare paste with coriander leaves, green chillies, and coconut gratings.
    1. Set the masala aside.
  2. Clean and wash the leg pieces with plenty of water.
    1. Pressure cook with salt, haldi, and 1 L of water for 10-12 whistles.
  3. Heat oil in a separate kadai.
    1. Add cloves, cinnamon, elachi, and bay leaf.
    2. Stir once.
    3. Add ginger garlic paste and fry for a minute.
    4. Add onion pieces and fry till light brown.
    5. Add onion paste and fry for 2 minutes.
  4. Add dhania powder, chilli powder, garam masala powder, pepper powder, and fry for a minute.
  5. Add the masala and leg pieces to the cooker along with tomato puree.
    1. Let it simmer for 2 minutes.
    2. Add coconut chilli paste and 1/2 a litre of water (or more).
    3. Cook up to 10 whistles.
  6. Serve and enjoy! 

Trivia

Muslims are in large part responsible for the spread of Paya across Asia.

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