Authentic Paya Recipe

Paya (Feet Bones) curry is so much healthy and delicious dish. This curry is very famous in Pakistan. This paya recipe has an authentic desi taste which is full of bone broth. Mostly people eat this dish in winters with nan or chapati. People love to eat paya at lunch or dinner time. This paya recipe is prepared in 4 – 5 hours because feet bones take time to become tender and soft. Once paya is cooked properly, it is fried with some special spices whereas the bone broth is added in the end. Bone juices are mixed well with the spices and they develop a very delicious taste. Here is the authentic paya recipe.


Buffalo Feet Bones:               2 Kg

Black Pepper:                        8 – 10

Cloves:                                   8 – 10

Cinnamon Sticks:                   4 – 5 (½ inch)

Bay Leaves:                           3 – 4

Black Cardamom:                  2 – 3

Green Cardamom:                 4 – 5

Oil:                                          ½ Cup

Salt:                                        to taste

Ginger Paste:                         1 tsp

Garlic Paste:                          1 tsp

Chili Powder:                          2 tsp

Turmeric Powder:                  ½ tsp

Coriander Powder:                1 tsp

Yogurt:                                    1 Cup


Paya Recipe:

Wash paya (feet bones) properly and boil them for 3 – 4 hours until they become tender. Now take a wok and heat up some oil in it. Fry cloves, black pepper, cinnamon sticks, bay leaves and cardamom in the hot oil for 1 – 2 minutes. Add ginger garlic paste and also add other ingredients i.e. salt, chili powder, turmeric powder and coriander powder in it. Fry while stirring and add yogurt. Now cover the lid and let the gravy cook for 4 – 5 minutes until everything is cooked well. Now take all the bones out from the broth and add them into the gravy. Fry for 1 – 2 minutes and add bone broth. Mix well and cook for few minutes. Paya recipe is ready to serve. You can garnish this delicious gravy with fresh coriander, green chilies, ginger and lemon. Serve with hot nan and chapati.

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