High Protein Paya Curry
Indulge in the hearty and nourishing flavors of High Protein Paya Curry, a classic dish that showcases tender, slow-cooked goat legs simmered to perfection in a fragrant blend of aromatic spices. This protein-packed curry is enriched with layers of flavor from a medley of onions, tomatoes, and warming whole spices like cinnamon, cardamom, and cloves. Perfect for cold evenings, this comforting recipe combines rich, melt-in-your-mouth textures with a bold, savory kick. Finished with fresh cilantro and zesty lime wedges, this dish pairs wonderfully with naan, rice, or roti. Whether you're seeking a nutritious meal or craving authentic South Asian cuisine, this Paya Curry is an irresistible fusion of flavor and tradition.
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Recipe Information
Ingredients
- 6 pieces goat legs (paya)
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 3 medium tomatoes, pureed
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 teaspoons salt
- 3 tablespoons oil
- 4 cups water
- 2 tablespoons fresh cilantro, chopped
- 1 large fresh lime, cut into wedges
- 2 pieces bay leaves
- 1 inch cinnamon stick
- 4 pods green cardamom
- 4 pieces cloves
Instructions
Thoroughly clean the goat legs (paya) by rinsing them under running water to remove any impurities. Set aside to drain.
Heat oil in a large, heavy-bottomed pot over medium heat. Add bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for about 1 minute until fragrant.
Add the sliced onions to the pot. Cook, stirring occasionally, until the onions turn golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 5-7 minutes.
Stir in turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine the spices thoroughly.
Add the goat legs (paya) to the pot, ensuring they are coated well with the spice mixture. Cook for about 5 minutes, stirring occasionally.
Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2.5 to 3 hours until the goat legs are tender and the curry is thickened.
Adjust the seasoning with more salt if needed. Sprinkle in garam masala and stir well.
Garnish with chopped fresh cilantro before serving.
Serve hot with freshly cut lime wedges on the side, complimenting the rich flavors with a zesty touch.
Nutrition Facts
Calories |
14044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 945.6 g | 1212% | |
| Saturated Fat | 363.3 g | 1816% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4800 mg | 1600% | |
| Sodium | 9337 mg | 406% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 19.7 g | ||
| Protein | 1208.8 g | 2418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 158.5 mg | 881% | |
| Potassium | 13376 mg | 285% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
