Low Fat Paya Curry
Discover the comforting warmth of Low Fat Paya Curry, a healthier twist on the traditional South Asian delicacy. This aromatic, slow-cooked dish features tender goat trotters simmered to perfection in a fragrant blend of spices, including cinnamon, cardamom, and cloves. With a creamy base of low-fat yogurt and vibrant tomatoes, this recipe reduces fat content without compromising on flavor. Perfect for a hearty family dinner, it is finished with a sprinkle of fresh coriander for a burst of freshness. Serve it with steaming basmati rice or warm naan to soak up the richly spiced curry. Optimized for the health-conscious and flavor-seeking foodies alike, this guilt-free take on paya curry is destined to become a favorite.
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Recipe Information
Ingredients
- 4 pieces goat trotters (paya)
- 1 large onion
- 2 medium tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 cup plain low-fat yogurt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 0.5 teaspoon garam masala powder
- 1 teaspoon salt
- 1 piece bay leaf
- 1 inch piece cinnamon stick
- 3 pods green cardamom
- 4 pieces cloves
- 1 for greasing cooking oil spray
- 4 cups water
- 2 tablespoons, chopped fresh coriander leaves
Instructions
Clean the goat trotters thoroughly under running water to remove any impurities. Pat them dry with a kitchen towel.
In a large pressure cooker, spray a light coat of cooking oil and heat it over medium flame.
Add bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté until fragrant, about 1 minute.
Add sliced onion and cook until golden brown.
Mix in the ginger and garlic paste and sauté for another 2 minutes until the raw smell disappears.
Chop the tomatoes and add them to the cooker. Cook until they soften and start breaking down.
In a small bowl, whisk together the yogurt, ground coriander, cumin, turmeric, and red chili powder.
Add the yogurt mixture to the cooker, stirring constantly for about 3-4 minutes, until the oil starts separating from the masala.
Put the goat trotters into the cooker, coating them well with the spice mixture.
Pour in 4 cups of water, add salt, and bring the mixture to a boil.
Seal the pressure cooker lid and cook on low heat for approximately 2 hours (or 15-18 whistles), until the trotters are tender and the curry develops a rich consistency.
Let the pressure release naturally before opening the lid. Stir in the garam masala powder and allow the curry to simmer uncovered for another 10 minutes to thicken as needed.
Garnish with fresh chopped coriander leaves before serving.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 33.6 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 819 mg | 63% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2678 mg | 57% | |
*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.
