Paya, or trotters, is a traditional South Asian dish packed with flavor and nutrients. Not only is it a culinary delight, but paya soup is also considered a remedy for joint pain and knee problems due to its high collagen content, which can help support joint health. Today, I will share an easy-to-follow Authentic Recipe for Delicious and Healthy Paya Soup—A Perfect Remedy for Joint Pain recipe for making a flavorful and nutritious paya soup that is perfect for winters, though you can enjoy it year-round. This recipe is simple yet effective, using only basic household spices to create an unforgettable meal.

Why Delicious and Healthy Paya Soup Is So Special?

Paya soup has been consumed for generations in various cultures, especially in South Asia, for its rich taste and health benefits. Many people believe that paya soup helps with joint pain and strengthens bones due to the collagen and minerals found in the bones. If you’ve ever heard a cracking sound in your knees, this paya soup recipe could be a delicious remedy to improve your bone health.

Ingredients You’ll Need To Make Authentic Recipe for Delicious and Healthy Paya Soup—A Perfect Remedy for Joint Pain

Here’s a list of ingredients you need to prepare this mouth-watering, health-boosting dish:

2 large goat trotters (paya), washed thoroughly
3-4 bay leaves
2 black cardamom pods
2-star anise
3 green cardamom pods
4-5 cloves
3-4 small cinnamon stick pieces
1 teaspoon cumin seeds
5-6 green chilies (washed)
7-8 garlic cloves
½ teaspoon turmeric powder
Salt to taste
1½ cups water
½ cup vegetable oil (or mustard oil or ghee)
12-15 black peppercorns
1 large onion (sliced)
2 teaspoons ginger-garlic paste
150 grams yogurt (whisked)
½ teaspoon red chili powder
½ teaspoon Kashmiri red chili powder
1½ teaspoons coriander powder
½ teaspoon roasted cumin powder
½ teaspoon whole cumin seeds
½ teaspoon garam masala
1 small piece of nutmeg
1 small piece of mace (javitri)
Chopped green chilies, ginger (julienned), and fresh coriander for garnish

Step-by-Step Cooking Instructions

Step 1: Preparing the

Start by washing the trotters (paya) thoroughly. Washing is essential to ensure no debris or unwanted particles are left on the meat. Place the paya in a pressure cooker, which saves time and gas while cooking. Begin by placing the larger bones at the bottom, and the narrow, hollow bones on top to maximize the space.

Add a spice bundle (potli) made from a muslin cloth containing bay leaves, black and green cardamom, star anise, cloves, cinnamon, and cumin seeds. This potli infuses the soup with flavor while keeping the spices from spreading throughout the broth. Add garlic cloves, turmeric powder, salt, and water. Stir well, then close the pressure cooker lid. Cook on high flame until the first whistle, then lower the heat and cook for another 8-10 whistles, depending on your pot’s cooking time. Once cooked, discard the spice bundle.

Step 2: Preparing the Masala

While the trotters are boiling, it’s time to prepare the masala. Heat the oil in a large pot or wok. Add black peppercorns and sliced onions, and fry until the onions turn golden brown. This step is crucial as it adds depth to the final dish.

Once the onions are browned, add ginger-garlic paste and sauté for a few minutes. Then add the onion paste (made from one medium onion) and continue sautéing until the raw smell disappears.

Next, add the whisked yogurt to the pot along with the spices: turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, roasted cumin powder, and a little more salt. Stir well to combine all the ingredients and cook on medium heat, stirring occasionally until the oil separates from the masala.

Step 3: Combining Paya and Masala

Once the masala is ready, add the boiled paya and a bit of the broth (you can adjust the amount of broth depending on how thick you want the gravy). Stir well to coat the paya in the masala. Adjust the consistency of the gravy by adding more broth or water based on your preference. Cook on medium heat for another 12-15 minutes, allowing the masala to seep into the trotters and intensify the flavors.

Step 4: Final Touch

For an aromatic twist, grind nutmeg and mace together into a fine powder and sprinkle it over the paya soup in the final minutes of cooking. This will add a warm, earthy aroma that elevates the dish. Also, add garam masala and stir gently. Let the paya simmer on low heat for 5 more minutes with the lid on.

Step 5: Garnishing and Serving

After turning off the flame, let the paya sit for a few minutes before serving. Garnish with freshly chopped green chilies, julienned ginger, and coriander leaves. Serve hot with naan or rice, and enjoy the rich flavors and nourishing warmth of the soup.

Health Benefits of Paya Soup

Paya is not just delicious; it’s packed with nutrients. The broth contains collagen, which helps in joint repair and reduces inflammation. It also has a good amount of gelatin, which is beneficial for the skin and gut health. Eating Paya soup in the winter is especially beneficial, as the warm spices and rich broth provide the body with essential nutrients to stay healthy during cold months.

Conclusion

If you are looking for a traditional yet easy-to-make recipe that’s both flavorful and beneficial for joint pain, this paya soup is an ideal choice. With its warm spices and nutritious broth, it’s perfect for family dinners or when you need a comforting, healthy meal. Try this recipe today, and don’t forget to share your feedback!