Paaya Nahari

A slow-cooked, rich and aromatic trotters curry simmered with whole spices, traditionally enjoyed as a hearty breakfast.

Ingredients

1. Trotters – 8 nos.
2. Onions – 2 nos.
3. Coriander seeds – 1 tbsp
4. Cumin seeds – 1 tbsp
5. Brinjals – 4 nos.
6. Dagad phool – 4 nos.
7. Cinnamon – 2 pieces
8. Cloves – 6 nos.
9. Black pepper – 6 nos.
10. Green cardamoms – 4 nos.
11. Salt – as per taste

Method

1. **Prepare the paaya

   • Clean the trotters thoroughly
   • Cut each paaya into three pieces

2. **Prepare the spice pouch

   • Take coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, black pepper, and cardamoms
   • Tie them securely in a small muslin cloth to form a spice bundle

3. **Start cooking

   • Place the paaya in a large pot
   • Add enough water to immerse them completely

4. **Add aromatics

   • Add chopped onions to the pot
   • Drop in the prepared spice pouch
   • Add salt as per taste

5. **Slow cook the nahari

   • Cook on very low flame, preferably over charcoal
   • Let it simmer slowly for 4–5 hours until rich and flavorful

6. **Finish the dish

   • Remove and discard the spice pouch
   • Check seasoning and consistency

7. **Serve

   • Serve hot, traditionally in the morning
   • Best enjoyed with bread or rice