Ingredients
- Paey (Trotters): 2-2½ kg
- Pani (Water): 5-6 glasses
- Zeera (Cumin seeds): 1 tsp
- Sabut kali mirchen (Black peppercorn): 1 tsp
- Haldi (Turmeric powder): ½ tsp
- Lehsen (Garlic): 5-6 cloves
- Sabz mirchen (Green chillies): 6-8
- Namak (Salt): 1 tsp
Method
Step 1: Add Paey (Trotters), Namak (Salt), Haldi (Turmeric powder), Pani (Water), Sabut kali mirchen (Black peppercorn), Zeera (Cumin seeds), Lehsan (Garlic) paste, Sabz mirchen (Green chilli) paste in a pressure cooker, mix and cook under pressure at medium flame for 30-40 minutes.
Ingredients [Gravy]
- Oil: ¾ cup
- Piyaz (Onion): 1 small
- Dahi (Yogurt): 1½ cups
- Pissi laal mirchen (Red chilli powder): 3 tsp [level]
- Haldi (Turmeric) powder: ½ tsp
- Dhaniya (Coriander) powder: 1 tsp
- Namak (Salt): 1¼ tsp [to taste]
- Zardy ka rung (Yellow food colour): ¼-½ tsp
- Sabz mirchen (Green chillies): 2-3
- Sabz dhaniya (Green coriander): 2-3 tbs
- Adrak (Ginger): as required [julienne cut]
- Garm masala (Whole spices) powder: 1 tsp
Method
Step 1: Add Oil, Piyaz (Onion) to a pan and cook till golden.
Step 2: Add Dahi (Yogurt), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, mix and cook at medium flame till oil separates.
Step 2: Add cooked Paey (Trotters) [without stock (yakhni)]. Cook for 3 minutes at medium flame.
Step 3: Add Yakhni (Trotter’s stock), Zardy ka rung (Yellow food colour), mix and cook at medium flame for about 10 minutes or till the required consistency of gravy is obtained.
Step 4: Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies), Adrak (Ginger), Garm masala (Whole spices) powder and mix well.
Serve with Khameri Roti.