Beef Paey


  • 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


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


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.