Goat Trotters Curry (Goat Paya)—Pressure Cooker Recipe #viralshorts #goattrottersrecipe #viralvideo - Video

Short intro (1 line):
A rich, spicy Goat Trotters (Goat Paya) curry made in a pressure cooker — tender meat, bold whole spices, and restaurant-style flavour.


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Ingredients (by number)

1. Goat trotters / goat trotters — 1.2–1.5 kg (cleaned, cut)


2. Water — 1.5–2 litres (for boiling)


3. Turmeric powder — 1 tsp


4. Salt — 1½ to 2 tsp (adjust)


5. Oil or ghee — 4 tbsp


6. Onions — 2 medium (finely sliced)


7. Ginger paste — 1½ tbsp


8. Garlic paste — 1½ tbsp


9. Tomatoes — 2 medium (chopped) or 200 g tomato puree


10. Coriander powder (dhania powder) — 1½ tbsp


11. Red chili powder — 1 tsp (adjust to taste)


12. Garam masala powder — 1 tsp


13. Fresh coriander (cilantro) — ½ cup (chopped, for garnish)


14. Green chilies — 2 (slit, optional)


15. Lemon or lime — 1 (juice, optional)


16. Fresh curry leaves — a few (optional)



Whole spice mix (add these while tempering / boiling):
17. Cumin seeds — 1 tsp
18. Coriander seeds — 1 tsp (optional)
19. Black peppercorns — 10–12
20. Cloves — 4–5
21. Green cardamom — 4
22. Cinnamon stick — 1 small (2–3 cm)
23. Bay leaf — 1


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Equipment

Pressure cooker (standard stovetop)

Heavy pan or kadai for gravy (optional, you can finish in same cooker)



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Quantity / Serves

Serves 5 people.

Active prep: 10–20 minutes.

Cook time: about 10–20 minutes (including pressure time and simmer).



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Step-by-step process (numbered)

1. Clean & parboil: In a large pot or pressure cooker, add the goat trotters, 1.5–2 litres water, turmeric (1 tsp) and salt (1 tsp). Bring to boil. Pressure cook for 4–5 whistles (or simmer covered for 30–40 minutes) until trotters are tender. Let pressure release naturally. Remove trotters and reserve the stock.


2. Strain & set aside: Strain the cooking liquid into a bowl and keep aside — you’ll use this as the curry base.


3. Temper whole spices: Heat oil/ghee in a heavy pan. Add cumin seeds, cloves, cardamom, cinnamon and bay leaf. Sauté briefly until fragrant (10–20 seconds).


4. Sauté onions: Add sliced onions and cook on medium heat until golden brown. This step builds flavor — don’t rush.


5. Add ginger-garlic: Stir in ginger paste and garlic paste. Fry 1–2 minutes until raw smell disappears.


6. Tomatoes & ground spices: Add chopped tomatoes (or puree). Cook till oil separates. Then add coriander powder, red chili powder, and a pinch of salt. Cook 2–3 minutes.


7. Combine trotters: Add the parboiled goat trotters to the pan. Mix to coat them with masala.


8. Add reserved stock: Pour enough reserved trotters stock to cover the trotters (about 2–3 cups). Bring to a boil, then reduce heat and simmer for 10–15 minutes so flavours marry and gravy thickens. If using a pressure cooker again, simmer 1 whistle only and then open.


9. Finish with garam masala & green chilies: Stir in garam masala and slit green chilies. Cook 2 more minutes. Taste and adjust salt and spice.


10. Garnish & acid finish: Turn off heat. Add chopped fresh coriander and a squeeze of lemon juice (optional) for brightness.


11. Serve: Serve hot with naan, roti, steamed rice, or biryani-style rice.




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Quick tips

For a richer gravy, reduce some reserved stock separately and add as needed.

Browning the onions properly gives a deep colour and better taste.

If you want a thicker gravy, mash one or two small boiled potatoes into the curry or simmer longer.

Adjust whistles to your cooker size — 4–5 whistles is standard for tender trotters.

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