Paya

INGREDIENTS
12          nos.        Trotters (Paya)
500        gms        Onions Sliced
300        gms        Tomatoes Chopped
2            tblsp      Peanut Oil
3            tblsp      G/G/GC Paste
½           tblsp      Kashmiri Chilli Paste
½           tblsp      Chilli Powder (Hot)
2            tsp         Chilly Powder (Mild)
1            tsp         Haldi Powder
2            tsp         Jeera Powder
2            tsp         Dhania Powder
1            tblsp      Whole Garam Masala with Tej Patta
1            tblsp      Wheat Flour
2            tsp         Pure Ghee
Salt To Taste
Fresh Coriander Chopped
METHOD
Wash and clean paya thoroughly and add in a pressure cooker. Along with it add oil, onions, tomatoes, G/G/GC paste, KCP, garam masala, and all the powdered masala except jeera powder and salt as per taste.
Add about 3 to 4 cups of water initially and cover the cooker and cook on a medium heat until 4 whistle.
After 4 whistle do not open the cooker lid let it cool down on its on and within its pressure the paya will soften as required.
Check if the lid can be open without struggling. Open the lid and you shall find oil floating. Carefully remove the floating oil in a bowl.
Take a heavy bottom sauce pan and heat ghee. Add wheat flour and saute for few seconds. Add the paya soup and stir to mix well. Bring to boil and keep stirring. The soup will thicken into gravy.
Simmer the heat and add, jeera powder, chopped hara dhania and the separated floating oil again in the paya and let it cook for another 10 minutes on slow heat.
GARNICHE WITH FRESH CHOPPED CORIANDER AND ENJOY WITH BUTTER NAAN.

NOTE: THE TIMING OF COOKING PAYA DEPENDS UPON THE QUALITY OF PAYA.