Cooking time: 6 hours and 30 minutes

Serves: 4 persons


  • 2 lb paye
  • 2 medium onions (finely sliced)
  • 1 tbsp garlic (freshly chopped)
  • 1 tbsp ginger (freshly chopped)
  • 3 tbsp cilantro (roughly chopped)
  • 1 cup yoghurt
  • 2 tsp salt
  • 1 tsp crushed red chilis
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin seeds
  • 1/2 tsp black pepper powder
  • 1/4 cup oil
  • 2 tsp cornflour (mix in 2 tbsp water, optional)

Tip: For best results, use measuring utensils.


  1. In a pot, add oil and fry onions on medium to high heat until golden brown. Add paye, garlic and fry the paye for 5 minutes. Add ginger, cumin seeds, salt, crushed red chilis, turmeric powder, black pepper powder, coriander powder and yoghurt. Stir fry until oil separates.
  2. Add 9 cups of water and once it starts boiling, reduce the heat to low. Cover and let it cook for 6 hours.
  3. After 6 hours, there should be about half of the gravy remaining in the pot (approx. 5 cups). Add cilantro and stir in cornflour. Let it simmer for 10 to 15 minutes on very low heat. Turn off heat. Enjoy with boiled rice and Zabardast Chutni.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s