Step 1: Prepare Ingredients

Clean and cut the beef paaye. Prepare the pureed onion, and mince the ginger and garlic.

Step 2: Combine Main Ingredients

Add the 1.5 kg beef paaye, 0.5 kg pureed onion, 1.5 tbsp minced garlic, and 1.5 tbsp minced ginger to a large cooking pot.

Step 3: Add Spices

Add 1 tsp turmeric powder, 2 tbsp coriander powder, 2 tbsp red chili powder, 1.5 tbsp salt, 1 tbsp cumin powder, and 1 tsp black pepper powder to the pot.

Step 4: Add Oil and Water

Pour 0.5 cup of mustard oil into the pot. Then, add 1.5 liters of water.

Step 5: Add Whole Spices and Cook

Add 2-3 bay leaves, 2-3 small pieces of cinnamon sticks, 1 tsp black peppercorns, 2-3 black cardamoms, and 3-4 cloves to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 4-5 hours until the paaye are very tender and the gravy has thickened.

Step 6: Prepare Optional Tempering (Bhagar)

In a separate pan, heat about 1/4 cup of cooking oil. Add one medium-sized sliced onion and fry until it turns golden brown.

Step 7: Add Paaye Masala to Tempering

Turn off the heat under the fried onions. Add 1 tablespoon of store-bought paaye masala to the pan and mix it well with the onions and oil.

Step 8: Combine Tempering with Paaye

Carefully pour the hot tempering mixture over the cooked paaye in the main pot. Stir gently to combine.

Step 9: Garnish and Serve

Garnish the Beef Paaye with fresh coriander, green chilies, and ginger juliennes. Serve hot with naan or your preferred bread.

• Adjust red chili powder and salt according to your taste.

• Slow cook the paaye on low heat for 4-5 hours or overnight for best results and tender meat.

• The tempering (bhagar) is optional but enhances the flavor significantly.

• You can use any cooking oil instead of mustard oil.

• If you prefer a milder taste, reduce the amount of red chili powder and black pepper.