Beef Paaye Recipe
Main Ingredients
Spices
Whole Spices
For Tempering (Optional)
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ingredients
Clean and cut the beef paaye. Prepare the pureed onion, and the ginger and garlic.
Combine Main Ingredients
Add the 1.5 kg beef paaye, 0.5 kg pureed onion, 1.5 tbsp garlic, and 1.5 tbsp ginger to a large cooking pot.
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.
Add Oil and Water
Pour 0.5 cup of mustard oil into the pot. Then, add 1.5 liters of water.
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, the heat to low, cover the pot, and let it for approximately until the paaye are very tender and the gravy has thickened.
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.
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.
Combine Tempering with Paaye
Carefully pour the hot mixture over the cooked paaye in the main pot. Stir gently to combine.
Garnish and Serve
Garnish the Beef Paaye with fresh coriander, green chilies, and ginger . Serve hot with naan or your preferred bread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- You can use any cookingIngredient swap
You can use any cooking oil instead of mustard oil.
- If you prefer a milder tasteCustomise
Reduce the amount of red chili powder and black pepper.
Helpful Tips
Small details that can improve the final result.
Your Notes
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