Step-by-Step Instructions

1. 1.Prepare Ingredients

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

2. 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.

3. 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.

4. 4.Add Oil and Water

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

5. 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.

6. 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.

7. 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.

8. 8.Combine Tempering with Paaye

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

9. 9.Garnish and Serve

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