Step 1: Prepare Paaye and Initial Boil

Wash the mutton paaye thoroughly and make one cut in the center of each piece. Place 3-4 glasses of water in a pot and bring to a boil. Add 0.25 teaspoon of turmeric powder to the boiling water. Add the paaye to the boiling water and let it boil for 4-5 minutes until foam starts to appear on the surface. This step helps to remove impurities and any strong odor.

Step 2: Prepare the Masala Base

While the paaye are boiling, heat 1 cup of cooking oil in a separate pot. Add 0.5 teaspoon of cumin seeds and 5-6 chopped green chilies. Fry for 1-2 minutes until the cumin is fragrant and the chilies are slightly softened. Then, add the grated/finely chopped onions and fry until they turn light golden brown.

Step 3: Fry Paaye with Onions and Ginger-Garlic

Strain the paaye from the foamy water and discard the water. Add the strained paaye to the pot with the fried onions. Fry the paaye well with the onions until their color darkens slightly. Next, add 2 tablespoons of ginger-garlic paste and continue frying for a few minutes until the paste is aromatic and well-combined with the paaye.

Step 4: Add Spices and Tomatoes

Add 1.5 teaspoons of salt, the remaining 0.25 teaspoon of turmeric powder, and 2 tablespoons of red chili powder. Immediately add the pureed tomatoes. Add a small splash of water to prevent the spices from burning and to help them blend into the masala. Cover the pot and cook until the oil separates from the masala and the tomatoes are thoroughly cooked.

Step 5: Add Water and Pressure Cook

Once the masala is well-cooked and the oil has separated, add chopped fresh green coriander and the remaining chopped green chilies. Stir well. Then, add 5 glasses of hot water to the pot. Stir to combine all ingredients. Transfer the mixture to a pressure cooker. Cook for at least 1 hour (or until the paaye are extremely tender and falling off the bone).

Step 6: Serve Mutton Paaye

Once cooked, carefully release the pressure from the cooker. The gravy should be thick and rich. Serve the Mutton Paaye hot in a serving dish, garnished with fresh green coriander and green chilies. Enjoy with naan or rice.

• Boiling the paaye with turmeric for a few minutes helps remove any unpleasant smell and impurities.

• Frying the paaye in oil with the initial masala helps to seal in flavor and prevent a raw taste.

• Using hot water for pressure cooking helps to maintain the temperature and reduces overall cooking time.

• Adjust spice levels according to personal preference.

• Garnish with thinly sliced ginger for an extra aromatic touch.