Hyderabadi Style Shahi Malai Paya

By Food Fusion · 240 min

Ingredients

Instructions

1. Boil the trotters in boiling water for 5 minutes, then drain well.
2. Return the trotters to the pot, add water and ginger garlic paste, and mix well.
3. Place bay leaf, black peppercorns, stone flower, coriander seeds, black cardamoms, dried ginger and dried rose petals in a muslin cloth, tie it securely and add it to the pot.
4. Bring to a boil, cover and cook on low heat for 3-4 hours or until tender.
5. Remove the lid, mix well; the stock should have reduced from 2.5 liters.
6. Grind the soaked, peeled almonds and soaked cashews with water into a smooth paste and set aside.
7. Heat the oil in a flat-bottomed wok, add cumin seeds, green cardamoms and black peppercorns, and mix well.
8. Add the onion and fry on medium heat until light golden.
9. Add ginger garlic paste, green chilli paste, coriander powder, black pepper powder, dried fenugreek leaves, cumin powder, white pepper powder and garam masala, and cook on medium heat for 30 seconds.
10. Add the ground nut paste and yogurt, and cook on medium heat for 2-3 minutes or until the oil separates.
11. Turn off the heat, stir in the cream, then turn the heat on and cook on low for one minute.
12. Add the cooked trotters, mix well, then add the pink salt and mix again.
13. Add the fresh coriander, cover and cook on low heat for 4-5 minutes.
14. Transfer to a serving dish, garnish with fresh coriander, green chilli slices and ginger, and serve.

Summarized from Food Fusion's video. Watch it for the details.

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