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Paya Chola

For Paya:
Mutton paaya 6
Salt 1 ½ tsp
Turmeric 1tsp
Whole Garam masala 1 tbsp
Oil ½ cup
Ginger garlic paste 2 tbsp
Brown onion ½ cup (ground)
Chili powder 1 tbsp
Garam masala powder 1 tsp
Yoghurt 1 cup
For Chollay:
Chickpeas 2 cup (boiled)
Ginger garlic paste 1 tsp
Tomato 1 (blended)
Onion 1 raw (blended)
White cumin 1 tsp (roasted and crushed)
Garam masala powder ½ tsp
Oil 1 tbsp

Cooking Directions
Boil paaye with salt, tumeric, mix sabet Garam masala, and 8 cups of water, till tender. Strain the stock.
In separate pan heat oil in a pan, add ginger garlic, brown onion, chili powder, garam masala powder and yogurt, and fry well.
Add boil paaye, fry well, add in the stock and cook till gravy thick, then add the cooked chollay, and cook for 10 – 15 minutes.
Serve with coriander leaf, green chilies, ginger julienne.
For Chollay: Heat oil, fry blended onion, tomato, ginger garlic paste, cumin, fry well.
Add boiled channay with 1 cup water, and cook till thick masala ready.

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