Bhopali Paya Soup
A slow-simmered goat trotter soup, deeply spiced and gelatinous, a winter favourite from old Bhopal's Muslim quarters.
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Pressure cooker or large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 22 g
- calories
- 260 kcal
Instructions
- 1
Wash the trotters thoroughly. Boil them in water for 5 minutes, then drain.
- 2
Heat oil in a large pot. Fry the sliced onions until golden brown.
- 3
Add the ginger-garlic paste, bay leaf, and black cardamom. Fry gently until fragrant.
- 4
Add turmeric, chilli powder, coriander powder, and the trotters. Fry on high heat for 5-6 minutes.
- 5
Pour in plenty of water to cover generously. Add salt and bring the soup to a boil.
- 6
Cover and simmer on very low heat for 3-4 hours, or pressure cook for 45 minutes, until soft and thickened.
- 7
Stir in garam masala near the end. Taste and adjust the seasoning.
- 8
Garnish with fresh coriander and ginger cut into thin matchsticks. Serve piping hot.
Chef's tips
Slow simmering is essential to make the broth rich and thick, so do not rush. Spoon off extra surface fat if you want a lighter soup.
Ingredient substitutions
- goat trotters → chicken feet (shorter cooking time)
Storage
Refrigerate for up to 2 days; the soup gels when cold, which is normal.
Reheating
Reheat gently on the stove until it returns to a liquid consistency.
Common mistakes to avoid
- •Skipping the initial boiling step, which leaves impurities in the broth.
Serving suggestions
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