6-8 Paya (washed in hot water) 1 teaspoon Coriander powder
1 pod Garlic (grounded) 8-10 Black peppers
2 cups Yogurt (whipped) 6-8 Cloves
1 cup Oil 1 tablespoon Cumin powder
1 medium Onion (chopped) 1 stick Cinnamon
1 teaspoon Salt 4 black Cardamoms
1 teaspoon Red chilli powder
Heat the oil and add onions to it. When the onions turn golden brown, add Paya and stir it for two to three minutes. Add all the rest of the ingredients except yogurt and add a glass of water to it. Turn the heat low and let the paya cook till tender (1-2 hours). When all the water has dried up, add yogurt and stir for 4-5 minutes. When the liquid starts to become sticky, add 3-4 glasses of water and boil it. When the water starts boiling, turn the heat low and let it simmer for 30-40 minutes. Serve with freshly made crispy Nan. For maximum enjoyment, eat the PAYA with freshly sliced ginger, lemon, dhaniya patta and a dab of chaat masala sprinkled on each serving.