A delicious one pot soup recipe to soothe and rejuvenate the taste buds when one is sick.
Video recipe below as well.
Ingredients
* 2 lb (1 kg) Lamb or Goat paya/trotters
* 3 tsp Nihari spice powder (see recipe below)
* 2 Red onions, chopped
* 2 Tomatoes, chopped
* 3 Green chilies, slit
* 1 bunch Cilantro (coriander) leaves, chopped
* 1 Bay leaf
* 3 Tbsp Olive oil
* 1 tsp Ginger, julienned
* 2 tsp Garlic paste
* 2 tsp Salt (or to taste)
* 8 cups Hot water
Nihari Masala Powder (Yields 1 Cup)
Ingredients:
* 1/2 cup Sun-dried Kashmiri or Byadagi red chilies
* 1 tsp Black pepper seeds
* 1 tsp Fennel seeds (somph)
* 2 tsp Coriander seeds
* 1/2 tsp Cloves
* 1/2 tsp Green cardamom
* 2 inch Cinnamon stick
* 1 Bay leaf
* 1 tsp Red chili powder
* 1/2 tsp Turmeric powder
Method:
* Dry roast the whole spices and seeds until fragrant; let cool.
* Add the red chili and turmeric powders.
* Grind everything into a fine powder.
* Store in an airtight container (stays fresh for 4–6 weeks).
* Pro-tip: If using immediately, roast the spices in 1 Tbsp of ghee before grinding.
Cooking Instructions
- Sauté Aromatics: Place a pressure cooker or Instant Pot (Soup Mode) on medium heat. Add olive oil. Once shimmering, add the bay leaf, julienned ginger, and green chilies.
- Soften Vegetables: Add the chopped onions, tomatoes, and cilantro. Cook until the vegetables are soft and mushy.
- Spice it Up: Stir in the Nihari powder and garlic paste. Cook for a few minutes until fragrant.
- Add Meat: Add the washed and drained trotters. Mix well to coat the meat in the spice base.
- Simmer: Add salt and the 8 cups of hot water.
- Pressure Cook: Close the lid. For a standard pressure cooker, cook for 8 whistles on medium heat.
- Serve: Let the pressure release naturally. Serve the rich soup as is or with soft, mushy rice. Enjoy!