Paya Soup

Thoroughly wash and clean the trotters. In a large pot, add the cleaned trotters with enough water to cover them. Bring to a boil for 5 minutes, then drain and discard the water. This step helps remove impurities and strong odor. Rinse the trotters again.

Heat oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the sliced onions and fry until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.

Reduce heat and stir in red chili powder, turmeric powder, coriander powder, cumin powder, salt, black peppercorns, green cardamom, cinnamon stick, and bay leaf. Cook for 2 minutes, adding a splash of water if spices stick. Add the cleaned trotters to the pot and sear for 5 minutes, turning to coat them in the spice mixture.

Whisk the yogurt and add it to the pot, stirring continuously to prevent curdling. Cook for 2-3 minutes. Pour in 6-8 cups of water, ensuring the trotters are submerged. Bring to a boil, then cover and pressure cook for 20 minutes (after the first whistle) to tenderize the trotters quickly.

Allow the pressure to release naturally for 5 minutes, then carefully open the lid. If the trotters are not sufficiently tender, cook for another 5-10 minutes on low heat, or until they reach your desired tenderness. The gravy should be slightly thickened.

Stir in the garam masala powder. Taste and adjust salt if necessary. Ladle the hot Paya soup into serving bowls. Garnish generously with fresh julienned ginger, sliced green chilies, and chopped fresh coriander. Serve immediately with lemon wedges and hot naan or tandoori roti.