Paya Masala

 

INGREDIENTS:
10 mutton shanks (cleaned and cut)
1 tbsp vinegar
3-4 cloves
1/2" cinnamon
1/2 tsp whole peppercorns
1/2 tsp haldi
1/2 tsp salt

For masala paste
3 large onions (sliced)
3 medium tomatoes (sliced)
1 star anise
1/2" cinnamon
3 cloves
1/2 tsp saunf 
1/2 tsp jeera
1 tsp whole peppercorns
1 tbsp ginger garlic paste
10-12 byadgi chillies (adjust as per your taste)
6 dates (deseeded)
2 sprigs of curry leaves

Masala after grinding

salt to taste

For tempering
1 tbs ghee
6 cloves of garlic roughly chopped

Steps:
In a pressure cooker, add cleaned paya, vinegar, haldi, salt, cinnamon, cloves, pepper corns along with 2 cups of water.
Cook for 5 whistles on high flame and then cook for 20 minutes on low flame.
After 20 minutes, increase the flame till you get 1-2 whistles and switch off. Keep it aside with the stock.

the masala paste

Masala after frying 

In a non-stick pan, heat oil. Add star anise, cinnamon, cloves, saunf, jeera, pepper corns.
Add the sliced onions and fry till light golden brown.
Add the sliced tomatoes and cook till soft.
Add the ginger garlic paste and the dry red chillies and continue to cook for another 10-15 minutes.
Let it cool completely. Then grind it to a smooth paste along with the dates and half cup water.
The masala paste will appear light orange in colour at this stage.

In the same non-stick pan, heat oil. Add the curry leaves and fry for about a minute.
Add the ground masala paste and fry till the color changes to a darker orange colour.
Add in the cooked paya along with the stock. You can strain out all the whole spices from the stock before adding.
Add 1 tsp salt and 1 cup of water. Let this simmer on low flame for about 30 - 45 minutes.
Check for salt, spice and sourness. (Adjust with salt, 1 tsp of chilli powder or 1 tsp of vinegar, if needed)

In a tadka pan, heat ghee. Add garlic and fry till golden brown.
Add to the paya curry.

ENJOY!