A traditional curry made with the leg of goat or beef and is served with rice or naan.
Shan Foods (Pvt) Ltd. knows that sub-continental cuisine is a very delicate art. Ever since they debuted the spice mix to the sub-continental consumer in the 80s, their ingredients have been meticulously selected and blended to ensure the right combination for perfect results every time.
Manufactured By:
Shan Food (PVT) Ltd.
Country Of Origin: Product of Pakistan
Ingredients: Salt, Paprika, Red Chilli, Corriander, Turmeric, Clove, Carom, Nigella Seed, Nut Meg, Cumin, Ginger, Black Pepper, Green Cardamom, Mace, Brown Cardamom, Garlic, Dehydrated Onion
Product Weight: 50 Grams (1.75 Oz)
Product Packing: By advance V-Lock Technology spices keeps lock in air tight packing which gives natural taste and texture to spices.
Storage Instructions: Keep in Cool & Dry Place
Directions: Box
Package: Box
HALAL
Paya Masala
Preparation
Cooking
Serving
10 Mins
4-6 Hours
6 – 8
Ingredients
Mutton (6-8) Paya beef (1)
Onion 1 large (thinly sliced)
Ginger paste 1 tbsp
Garlic paste ½ tbsp
Yogurt 1 cup (beaten)
Ghee/oil 1 cup
Shan Paya Masala 1 packet
Method
1. In large skillet boil 8 glasses water, add paye, half sliced onion, ginger, garlic and shan paya masala.
2. Cover and cook on slow heat until Paya completely tender. (4-6 hours)
3. Heat oil in a separate pan and golden brown remaining onion.
4. Then add yogurt and cook for a few minutes and add this in paya.
5. Cover and cook on slow flame for 20-30 minutes.
6. Sprinkle green coriander, green chilies, and shan zafrani garam masala.
7. Serve with naan or boiled rice.
Note: For a better taste, before following step 1, boil paye in water for 15 minutes, throw water and go to step 1.
Baghare Paye
Preparation
Cooking
Serving
10 Mins
4-6 Hours
6 – 8
Ingredients
Mutton (6-8)Paya beef (1)
Onion 3 medium (thinly sliced)
Ginger paste 1 tbsp
Garlic paste ½ tbsp
Ghee/oil 1 cup
Shan Paya Masala 1 packet
Method
1. In large skillet boil 8 glasses water.
2. Add paye, 1 sliced onion, ginger, garlic and shan paya masala.
3. Cover and cook on slow heat until Paya completely tender (4-6 hours). (There should be left 3 cups gravy in paye at this point)
4. In a separate pan heat oil/ghee and golden brown 2 sliced onion.
5. Transfer ghee/oil and onion in prepared paye, stir and cook on slow flame until oil separates.
