Extreme Cooking !! Induction Ka exam
🤯Extreme Cooking !! Induction Ka exam 😳 is a medium Pakistani recipe that serves 4. 350 calories per serving. Recipe by Mr. Sar_faraz on YouTube.
Prep: 35 min | Cook: 1 hr 5 min | Total: 1 hr 55 min
Cost: $16.45 total, $4.11 per serving
Ingredients
- 1 kg Goat or Beef Trotters (cleaned, trimmed and soaked)
- 2 large Onion (thinly sliced)
- 2 medium Tomato (chopped)
- 3 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 0.5 cup Plain Full‑Fat Yogurt (whisked until smooth)
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder (adjust to heat preference)
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 2 tsp Salt (or to taste)
- 2.5 liter Water (enough to cover the meat)
- 0.25 cup Fresh Cilantro (chopped for garnish)
- 1 Lemon Wedges (for serving)
Instructions
Clean and Soak the Trotters
Rinse the trotters under cold water, scrub any remaining bone fragments, then soak them in a bowl of water with a splash of vinegar for 10 minutes. Drain and pat dry.
Time: PT10M
Prepare Vegetables and Paste
Thinly slice the onions, chop the tomatoes, and measure out the ginger‑garlic paste, yogurt and spices.
Time: PT10M
Sauté Onions
Add 2 tbsp oil to the pressure cooker, set the induction to medium heat, and sauté the sliced onions until golden brown, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Ginger‑Garlic Paste
Stir in the ginger‑garlic paste and cook for 2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Cook Tomatoes
Add the chopped tomatoes, season with a pinch of salt, and cook until they break down and the oil separates, about 5 minutes.
Time: PT5M
Temperature: Medium
Spice It Up
Stir in turmeric, red chili powder, coriander powder and the remaining salt. Cook for 1 minute to toast the spices.
Time: PT1M
Temperature: Medium
Add Trotters
Add the cleaned trotters to the pot, coating them well with the onion‑tomato‑spice mixture.
Time: PT2M
Temperature: Medium
Pressure Cook
Pour in enough water to fully cover the meat (about 2.5 L). Secure the pressure cooker lid, bring to high pressure and cook for 45 minutes.
Time: PT45M
Temperature: High pressure
Release Pressure & Check Tenderness
Turn off the heat and let the pressure release naturally for 10 minutes, then quick‑release any remaining steam. Open the lid and test a piece of meat; it should fall off the bone easily.
Time: PT10M
Finish with Yogurt and Garam Masala
Reduce the heat to low, slowly stir in the whisked yogurt a little at a time to prevent curdling. Add garam masala and simmer for 5 minutes.
Time: PT5M
Temperature: Low
Garnish and Serve
Turn off the heat, garnish with chopped cilantro and serve with lemon wedges and warm pav or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free (when served without pav), High‑protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Goat or Beef Trotters: Beef shank, Oxtail
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced separately
- Instead of Plain Full‑Fat Yogurt: Greek yogurt, Buttermilk
Equipment Needed
- Pressure Cooker
- Induction Cooktop
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Cleaning and soaking the trotters to remove impurities.
- Cooking under pressure for the correct time to achieve tender meat.
- Tempering yogurt slowly to avoid curdling.
Chef Tips from the Video
- Skim excess fat from the surface of the broth before adding yogurt for a lighter sauce.
- Fresh ginger‑garlic paste gives a brighter flavor than store‑bought mixes.
- A pinch of sugar can balance the acidity of the tomatoes if needed.
Troubleshooting
Meat is still tough after pressure cooking.
Return the cooker to high pressure for an additional 5‑10 minutes; ensure the lid is sealed properly.
Yogurt curdles and the sauce looks grainy.
Temper the yogurt by mixing a few spoonfuls of hot broth first, then stir it in slowly over low heat.
Broth is too watery.
Uncover the pot and simmer on low for 10‑15 minutes to reduce, or add a tablespoon of tomato paste for thickness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth can be made a day ahead and refrigerated; reheat gently before adding yogurt.
- Leftover Paya reheats well in a microwave or on the stovetop over low heat.
Frequently Asked Questions
What is the cultural significance and history of Paya in Pakistani cuisine?
Paya is a traditional Pakistani winter comfort food, originally prepared to make use of the gelatin‑rich trotters after a livestock slaughter. It is celebrated for its warming broth and is often served during festive gatherings and after long fasting periods.
What are the traditional regional variations of Paya in Pakistan?
In Punjab, Paya is cooked with a thick tomato‑onion gravy and served with naan. In Sindh, it often includes a touch of tamarind for sourness, while in Khyber Pakhtunkhwa a spicier, chili‑heavy version is common. Each region tweaks the spice blend and accompanying bread.
How is Paya traditionally served in Pakistan?
Paya is traditionally served hot in a deep bowl, garnished with fresh cilantro and lemon wedges, and eaten with soft pav, naan, or steamed basmati rice. It is common to dip the bread into the rich broth.
On what occasions is Paya traditionally prepared in Pakistani culture?
Paya is often prepared for special occasions such as Eid, weddings, and family gatherings, especially during the colder months when its hearty broth is most appreciated.
How does Paya fit into the broader Pakistani cuisine tradition?
Paya exemplifies the Pakistani love for slow‑cooked, meat‑centric dishes that extract maximum flavor from bones. It sits alongside other slow‑cooked classics like nihari and haleem, highlighting the cuisine’s emphasis on rich gravies and communal eating.
What are the authentic traditional ingredients for Paya versus acceptable substitutes?
Authentic Paya uses goat or beef trotters, onions, tomatoes, ginger‑garlic paste, yogurt, and a blend of turmeric, red chili, coriander, and garam masala. Acceptable substitutes include beef shank or oxtail for the meat, Greek yogurt for a thicker finish, and store‑bought spice mixes if fresh spices are unavailable.
What other Pakistani dishes pair well with Paya?
Paya pairs beautifully with buttery naan, soft pav, or steamed basmati rice. Side dishes like fresh cucumber raita, pickled onions, and a simple salad of sliced onions and lemon enhance the meal.
What are the most common mistakes to avoid when making Paya?
Common mistakes include under‑cooking the trotters, which leaves the meat tough, adding yogurt too quickly causing curdling, and not skimming excess fat, resulting in a greasy broth. Follow the pressure‑cooking times and temper the yogurt to avoid these issues.
Why does this Paya recipe use a pressure cooker instead of a slow cooker?
A pressure cooker reduces the cooking time from several hours to about one hour while still extracting the gelatin and deep flavor from the trotters. It also ensures the meat becomes tender without drying out, which can happen in a slow cooker if not monitored.
What does the YouTube channel Mr. Sar_faraz specialize in?
The YouTube channel Mr. Sar_faraz focuses on casual, home‑style Pakistani cooking, often featuring everyday meals, quick snack ideas, and humorous commentary while demonstrating traditional recipes for a broad audience.
How does the YouTube channel Mr. Sar_faraz's approach to Pakistani cooking differ from other cooking channels?
Mr. Sar_faraz blends storytelling and relatable family moments with step‑by‑step cooking, emphasizing improvisation and real‑life kitchen challenges, whereas many other channels present highly polished, studio‑style productions with less spontaneous interaction.
Last updated: August 14, 2026
