There’s nothing like a steaming bowl of Paya Soup to warm you up from the inside out! In this recipe, I’m taking it up a notch by burning the payas first — creating a deep, smoky flavor that transforms this traditional dish into pure comfort food.

The Instant Pot makes it fast and easy, breaking down all that collagen and marrow into a silky, nourishing broth. Serve it with a squeeze of lime, a sprinkle of coriander, and a few crispy fried onions — it’s rich, hearty, and packed with goodness.

🔥 Perfect for cold days, special dinners, or whenever you need a boost of warmth and nourishment.

But what is Paya?

Paya means feet or trotters — usually from goat, lamb, or cow. Slow-cooked till tender, the bones, skin, and tendons release collagen and marrow, creating a rich, silky broth that’s both delicious and deeply nourishing.

Traditionally enjoyed in South Asian homes, Paya Soup is comfort food at its finest — warm, hearty, and full of flavor.

🐐 What Are Trotters?

Trotters are the feet or lower legs of animals, typically goat, lamb, cow, or pig, depending on the cuisine.

They’re full of bones, tendons, skin, and connective tissue — parts that don’t have much meat but are rich in collagen. When cooked slowly or pressure-cooked, all that collagen turns into gelatin, giving broths and soups a rich, silky, slightly sticky texture that’s incredibly satisfying.

In Christian/Catholic homes, Trotters is most likely referred to Pig’s feet.

Paya Soup

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Ingredients Method

Ingredients
  

  • 🐐 Ingredients
  • Main:
  • 4 Sheep or Goat hooves Paya, cut into 3 pieces each (≈ 700 g)
  • 2 tbsp Ghee plus 1 tbsp extra if needed
  • 1/2 cup Ginger slices
  • 1/2 cup Garlic slices
  • 1 –2 Green Chilies adjust to taste
  • 1/4 cup Curry leaves optional
  • 1 cup sliced Onion
  • 2 Tomatoes ≈ 2 cups, chopped
  • 2 –3 cups Water enough to cover
  • Salt to taste
  • Whole Spices:
  • 3- inch Cinnamon stick
  • 1 tsp Peppercorns
  • 8 Green Cardamoms
  • 2 Black Cardamoms
  • Yogurt Mixture optional, omit for dairy-free version:
  • 1/2 cup Yogurt
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • To Garnish:
  • 1/4 cup chopped Coriander
  • Fried Onions
  • Juliennes of Ginger & Garlic
  • Sliced Green Chilies
  • Fresh Mint sprigs

Method
 

  1. 🔥 Preparation
  2. Prep the Payas:
  3. Use burnt payas if possible — these are pre-scorched to remove hair and add smoky flavor.
  4. Rinse well before cooking.
  5. Make the Yogurt Paste (optional):
  6. In a bowl, mix yogurt with red chili, coriander, and turmeric powders. Set aside.
  7. Sauté in Instant Pot:
  8. Turn on Sauté mode and heat 2 tbsp ghee.
  9. Add the payas and sear briefly.
  10. (If using regular payas, sear a bit longer for color.)
  11. Add Aromatics:
  12. Stir in ginger, garlic, green chilies, and curry leaves.
  13. Add onions and another 1 tbsp ghee, sauté till golden.
  14. Add Whole Spices:
  15. Drop in cinnamon, peppercorns, cardamoms (green & black).
  16. Sauté till fragrant.
  17. Add Tomatoes & Yogurt Paste:
  18. Add the chopped tomatoes, sauté well.
  19. Mix in the yogurt paste (if using).
  20. Add Water & Pressure Cook:
  21. Pour in 2–3 cups water and salt to taste.
  22. Close lid and pressure cook on High for 50 minutes.
  23. (Regular pressure cooker: 3–4 whistles.)
  24. Strain & Finish:
  25. Once done, let cool slightly and strain the soup.
  26. Reserve the payas and return them to the broth adding salt to taste.
  27. (You can also blend the onion-ginger mix to reuse in gravies or curries later.)
  28. Garnish & Serve:
  29. Stir in chopped coriander.
  30. Garnish restaurant-style with fried onions, juliennes of ginger & garlic, sliced chilies, and a sprig of mint.