Paya Masala

Make rich, slow-cooked Pakistani Paya at home — no complicated spice mixing needed.

Authentic Flavor — From My Kitchen, Dil Se

Introducing my Paya Masala — carefully crafted in my kitchen with love, passion, and real desi flavors. This blend brings you the deep, hearty taste of traditional Pakistani paya, just like it's been simmering all night at home.

With a perfectly balanced mix of whole and ground spices, this masala helps you create a rich, aromatic paya with bold flavor, beautiful color, and that signature slow-cooked aroma — every single time.

No shortcuts. No compromise. Just honest, homemade taste.

Why You'll Love It

• Made with premium, carefully selected spices
• Perfectly balanced — not too spicy, not too mild
• Gives authentic Pakistani-style Paya flavor
• Easy to use — no need to mix multiple spices
• Consistent results every time

How to Use

Add the masala to your cooked paya along with the blended yogurt and onion mixture. Simmer until the flavors meld together beautifully.

That's it — everything you need is already perfectly blended.

Paya Recipe

You will need:

• 1 kg (2.2 lb) Paya (Trotters)
• 1 pack (60g) It's Tasty by Gohar Paya Masala
• 1 medium onion, divided
• 1 cup plain yogurt
• 1 whole garlic bulb
• 5–6 garlic cloves
• 3-inch ginger, divided
• Oil as needed
• Water as needed

Cooking Methods:

Stovetop Method:

1. Add paya, whole garlic bulb, 2-inch ginger, and ½ onion to a large pot. Add water as needed and cook until tender (goat/lamb 3–4 hours; beef 6–8 hours).
2. Fry the remaining ½ sliced onion in oil until light golden. Blend with yogurt, 1-inch ginger, and 5–6 garlic cloves.
3. Add the blended mixture to the pan and cook for 2–3 minutes.
4. Add 1 packet (60g) It's Tasty by Gohar Paya Masala and cook until fragrant.
5. Add the cooked paya and reserved stock. Bring to a boil.
6. Adjust salt if needed, cover, and simmer for 15–20 minutes.
   

Instant Pot Method:

1. Add paya, whole garlic bulb, 2-inch ginger, ½ onion, and enough water to the Instant Pot.

2. Close the lid and set the valve to Sealing. Pressure Cook on High for 45 minutes. Allow a 15–20 minute Natural Pressure Release, then carefully release any remaining pressure. 

3. Remove the cooked paya and reserve the stock.

4. Set the Instant Pot to Sauté mode. Add a little oil and fry the remaining ½ sliced onion until light golden.

5. Blend the fried onion with yogurt, 1-inch ginger, and 5–6 garlic cloves until smooth.

6. Add the blended mixture back to the Instant Pot and sauté for 2–3 minutes.

7. Add 1 full packet (60 g) It’s Tasty by Gohar Paya Masala and cook for another 1–2 minutes, stirring well, until fragrant.

8. Add the cooked paya and reserved stock. Mix well and bring to a gentle boil on Sauté mode.

9. Adjust salt if needed and simmer for 15–20 minutes, or until the gravy reaches your desired consistency.
   

Ingredients

Coriander Seeds, Cumin Seeds, Fennel Seeds, Red Chili Powder, Paprika, Ginger Powder, Garlic Powder, Turmeric, Cinnamon, Black Cardamom, Green Cardamom, Black Pepper, Cloves.

Allergen Information

Manufactured in a home kitchen where allergens may be present.

Storage

Store in a cool, dry place in an airtight container. Best used within 4–6 months for maximum freshness.

From My Kitchen to Yours

This masala is inspired by the comforting paya I grew up enjoying — rich, deeply spiced, and full of warmth. I created this blend to help you bring that same authentic taste to your home with ease, while keeping the true desi essence alive.