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Recipes >> Curry Recipes > Bong Paya Curry by tahira mateen

Bong Paya Curry

Bong Paya Curry
Prep Time
20 min
Cook Time

6 hours

Bong Paya Curry - Paya is curry is usually enjoyed as breakfast or lunch to give the stomach time to digest it. But when we add bong to paya curry, we put a crown on delicious paya curry.
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Source:  Tahira Mateen in Kam Kharch Bala Nasheen on ARY Zauq Tv
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  • For Paya Curry:
  • Beef paya 1 pair (preferably front ones)
  • Water 12 cup
  • Ginger garlic paste 2 tbsp
  • Turmeric 1 tsp
  • Coriander powder 2 tbsp
  • Salt to taste
  • Red chili 1 tbsp
  • Red chili powder 1 tbsp
  • Sliced onion 1 (large)
  • Curd 1/2 cup or 4 tbsp (optional)
  • For Bong:
  • Bong 1 kg
  • Water 5 glass
  • Onion 1
  • Garlic 1
  • Ginger 1 inch piece
  • Bay leaves (Tez pat) 2 leaves
  • For Final Touch:
  • Saffron all spice 1-2 tbsp
  • Aniseed (powder) 2 tsp

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Cooking Directions

  1. For Paya: Soak paya in warm water for half an hour and clean them with the brush to remove the hair.

  2. Take a big pan and pour water into it and put paya into it and boil. (Make sure that paya are fully dipped in water)

  3. Add ginger garlic paste, turmeric, salt, red chili, red chilies, coriander powder and a sliced onion to the water, boil it.

  4. Add curd. Cover and boil. (Don't use too much curd as it will spoil the taste and texture)

  5. When it comes to boil, cover and cook on very low flame.

  6. For Bong: In a pan pour 5 glass water and add meat to it.

  7. In a muslin combine 3 ginger slices, onion, and whole garlic and put it in pan.

  8. Put 2 bay leaves in the pan also, cover and cook.

  9. When ready, takeout the muslin .

  10. Now pour whole of the Bong curry in to the pan of Paya curry (when paya curry is almost done and is boiling on low flame).

  11. Combine both the bong and paya.

  12. In the end add saffron all spice and aniseed powder.

  13. Garnish and serve with golden brown onion, lemon slices, green chili, chopped coriander, julienne ginger and hot naan.

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Comments posted by users for Bong Paya Curry recipe:

  1. Hi, I am a European Kiwi (New Zealand'er). As such I am a stranger to the subtleties of cuisine from different cultures. It would therefore be helpful to hav emor einformation in recipes like this as to ingredients. It took a google search and several articles to learn that "paya" are the feet of an animal (I think). I have yet to learn what "bong" is, obviously not a water pipe for smoking which is all google briings up. Also, what does the Paya curry look/like or taste like "when nearly done" ? How do you tell? I assume the meat is falling off the bone. Do the hooves dissolve? or become jelly like? or what? Many thanks

    on Apr 29 2011 4:14PM Report Abuse JOHN

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