I always follow a recipe for Paaye which is known to be very famous in both my families. This time, to get some flavour changed and try something new, I bought the Shaan Paaya Masala the very first time. The recipe they have mentioned is quite new to me and they use yogurt too, while I have never used yogurt in Paaya before. Don’t really have an idea how would it turn out.. Is there any of you who follow shaan Packet Payaa recipe and they are quite aware of the taste it brings in the meal? Can I rely on Shaan Masalas? Is it good in taste when prepared by Shaan Masala and followed their method. I really need quick replies 
Re: Help with Paaye…
Never tried and never saw anyone using yogurt in family or acquaintances. Shan masalas have sometimes very different recipes which at least I dont follow even if i use their masala
Re: Help with Paaye…
hm, yes generally when I am using their Biryani Masalas, I follow my recipe not theirs.. is there anyone who used Shaan Paya Masala?.. HELP 
Re: Help with Paaye…
Why dont u just go with your recipe? Or if you want change then just add some of the paya masala in your own recipe.
Re: Help with Paaye…
Well. That’s what I am doing. Not my recipe but done some changes because Yogurt sounded me bit odd. I added Paaye, Chopped Onions, Ginger, Garlic, Ghee a spoon and Shaan Paaya Masala all together in my cooker. Bhoonified it, added 2 glass water and now left it on the stove for getting tender. Its cooking at the moment. I plan to add chopped tomatoes when the paayas are done with some more ghee maybe if required, will bhoonify it again and will add some water to have it form in a curry and will leave it on Dum for 15 minutes. I hope they turnout good 
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Maybe it’s just me…but I don’t really taste the yogurt when it is added in other salans like chicken karahi, qorma, palak, etc. Haven’t detected a profound difference…it helps to form a gravy with the masala…or it breaks down into oil. Greek yogurt provides a creamier texture to curries. Cream will thicken and give a buttery/richer taste.
Ok someone shed light on this…what exactly is the purpose of adding yogurt to salan? 
Re: Help with Paaye…
Please send me some paaye too 
Re: Help with Paaye…
Is that the sticky like saalan and bone? (sounds wrong lol)
I hear it takes 24 hours to cook properly but can be consumed with less time.
Re: Help with Paaye…
Yes…it’s that sticky salan with the gelatinous (know how u love that word 
) texture.
I is not a fan of paaye. :no:
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Rofl, A bit of jelly on the side. 
Yeah, I don’t like it either.
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Yes a sticky Salan and I love it, but it does not take more than 3-4 hours
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Tomatoes are being used in cooking in Asia for the last 200 years only. (in Europe they are being used for the last 350 years or so). I think in pre-tomato era yogurt would have been used in curries. One thing is that if you put yogurt in your curry you should not add tomatoes and vice versa.
Indeed all our tasty mughlai/lahori/awadhi/hyderabadi cuisines were tomato less some 200 years ago.
Re: Help with Paaye…
You can cook paya without either of tomato or yogurt. But some dishes are good with yogurt only like chicken salan (not karahi), pasanday, stew and biryani (where you make your curry with yogurt and add sliced tomatoes in they layer when you simmer it).
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Omg, The Paayas turned out really well My hubby told. I dont eat Paaya at all and it was quite difficult to cook something that you dont like at all yet you want to keep it tasty. For information, I didn’t add tomatoes too because my sis told me it won’t be good to add tomatoes. So I added neither of them. And still they turned out great. My hubby and rest of the guests simply loved it.
Aw… Waleed… I wish I could 
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This proves that you do not need to add tomatoes to each and every dish as some people do!
Re: Help with Paaye…
My mum cooks the best paye in the world 
and the top secret is that never put onion into paye because it gives the sweet taste. Use more garlic for example, if there are 2 cow paye , she uses one full garlic bulb or even more. Just use garlic and ginger. Never heard of yogurt being used in the payee.
Let me tell you the way my mum cooks
-Clean and wash the paye with warm water.
-Put in pressure cooker or other pot with ginger n one full garlic bulb if there are 2 cow paye.
-Add spices (red chilli, turmeric, salt)
-Add water and leave it ( we mostly cook in the night)
For tarka
-Make a paste of garlic n ginger with dried coriander.
-Heat the oil , add the above paste. When it turns brown, add only one tomato , add few green chillies when it is ready.
-Now add the paye , add some water
-Cook for 15 to 30 minutes
- Garnish with green coriander and garam masala.
Re: Help with Paaye…
We always cook payee with onion and there is never ever any sweet taste in it. I like garlic very much but that much amount of garlic and its aroma can overpower the taste of payee i assume.
Re: Help with Paaye…
Well as I said it depends on the amount of payee you cooking but make sure garlic is added more but no onion. Everyone has their own way of cooking each dish, I just shared the way my mum cooks.
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lol 
aw Lilly thanks for sharing however I know that a lot of onion in any dish can sweeten it so I use less onion with foods like Payaa and Nihari to maintain the original taste 
Re: Help with Paaye…
Queen are you able to get goat meat where you live in the UK?
When I was with my husband in London for a short time we had a really hard time finding goat and lamb just made me want to vomit.