Paya Soup Recipe: How to Make Traditional Mutton Paya Soup at Home

Introduction

If you’re looking for a rich, comforting, and deeply nourishing dish, this paya soup recipe is exactly what you need.
Paya soup, made from slow-cooked mutton legs, is a traditional delicacy known for its flavor, warmth, and health benefits.

Popular across Indian households, especially during winters or recovery periods, this soup is both hearty and wholesome when prepared the right way.

What Is Paya Soup?

Paya soup is a slow-cooked broth made using mutton trotters (legs), spices, and herbs. The long cooking process extracts collagen and nutrients, resulting in a thick, aromatic soup with a deep, satisfying taste.

It is often served as:

• A starter
• A comfort food
• A recovery meal
• A winter-special dish

Ingredients for Paya Soup Recipe

Main Ingredients

• Mutton paya (legs) – 4 pieces
• Onion – 2 (finely sliced)
• Ginger-garlic paste – 2 tbsp
• Green chilies – 2 (slit)
• Tomatoes – 2 (chopped)
• Fresh coriander – for garnish

Whole & Ground Spices

• Bay leaf – 1
• Cinnamon – 1 small stick
• Cloves – 4
• Black peppercorns – 1 tsp
• Fennel seeds – 1 tsp
• Coriander powder – 2 tsp
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Garam masala – 1 tsp

Others

• Oil or ghee – 3 tbsp
• Salt – to taste
• Water – as required

How to Clean Paya Properly (Important Step)

Proper cleaning is key to a good paya soup recipe.

1. Wash the paya thoroughly under running water
2. Scrape off any hair residue
3. Rinse with hot water once
4. Optionally rub with wheat flour or lemon for extra cleanliness

This ensures a clean taste and clear broth.

Step-by-Step Paya Soup Recipe

Step 1: Pressure Cook the Paya

• Add cleaned paya, water, salt, bay leaf, and whole spices
• Pressure cook for 8–10 whistles until soft

Step 2: Prepare the Masala

• Heat oil or ghee in a deep pot
• Add onions and sauté until golden
• Add ginger-garlic paste and green chilies
• Cook until raw smell disappears

Step 3: Add Spices

• Add turmeric, chili powder, coriander powder, and tomatoes
• Cook until oil separates

Step 4: Combine and Simmer

• Add cooked paya along with stock
• Simmer on low flame for 30–40 minutes
• Add garam masala at the end

Step 5: Garnish and Serve

• Garnish with fresh coriander
• Serve hot with lemon wedges (optional)

Tips for Perfect Paya Soup

• Slow cooking enhances flavor
• Use ghee for richer taste
• Do not rush the simmering process
• Adjust spice levels gradually
• Soup thickens naturally as it cools

Health Benefits of Paya Soup

Paya soup is known for:

• Supporting joint health
• Improving digestion
• Boosting immunity
• Aiding post-illness recovery
• Providing natural collagen

This makes it especially popular among elders and during cold seasons.

Variations of Paya Soup Recipe

• Pepper Paya Soup – extra black pepper for heat
• Clear Paya Soup – lighter broth, fewer spices
• Spicy Restaurant-Style Paya – richer masala base
• Bone Broth–Style Paya Soup – minimal spices, long simmer

Common Mistakes to Avoid

• Not cleaning paya properly
• Undercooking the trotters
• Adding too much spice early
• Skipping slow simmering
• Using too much oil

FAQs – Paya Soup Recipe

How long does paya take to cook?

Paya takes about 60–90 minutes in total, depending on pressure cooking and simmering time.

Is paya soup healthy?

Yes. It’s rich in collagen, minerals, and nutrients that support bones and joints.

Can I make paya soup without a pressure cooker?

Yes, but it will take 3–4 hours of slow cooking on low flame.

Can paya soup be stored?

Yes. Refrigerate for up to 2 days and reheat gently before serving.

Final Thoughts

This traditional paya soup recipe is more than just a dish—it’s comfort, nourishment, and heritage in a bowl.
With proper cleaning, slow cooking, and balanced spices, you can enjoy restaurant-quality paya soup right at home.