Heat oil in a deep pan on medium heat, add onions. Fry till onions turn light golden, add trotters and ginger garlic paste. Continue to fry till the trotters are golden brown.
Add turmeric, coriander, red chillies and a beaten yogurt. Continue to fry the masala till the liquid evaporates and oil separates from masala
Fill the pan more than half with water, turn the heat to minimum low.
Cover and let simmer for 4 hours, check occasionally, add more water if required.
When the meat is almost falling off the bones, it means trotters are done.
Add enough water to make a soupy stew, 5-6 cups.
Reduce heat and cover, allow to simmer another 5 minutes.
Serve steaming hot with naan bread and ginger, green chillies and lemon on the side for garnishing
