Jump to recipeRead the FAQ Aloo matar is a home-style curry of potatoes and green peas in a tomato and onion gravy. It is simple, filling and cooks in one pot in about 35 minutes. It goes with roti, paratha or plain rice and is one of the most cooked weeknight dishes in Pakistani homes….
Jump to recipeRead the FAQ Dal makhani is a rich, buttery lentil dish from Punjab, made from whole black lentils and kidney beans. It simmers until thick and creamy and is finished with butter and a little cream. It tastes like a slow-cooked restaurant dish but is easy to make at home with a pressure…
Jump to recipeRead the FAQ Chicken handi is a rich, creamy Pakistani curry traditionally cooked in a round clay or metal pot. The chicken simmers in a tomato, yogurt and cream gravy that is spiced gently, not fiery. This version gives you the restaurant flavor in about 50 minutes, with one optional step for a…
Jump to recipeRead the FAQ Aloo paratha is the Punjabi breakfast that fills the whole house with the smell of toasted wheat and cumin. A spiced mashed potato filling is sealed inside whole wheat dough, rolled out and cooked on a hot tawa with ghee. The common problem is a paratha that tears while rolling….
Creamy Pakistani kheer: basmati rice simmered in milk with sugar, cardamom and nuts.
Thick, cool Punjabi sweet lassi made with yogurt, sugar and cardamom in five minutes.
Pakistani bhindi masala: okra stir fried with onion and tomato until tender and not slimy.
Soft Pakistani anda bhurji: scrambled eggs with onion, tomato, green chili and spices, ready in 15 minutes.
Pakistani palak gosht: tender meat in a vivid green, lightly spiced spinach gravy with ginger and garlic.
Soft Pakistani shami kebabs made with beef and chana daal, spiced and shallow fried until golden.