Jump to recipeRead the FAQ Kala chana is a hearty curry of black chickpeas cooked with onion, tomato and spices. It is high in protein and popular for breakfast with puri or as a side with roti and rice. This recipe uses a pressure cooker for tender chickpeas and a simple masala. Why you will…
Jump to recipeRead the FAQ Chana chaat is a tangy, spicy chickpea salad with potatoes, onion, tomato, green chilies and lemon juice. It is a staple of Ramadan iftar and street food stalls in Pakistan. It takes 15 minutes with canned chickpeas and pre-boiled potatoes, and needs no other cooking. Why you will like this…
Jump to recipeRead the FAQ Khichdi is a one-pot meal of rice and lentils cooked together until soft and creamy. It is the comfort food of South Asia, eaten when you are unwell, tired or just want something simple. This version uses split yellow moong daal and a quick ghee tarka. Why you will like…
Jump to recipeRead the FAQ Aloo gobi is a dry curry of potatoes and cauliflower cooked with cumin, turmeric and fresh tomato. It is a staple of Pakistani and Indian home cooking. This version keeps the vegetables firm and well coated, never mushy. Why you will like this version Vegan and gluten-free. Ready in 40…
Jump to recipeRead the FAQ Masoor daal is made from red lentils, which cook fast and need no soaking. The lentils melt into a creamy base that is finished with a sizzling garlic and cumin tarka. It is one of the simplest and cheapest weeknight dinners you can make. Why you will like this version…
Jump to recipeRead the FAQ Egg curry, called anda curry at home, is boiled eggs simmered in a spiced onion and tomato gravy. It is cheap, quick and goes with roti, paratha or rice. This version takes 35 minutes and a handful of pantry spices. Why you will like this version Ready in 35 minutes….
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…
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.