Jump to recipeRead the FAQ Kofta curry is spiced beef meatballs simmered in a rich tomato and onion gravy. The koftas stay soft inside and soak up the sauce. This version shows how to shape koftas that hold together and how to build a smooth gravy. Why you will like this version Soft koftas that…
Jump to recipeRead the FAQ Chicken jalfrezi is a quick stir-fry curry of chicken with bell peppers, onions and tomatoes in a tangy, lightly thickened sauce. It is less saucy than most curries and full of fresh, crisp vegetables. This version takes 40 minutes and is easy to adjust for heat. Why you will like…
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…
Pakistani palak gosht: tender meat in a vivid green, lightly spiced spinach gravy with ginger and garlic.
Pakistani chicken korma with a rich yogurt and fried-onion gravy, whole spices and a fragrant finish.
A quick Pakistani aloo keema with beef or mutton mince and potatoes in a thick, spiced tomato masala.
Creamy butter chicken with tandoori-style marinated chicken in a smooth tomato, butter and cream sauce.
Classic Pakistani aloo gosht: tender mutton or beef and potatoes in a spiced onion and tomato gravy.
A rich Pakistani mutton karahi: tender bone-in mutton cooked down with tomatoes, ginger, black pepper and green chilies until the oil separates.
A creamy white chicken karahi made with yogurt, cream, white pepper and green chilies. No tomato and no red chili.