Kaddu ki Sabzi Recipe (Sweet and Sour Pumpkin)
Make kaddu ki sabzi: soft pumpkin cooked with methi seeds, kalonji and dried chilli, balanced with jaggery and tamarind. A Pakistani sabzi that is never bland.
Pakistani home cooking, written so it works the first time: karahi that is thick not watery, biryani with separate grains, nihari that turns silky, and kebabs that hold together. Every recipe shows heat levels, timings, a doneness check and a fix for the usual mistakes.
Recipes developed and tested by Farwa Zeeshan
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The recipes to cook first
Pakistani Chicken KarahiThe fastest way into Pakistani cooking- Pakistani Chicken BiryaniOur most-cooked biryani
- Beef NihariWeekend slow-cook project
- Chicken SalanEveryday ghar ka salan
- Chapli KababPeshawar's famous kabab
- Gulab JamunEid's favourite mithai
Learn the technique
Guides behind these recipes
10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic PasteHow to Fry OnionsHow to Tenderise Meat5 Traditional Desi Cooking Techniques Every Cook Should Know
Quick answers
Pakistani Recipes FAQ
What are the most popular Pakistani dishes?
Chicken karahi, biryani, nihari, haleem, chapli kabab, korma and aloo gosht are among the most cooked dishes in Pakistani homes and restaurants.
Is Pakistani food the same as Indian food?
They share many techniques and spices, but Pakistani home cooking leans more on meat, wheat breads and dishes like karahi, nihari and chapli kabab.
What spices do I need for Pakistani cooking?
Start with red chilli, turmeric, coriander, cumin, garam masala and ginger garlic paste. Our Pakistani spices guide explains each one.
Which Pakistani recipe should a beginner start with?
Chicken karahi or chicken salan. Both cook in under an hour and teach the bhuna technique used across Pakistani cooking.
Every recipe
All Pakistani recipes
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Mix Sabzi Recipe (Pakistani Mixed Vegetable Curry)
Make Pakistani mix sabzi: potatoes, carrots, peas, cauliflower and beans cooked in a bhuna tomato masala so every vegetable stays bright and holds its shape.
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Aloo Bhindi Recipe (Okra and Potato Sabzi)
Make aloo bhindi that is never slimy: okra dried and fried crisp, potatoes cooked soft, tossed in onion, tomato and spices. Ready in 30 minutes.
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Lobia Recipe (Pakistani Black-Eyed Bean Curry)
Make Pakistani lobia masala: black-eyed beans simmered in a tomato and onion bhuna masala until creamy, with garam masala and coriander. Easy weeknight curry.
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Daal Mash Recipe (Lahori Dry Urad Dal)
Make Lahori daal mash: white urad lentils cooked just tender so every grain stays separate, finished with ginger, green chilli and a sizzling butter tarka.
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Samosa Recipe (Crispy Punjabi Aloo Samosa)
Make crispy, blistered Punjabi samosa with a stiff ajwain dough, spiced potato and pea filling and slow frying at low heat. Shaping and fixes included.
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Chana Masala Recipe (Punjabi Chole)
Make dark, tangy Punjabi chana masala with chickpeas, tea-bag colour, browned onions, tomatoes and amchur. Dried or canned chickpeas, with easy fixes.
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Sindhi Lamb Biryani Recipe (with Aloo and Aloo Bukhara)
Make Sindhi lamb biryani with tender mutton, potatoes, plums, tomato and yogurt masala, layered with basmati and steamed on dum. Rice and dum gauges.
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Poori Recipe (Puffed Halwa Puri Style)
Make puffed, golden poori for halwa puri with a stiff dough, even rolling and hot oil. Exact dough texture, oil heat and fixes for flat or oily puri.
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Keema Naan Recipe (Lahori Stuffed Naan)
Make Lahori keema naan at home: soft yeasted dough stuffed with dry spiced mince, cooked on a tawa and finished under the grill. Tips for a dry filling.
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