Hi! Here's an overdue roundup of easy Pakistani recipes for beginner cooks. I'm into my sixth year of Pakistan Eats (!!!), and I frequently hear friends say they love the look of the recipes on the blog but are too afraid to cook them. Many are intimidated by the number of spices required or the steps involved.
In order to dispel the myth that South Asian cooking is difficult and that Pakistani recipes are inaccessible, I have compiled this roundup of recipes that are simple, don't require a ton of obscure ingredients and spices, and are delicious. Hope it will encourage you to take that first step, and give Pakistani home cooking a try.
Boneless Chicken Karahi
This had to be the first on the list because I find the flavors to be quintessentially Pakistani. This was also one of the first recipes on the blog. When I just started to learn to cook Pakistani food, I would frequently turn to it. It's not difficult to master, and always delivers stellar results.
Beef Keema (Ground Beef)
No roundup of Pakistani dishes can be complete without a keema recipe. Keema is ground meat. In my earlier roundup on healthy recipes, I shared the chicken keema recipe. The one below is a beef version. This recipe is unusual because it omits the use of tomatoes; and it incorporates a generous helping of yogurt towards the end.
Chana Pulao (Chickpea Pilaf)
Another recipe that I think is quintessentially Pakistani. It also dispels the myth that Pakistani is predominantly meat heavy and too rich. Chana pulao is so light and filling. Pair it with a side of cooling raita and these easy broiled kebabs, and you have a complete meal.
Tahri (Rice with Potatoes)
Tahri doesn't come up enough when you talk about South Asian food. It's a beloved summer dish across the sub-continent. Check out this great piece by my friend, Shirin Mehrotra about the origins of this dish. The recipe below is my mother's recipe that uses potatoes but tahri can take many forms.
Aloo Sabzi (Curried Potatoes)
This is a Punjabi household staple. While minor details may vary from home to home, the basics are the same: potatoes simmered in a spicy tomato-onion base. It's a vegan recipe that I personally love to have with roti or naan but many also enjoy with rice.
Bhindi Masala
Another Punjabi household staple, this is a great dish to master if you love ordering bhindi masala at your favorite South Asian restaurant. It's a straightforward recipe that consistently delivers great results.
Masoor Ki Daal (Red Lentils)
No roundup of Pakistani recipes (especially one for beginners) can be complete without a daal recipe. One reader mentioned that she always felt intimidated by the variety of lentils, and she would always return from the store empty handed. For those who can relate to her, I will urge you to start with this recipe for masoor daal or red lentils that are easily available in any major grocery store.
Kaali Daal (Black Lentils)
In my opinion, kaali daal is so under-appreciated. This recipe below was shared by my aunt's cook, Aziz. What I especially love about this particular recipe is the composition of its tadka (tempered spices) that really takes it to the next level.
Roadside Style Fried Fish
I love Hina's contribution to the blog for this recipe of Naran style fried trout that she would frequently have when on road trips with family. You can swap out the trout with any fish fillet.
Seviyan (Vermicelli Pudding)
I wasn't planning on including a sweet but excluding seviyan from an "easy Pakistani recipe" roundup just seemed wrong! An Eid staple in households across Pakistan, this is an incredibly easy dessert to master.
Kaali Daal (Black Lentils)
Ingredients
Daal
- 1 cup black lentils rinsed (they are sometimes called green lentils in American stores)
- 1 teaspoon salt or to taste
- ¼ medium-sized yellow onion thinly sliced in half rings
- ½ teaspoon black pepper or to taste
- 2 teaspoon red chili powder (preferably Kashmiri red chili powder)
- ½ teaspoon turmeric powder
Tadka
- ¼ medium-sized yellow onion thinly sliced in half rings
- ¼ cup oil canola/sunflower/vegetable
- 2 cloves garlic thinly sliced
- 2 dried red chilies
- ½ teaspoon cumin seeds
Instructions
- Add the lentils to a medium-sized sauce pan, add 5 cups water and bring to a boil.
- Once the water has come to a boil, add ½ of the onion, turmeric, red chili powder, salt and pepper.
- Give the daal a quick stir, cover it with a lid and let it cook undisturbed for 35-40 minutes, until soft.
- About 20 minutes in, start getting the tadka (tempering) ready. Heat oil in a frying pan. Once it begins to shimmer, add the remaining chopped onion. Fry on high heat until it starts to brown. Add the garlic and fry until it slightly changes color. Add cumin seeds and stir until fragrant (while keeping an eye on the onions and garlic, making sure they don’t burn). Add chilies and fry for a few seconds. Remove from heat.
- Once the tadka is ready, check your daal to see if it's done. If the lentils are soft, remove from stove and place daal in serving dish. Pour the tadka (including the oil) over it.
- Serve with rice and achaar (pickles).
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