20 Delicious Pakistani Recipes Authentic

Spice up your kitchen adventures with a journey through the heart of Pakistan’s culinary traditions! Our roundup of 20 Delicious Pakistani Recipes Authentic is your ticket to exploring vibrant flavors and comforting dishes that are perfect for any night of the week. Whether you’re craving something hearty or looking to try your hand at traditional spices, these recipes promise to bring a taste of Pakistan to your table. Let’s get cooking!

Chicken Biryani

Alright, let’s dive into the aromatic world of Chicken Biryani, a dish that’s as rich in flavor as it is in history. This step-by-step guide will help you create a perfectly layered biryani that’s sure to impress.

Ingredients

• 2 cups basmati rice (soaked for 30 minutes for fluffier grains)
• 1 lb chicken thighs (bone-in for more flavor)
• 1 large onion, thinly sliced (for crispy garnishing)
• 1/2 cup plain yogurt (helps tenderize the chicken)
• 2 tbsp ginger-garlic paste (freshly made preferred)
• 1 tsp turmeric powder (for a vibrant color)
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala (or any biryani masala)
• 1/4 cup chopped cilantro (for freshness)
• 1/4 cup chopped mint leaves (adds a cool contrast)
• 4 cups water (for cooking rice)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp saffron strands (soaked in 2 tbsp warm milk for aroma)
• Salt to taste (start with 1 tsp for rice and 1/2 tsp for chicken)

Instructions

1. Marinate the chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Let it sit for at least 1 hour, preferably overnight in the fridge.
2. Heat ghee in a large pot over medium heat. Fry the sliced onions until golden brown, then remove half for garnishing.
3. In the same pot, add the marinated chicken. Cook until the chicken is no longer pink, about 10 minutes, stirring occasionally.
4. Layer the soaked and drained rice over the chicken. Pour water and sprinkle the saffron milk, cilantro, and mint leaves.
5. Cover with a tight lid and cook on low heat for 20 minutes. Avoid stirring to prevent breaking the rice grains.
6. Turn off the heat and let it sit covered for another 10 minutes to allow the flavors to meld.
7. Garnish with the reserved fried onions before serving.

Zesty and fragrant, this Chicken Biryani boasts tender chicken and fluffy rice, each grain separate yet infused with spices. Serve it with a side of raita or a simple salad to balance the richness.

Beef Haleem

Beef Haleem is a hearty, slow-cooked stew that combines tender beef, wheat, and lentils into a comforting dish. Begin by gathering your ingredients and preparing for a rewarding cooking experience.

Ingredients

• 1 cup cracked wheat (soaked for 30 minutes)
• 1 lb beef stew meat (cut into small pieces)
• 1/2 cup yellow lentils (rinsed)
• 1/4 cup red lentils (rinsed)
• 1 large onion (finely chopped)
• 2 tbsp ginger-garlic paste (or freshly minced)
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 4 cups water (or as needed)
• 2 tbsp ghee (or any neutral oil)
• Salt to taste
• Fresh cilantro and fried onions for garnish

Instructions

1. In a large pot, heat ghee over medium heat and sauté onions until golden brown, about 5 minutes.
2. Add ginger-garlic paste and sauté for another 2 minutes until fragrant.
3. Add beef pieces, turmeric, red chili powder, and salt. Cook until the beef is browned on all sides, about 5 minutes.
4. Stir in the soaked cracked wheat, yellow lentils, and red lentils. Mix well to combine with the beef.
5. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
6. After 2 hours, check the consistency. If too thick, add more water; if too thin, simmer uncovered for a few more minutes.
7. Use a wooden spoon to mash the mixture slightly, creating a porridge-like texture. Stir in garam masala.
8. Garnish with fresh cilantro and fried onions before serving.

Good to know, the final dish should have a thick, creamy texture with the beef meltingly tender. Serve it with a side of naan or over steamed rice for a fulfilling meal.

Chapli Kabab

Welcome to the world of flavors with Chapli Kabab, a dish that brings the essence of South Asian cuisine right to your kitchen. This recipe is designed for beginners, guiding you through each step to achieve perfectly spiced, juicy kababs that are sure to impress.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1/4 cup finely chopped onions (soak in water for 10 minutes to reduce sharpness)
• 2 tbsp tomato paste (for a hint of sweetness)
• 1 tbsp ginger-garlic paste (freshly made enhances flavor)
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder (for color)
• 1 tsp coriander powder (freshly ground preferred)
• 1 tsp cumin powder (toasted and ground)
• 1 egg (binds the mixture)
• 2 tbsp corn flour (for crispiness)
• 1/4 cup chopped cilantro (adds freshness)
• 1/4 cup chopped mint leaves (optional for extra aroma)
• Salt to taste
• Oil for frying (vegetable or canola oil works well)

Instructions

1. In a large mixing bowl, combine the ground beef, onions, tomato paste, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, egg, corn flour, cilantro, mint leaves, and salt. Mix thoroughly until all ingredients are well incorporated. Tip: For even mixing, use your hands to knead the mixture like dough.
2. Divide the mixture into equal portions and shape each into a flat, round patty about 1/2 inch thick. Tip: Wet your hands with water to prevent the mixture from sticking.
3. Heat oil in a large skillet over medium heat (350°F). Once hot, add the patties in batches, ensuring not to overcrowd the skillet. Fry for 4-5 minutes on each side or until golden brown and cooked through. Tip: Press lightly with a spatula while frying to ensure even cooking.
4. Transfer the cooked kababs to a paper towel-lined plate to drain excess oil.

Chapli Kababs are known for their crispy exterior and juicy, flavorful interior. Serve them hot with a side of yogurt sauce or wrap them in a flatbread with some fresh veggies for a complete meal.

Paya Soup

Now, let’s dive into the comforting world of Paya Soup, a rich and flavorful dish that’s perfect for warming up on a chilly evening. This recipe will guide you through each step, ensuring you achieve the perfect balance of spices and tenderness in every bite.

Ingredients

• 2 lbs goat trotters (cleaned and cut into pieces)
• 1 tbsp ginger-garlic paste (freshly made for best flavor)
• 1 tsp turmeric powder (for color and health benefits)
• 2 tbsp ghee (or any neutral oil for a lighter version)
• 1 large onion (finely chopped, about 1 cup)
• 2 tomatoes (pureed, for a smooth base)
• 1 tbsp coriander powder (adjust to taste)
• 1 tsp garam masala (adds depth to the flavor)
• Salt to taste (start with 1 tsp and adjust)
• 6 cups water (for the broth)
• Fresh cilantro for garnish (adds a fresh contrast)

Instructions

1. In a large pot, heat the ghee over medium heat until melted.
2. Add the chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Add the turmeric powder, coriander powder, and salt, mixing well to coat the onions.
5. Pour in the tomato puree and cook for 5 minutes, until the mixture thickens slightly.
6. Add the goat trotters to the pot, stirring to ensure they’re well coated with the spice mixture.
7. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 4 hours, checking occasionally to ensure the water level doesn’t drop too low.
8. After 4 hours, the meat should be tender and falling off the bone. Stir in the garam masala and adjust the salt if necessary.
9. Garnish with fresh cilantro before serving.

Ladle this hearty Paya Soup into bowls and serve hot with naan or steamed rice for a complete meal. The slow cooking process ensures a deeply flavorful broth, with the trotters providing a gelatinous texture that’s both satisfying and nourishing.

Nihari

Tantalizing and rich, Nihari is a slow-cooked stew that’s a staple in South Asian cuisine, known for its deep flavors and tender meat. This guide will walk you through making it at home with ease, ensuring a delicious outcome every time.

Ingredients

• 2 lbs beef shank (bone-in for more flavor)
• 1/4 cup ghee (or any neutral oil)
• 2 tbsp Nihari masala (adjust to taste)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 6 cups water (for a thicker stew, reduce by 1 cup)
• 1/2 cup wheat flour (for thickening, optional)
• Salt to taste

Instructions

1. In a large pot, heat ghee over medium heat until melted.
2. Add the beef shank and sear on all sides until browned, about 5 minutes per side.
3. Stir in the ginger and garlic paste, cooking for 2 minutes until fragrant.
4. Add the Nihari masala and salt, mixing well to coat the meat.
5. Pour in the water, bringing the mixture to a boil before reducing to a simmer.
6. Cover and cook on low heat for 6-8 hours, or until the meat is fork-tender. Tip: For best results, use a slow cooker on low for 8 hours.
7. If using, whisk the wheat flour with a little water to make a slurry and stir into the stew to thicken. Cook for an additional 10 minutes. Tip: Add the slurry slowly to avoid lumps.
8. Adjust seasoning with salt or Nihari masala as needed. Tip: Taste as you go to ensure the perfect balance of flavors.

Your Nihari should now be rich, aromatic, and packed with flavor. The meat will be incredibly tender, falling off the bone, and the stew will have a velvety texture. Serve it with naan or steamed rice for a comforting meal that’s sure to impress.

Seekh Kabab

You’ll find that making Seekh Kabab at home is simpler than you might think, especially when you follow these detailed steps. This guide will walk you through the process, ensuring you end up with perfectly spiced, juicy kababs every time.

Ingredients

• 1 lb ground lamb (or beef for a variation)
• 1 small onion, finely grated (squeeze out excess water)
• 2 tbsp ginger-garlic paste (homemade or store-bought)
• 1 tbsp coriander powder (toast lightly for enhanced flavor)
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best results)
• 2 tbsp chopped cilantro (stems included for extra flavor)
• Salt to taste
• 2 tbsp oil (for brushing, or any neutral oil)

Instructions

1. In a large mixing bowl, combine the ground lamb, grated onion, ginger-garlic paste, coriander powder, cumin powder, garam masala, red chili powder, lemon juice, chopped cilantro, and salt. Mix thoroughly until all ingredients are well incorporated.
2. Cover the mixture and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld.
3. Preheat your grill or oven to 375°F. If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.
4. Divide the mixture into equal portions and mold each portion around a skewer, forming a long, thin kabab. Ensure the meat is evenly distributed for uniform cooking.
5. Brush the kababs lightly with oil and place them on the grill or a baking tray if using the oven. Cook for about 10-12 minutes, turning occasionally, until all sides are evenly browned and the kababs are cooked through.
6. Let the kababs rest for a couple of minutes before serving to allow the juices to redistribute.

Lightly charred on the outside and tender within, these Seekh Kababs boast a smoky aroma and a burst of spices in every bite. Serve them with a side of mint chutney and warm naan for a truly authentic experience.

Chana Chaat

Unlock the vibrant flavors of Chana Chaat, a refreshing and tangy Indian street food salad that’s perfect for a quick snack or a light meal. This dish combines chickpeas with fresh vegetables and a zesty dressing, offering a delightful crunch and a burst of flavors in every bite.

Ingredients

• 2 cups cooked chickpeas (canned or boiled)
• 1 medium potato, boiled and diced (about 1 cup)
• 1/2 cup finely chopped red onion (soak in cold water for 10 minutes to reduce sharpness)
• 1/2 cup chopped tomato (seeds removed for less moisture)
• 1/4 cup chopped cilantro (stems and leaves)
• 1 green chili, finely chopped (adjust to taste)
• 1 tsp chaat masala (or more to taste)
• 1/2 tsp roasted cumin powder
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 tsp black salt (or regular salt)
• 1 tbsp tamarind chutney (optional for sweetness)

Instructions

1. In a large mixing bowl, combine the cooked chickpeas and diced potato.
2. Add the chopped red onion, tomato, cilantro, and green chili to the bowl.
3. Sprinkle chaat masala, roasted cumin powder, black salt, and lemon juice over the ingredients.
4. Gently toss all the ingredients together until well mixed. Tip: Use a folding motion to keep the chickpeas intact.
5. Drizzle tamarind chutney over the chaat if using, and give it one final gentle toss. Tip: Add the chutney just before serving to prevent the salad from becoming soggy.
6. Let the chaat sit for 5 minutes before serving to allow the flavors to meld. Tip: Taste and adjust the seasoning if necessary.

Chana Chaat is a symphony of textures, from the soft chickpeas and potatoes to the crisp onions and fresh cilantro. The tangy and spicy flavors make it irresistibly delicious, especially when served with a side of crispy papadums or as a topping for toasted bread.

Aloo Keema

Creating a flavorful Aloo Keema at home is simpler than you might think, especially when you follow these detailed steps. Combining ground meat with potatoes in a rich, spiced gravy, this dish is a comforting meal that’s perfect for any day of the week.

Ingredients

• 1 lb ground beef (or lamb for a richer flavor)
• 2 medium potatoes, diced into 1/2-inch cubes (peeled or unpeeled based on preference)
• 1 large onion, finely chopped
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp ginger-garlic paste (freshly made enhances flavor)
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 cup water (adjust as needed for gravy consistency)
• Salt to taste

Instructions

1. Heat 2 tbsp of vegetable oil in a large pan over medium heat (350°F) until shimmering.
2. Add 1 large finely chopped onion to the pan. Sauté for 5 minutes, or until golden brown, stirring occasionally to prevent burning.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute, until fragrant. Tip: Fresh ginger-garlic paste significantly elevates the dish’s aroma.
4. Add 1 lb ground beef to the pan. Cook for 5 minutes, breaking it apart with a spoon, until no longer pink.
5. Mix in 1 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Cook for 2 minutes to blend the spices well.
6. Add 2 medium diced potatoes to the pan. Stir to coat them evenly with the spiced meat mixture.
7. Pour in 1 cup water, cover the pan, and simmer on low heat (250°F) for 15 minutes, or until potatoes are tender. Tip: Check halfway to ensure there’s enough liquid; add more water if needed.
8. Sprinkle 1 tsp garam masala over the cooked Aloo Keema, stir well, and cook uncovered for 2 minutes to let the flavors meld. Tip: Garam masala added at the end preserves its aroma.

Lusciously tender potatoes and richly spiced meat make this Aloo Keema a hearty dish. Serve it with warm naan or steamed rice for a complete meal that’s sure to satisfy.

Daal Chawal

Often overlooked in the hustle of weeknight dinners, ‘Daal Chawal’ is a comforting staple that combines the simplicity of lentils and rice into a nourishing meal. Let’s break down this humble dish into easy-to-follow steps, ensuring even beginners can achieve perfect results every time.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 cup yellow lentils (soaked for 30 minutes for quicker cooking)
• 4 cups water (for cooking lentils and rice separately)
• 1 tbsp ghee (or any neutral oil for a lighter version)
• 1 tsp cumin seeds (toasted for enhanced flavor)
• 1/2 tsp turmeric powder (for color and health benefits)
• Salt to taste (start with 1/2 tsp and adjust)
• 1 small onion, finely chopped (for a subtle crunch)
• 2 cloves garlic, minced (optional for extra aroma)

Instructions

1. In a medium pot, bring 2 cups of water to a boil. Add the soaked lentils and turmeric, then reduce heat to simmer for 20 minutes or until lentils are tender.
2. Meanwhile, in another pot, heat ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add chopped onion and garlic to the ghee, sautéing until golden, about 3 minutes. This builds the flavor base for the daal.
4. Combine the cooked lentils with the onion mixture, adding salt. Simmer together for 5 minutes to meld flavors.
5. In the same pot used for lentils, bring 2 cups of water to a boil. Add rinsed rice, cover, and cook on low heat for 15 minutes. Let it sit for 5 minutes off the heat before fluffing.
6. Serve the daal over the steamed rice, garnishing with fresh cilantro if desired.

Creating a creamy texture with the lentils and fluffy rice grains makes each bite of Daal Chawal a delight. For a twist, top with a dollop of yogurt or a squeeze of lemon to brighten the flavors.

Korma

Welcome to the world of aromatic spices and rich flavors with this easy-to-follow Korma recipe. Whether you’re new to Indian cuisine or looking to perfect your curry game, this dish offers a creamy, comforting experience that’s sure to impress.

Ingredients

• 2 tbsp ghee (or any neutral oil)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 cup tomato puree
• 1 lb chicken breast, cubed
• 1/2 cup plain yogurt
• 1/2 cup heavy cream
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pan over medium heat until melted.
2. Add the chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Mix in the cumin, coriander, turmeric, and chili powder, toasting the spices for 30 seconds to release their flavors.
5. Pour in the tomato puree and cook for 2 minutes, stirring constantly.
6. Add the chicken pieces, ensuring they’re well coated with the spice mixture, and cook until they start to brown, about 5 minutes.
7. Lower the heat and stir in the yogurt, heavy cream, and water. Simmer uncovered for 15 minutes, or until the chicken is cooked through.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Zesty and rich, this Korma boasts a velvety texture with layers of spice that meld beautifully together. Serve it over a bed of basmati rice or with warm naan bread to soak up every last drop of the creamy sauce.

Roghan Josh

Understanding the rich flavors of Roghan Josh begins with selecting the right ingredients and following a careful cooking process. This aromatic dish, with its deep red hue and tender meat, is a testament to the beauty of slow cooking.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces (for tenderness)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 large onions, finely sliced (for sweetness)
• 4 garlic cloves, minced (adjust to taste)
• 1 tbsp ginger paste (fresh is best)
• 2 tbsp Roghan Josh spice mix (available at specialty stores)
• 1 cup plain yogurt (whisked until smooth)
• 2 cups water (for braising)
• Salt to taste (start with 1 tsp)

Instructions

1. Heat the oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and cook, stirring occasionally, until golden brown, about 10 minutes. Tip: Lower the heat if onions are browning too quickly.
3. Stir in the minced garlic and ginger paste, cooking for 1 minute until fragrant.
4. Add the lamb pieces to the pot, browning on all sides, about 5 minutes. Tip: Do not overcrowd the pot to ensure even browning.
5. Sprinkle the Roghan Josh spice mix over the lamb, stirring well to coat each piece.
6. Pour in the whisked yogurt, stirring continuously to prevent curdling, about 2 minutes.
7. Add water and salt, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender. Tip: Check occasionally and add more water if necessary.

When ready, the Roghan Josh should have a thick, velvety sauce clinging to the tender lamb. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up the flavorful sauce.

Chicken Karahi

Unlock the flavors of Pakistan with this Chicken Karahi recipe, a dish that’s as vibrant as its culture. Perfect for beginners, this guide will walk you through each step to create a mouthwatering meal that’s sure to impress.

Ingredients

• 2 lbs chicken, cut into pieces (skinless for a healthier option)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large onion, finely sliced (about 1 cup)
• 2 tbsp ginger-garlic paste (freshly made preferred)
• 2 medium tomatoes, chopped (about 1 cup)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup fresh cilantro, chopped (for garnish)
• 1 green chili, sliced (optional, for extra heat)

Instructions

1. Heat oil in a large karahi or wok over medium heat until shimmering, about 2 minutes.
2. Add sliced onions and sauté until golden brown, stirring occasionally, about 5 minutes.
3. Stir in ginger-garlic paste and cook for 1 minute until fragrant, being careful not to burn.
4. Add chicken pieces to the wok, stirring well to coat with the onion mixture. Cook for 5 minutes until the chicken is no longer pink.
5. Mix in chopped tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 10 minutes, stirring occasionally, until tomatoes are soft and oil starts to separate.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until chicken is tender and cooked through.
7. Garnish with fresh cilantro and green chili before serving.

Aromatic and rich, this Chicken Karahi boasts tender pieces of chicken in a thick, flavorful sauce. Serve it with warm naan or steamed rice for a complete meal that brings the essence of Pakistani cuisine to your table.

Beef Kofta

Understanding the art of making Beef Kofta can transform your weeknight dinners into a flavorful escape. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/4 cup finely chopped onion (soak in water for 10 minutes to reduce sharpness)
• 2 tbsp chopped fresh parsley (or cilantro for a different flavor profile)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp paprika (smoked paprika adds depth)
• 1/2 tsp salt (adjust based on preference)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for cooking)

Instructions

1. In a large bowl, combine the ground beef, chopped onion, parsley, cumin, paprika, salt, and black pepper. Mix gently with your hands until just combined; overmixing can make the kofta tough.
2. Divide the mixture into 8 equal portions. Shape each portion into a log around a skewer, ensuring the meat is evenly distributed for uniform cooking.
3. Heat olive oil in a large skillet over medium heat (350°F). Once hot, add the kofta skewers, leaving space between them for even cooking.
4. Cook for 4-5 minutes on each side, or until the kofta are deeply browned and reach an internal temperature of 160°F. Use a meat thermometer for accuracy.
5. Rest the kofta for 3 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful bites.

Authentic Beef Kofta boasts a juicy interior with a perfectly charred exterior, offering a smoky and aromatic flavor. Serve these skewers over a bed of fluffy rice or tucked into warm pita with a dollop of yogurt sauce for a complete meal.

Saag

Often overlooked in the realm of leafy greens, Saag is a hearty, flavorful dish that brings together the best of spinach and mustard greens, simmered to perfection with a blend of spices. This guide will walk you through creating this comforting dish, step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 lb fresh spinach, washed and chopped (or frozen, thawed and drained)
• 1 lb mustard greens, washed and chopped (substitute with kale for a milder flavor)
• 2 tbsp ghee (or any neutral oil)
• 1 medium onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup water
• Salt to taste

Instructions

1. In a large pot, heat ghee over medium heat until melted, about 1 minute.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the chopped onion, cooking until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, cooking for another 2 minutes until aromatic.
5. Mix in turmeric powder, garam masala, and red chili powder, stirring for 30 seconds to toast the spices.
6. Add the chopped spinach and mustard greens to the pot, stirring to combine with the spice mixture.
7. Pour in 1/2 cup of water, cover the pot, and let the greens simmer on low heat for 20 minutes, stirring occasionally.
8. After 20 minutes, remove the lid and continue cooking for another 10 minutes to thicken the mixture, stirring frequently.
9. Season with salt to taste, then remove from heat.

This Saag turns out luxuriously creamy with a vibrant green hue, offering a perfect balance of earthy and spicy flavors. Serve it hot with a side of warm naan or over a bed of basmati rice for a fulfilling meal.

Gajar Ka Halwa

Ready to dive into the comforting world of Indian desserts? Gajar Ka Halwa, a rich and aromatic carrot pudding, is a perfect start. This step-by-step guide will walk you through creating this sweet treat with ease.

Ingredients

• 4 cups grated carrots (packed, use fresh for best results)
• 1.5 cups whole milk (for creaminess, can substitute with almond milk)
• 1/2 cup sugar (adjust based on sweetness preference)
• 4 tbsp ghee (clarified butter, or any neutral oil)
• 1/4 cup chopped nuts (almonds, cashews, or pistachios for crunch)
• 1/2 tsp cardamom powder (for aroma, adjust to taste)
• 1 tbsp raisins (optional, for a sweet burst)

Instructions

1. Heat a large pan on medium heat and add 2 tbsp ghee. Once melted, add the grated carrots. Stir well to coat the carrots with ghee.
2. Cook the carrots for 10 minutes, stirring occasionally, until they soften slightly and reduce in volume.
3. Pour in the milk and bring the mixture to a gentle boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the milk is mostly absorbed.
4. Add sugar and mix well. Continue cooking for another 10 minutes, stirring frequently, until the mixture thickens.
5. Stir in the remaining ghee, cardamom powder, and chopped nuts. Cook for 5 more minutes, allowing the flavors to meld.
6. If using, add raisins and cook for an additional 2 minutes.
7. Remove from heat and let it sit for 5 minutes before serving.

Creating this Gajar Ka Halwa yields a dessert that’s wonderfully creamy with a slight chew from the carrots. The cardamom and nuts add layers of flavor and texture, making it a delightful end to any meal. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Gulab Jamun

Now, let’s dive into making Gulab Jamun, a beloved Indian dessert that’s as fun to make as it is to eat. This sweet, syrupy treat is perfect for beginners looking to explore the world of Indian sweets.

Ingredients

• 1 cup milk powder (not non-fat)
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee, melted (or unsalted butter)
• 3-4 tbsp milk, as needed (adjust to form a soft dough)
• 1 1/2 cups sugar
• 1 1/2 cups water
• 4-5 cardamom pods, crushed (optional for flavor)
• Oil for deep frying (or any neutral oil)

Instructions

1. In a large bowl, mix milk powder, all-purpose flour, and baking soda until well combined.
2. Add melted ghee and mix into the dry ingredients until the mixture resembles breadcrumbs.
3. Gradually add milk, one tablespoon at a time, kneading gently to form a soft, smooth dough. Tip: The dough should not be sticky; if it is, add a little more milk powder.
4. Divide the dough into 15-20 equal portions and roll each into smooth, crack-free balls. Tip: Apply a little ghee on your palms to prevent sticking.
5. Heat oil in a deep pan over medium-low heat (300°F). Test the oil by dropping a small piece of dough; it should rise slowly without browning.
6. Fry the balls in batches, stirring gently, until golden brown. Tip: Maintain the oil temperature to ensure even cooking.
7. In a separate pan, combine sugar, water, and cardamom pods. Bring to a boil, then simmer for 5-7 minutes until slightly thickened.
8. Transfer the fried balls directly into the warm syrup, ensuring they’re fully submerged. Let them soak for at least 2 hours before serving.

Yielded Gulab Jamuns are soft, spongy, and soaked in fragrant syrup, offering a melt-in-your-mouth experience. Serve them warm with a scoop of vanilla ice cream for an indulgent twist.

Jalebi

Creating the perfect Jalebi at home is easier than you think, especially when you follow these detailed steps. This sweet, crispy treat is a favorite across the US, and with a bit of patience, you can master it in your own kitchen.

Ingredients

• 1 cup all-purpose flour (sifted for a smoother batter)
• 1 tbsp cornstarch (helps in achieving the crispiness)
• 1/2 cup yogurt (use at room temperature for better fermentation)
• 1/2 cup water (adjust as needed for batter consistency)
• 1 1/2 cups sugar (for the syrup, adjust to taste)
• 1 cup water (for the syrup)
• 1/2 tsp cardamom powder (for flavoring the syrup)
• Oil for deep frying (or any neutral oil with a high smoke point)

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and cornstarch. Tip: Sifting the flour prevents lumps in the batter.
2. Add the yogurt and gradually mix in water until you achieve a smooth, flowing batter consistency. Tip: The batter should be thick enough to coat the back of a spoon.
3. Cover the bowl with a cloth and let the batter ferment in a warm place for 8-10 hours. Tip: Fermentation is key for the characteristic tangy flavor.
4. In a saucepan, combine sugar, water, and cardamom powder to make the syrup. Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Tip: The syrup should stick to the spoon but not form a thread.
5. Heat oil in a deep pan over medium heat (350°F). Fill a squeeze bottle with the batter and pipe concentric circles into the hot oil. Tip: Maintain the oil temperature for evenly cooked Jalebis.
6. Fry the Jalebis until golden and crisp, then immediately dip them into the warm syrup for 30 seconds. Tip: Ensure the syrup is warm for better absorption.
7. Remove from the syrup and let them drain on a wire rack for a minute before serving.

Authentic Jalebis are known for their crispy texture and sweet, syrupy flavor. Serve them warm with a scoop of vanilla ice cream for a delightful contrast.

Pakora

On a crisp evening, nothing beats the comfort of biting into a hot, crispy pakora. This simple yet flavorful dish is a perfect introduction to Indian frying techniques, offering a delightful crunch with every bite.

Ingredients

• 1 cup chickpea flour (also known as gram flour, sifted for a smoother batter)
• 1 medium onion, thinly sliced (for sweetness and crunch)
• 1 small potato, thinly sliced (soak in water to prevent browning)
• 1/2 cup spinach, chopped (or any leafy green of choice)
• 1 tsp cumin seeds (for a nutty flavor)
• 1/2 tsp turmeric powder (adds color and earthiness)
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup water (or as needed to make a thick batter)
• Oil for deep frying (use a neutral oil with a high smoke point)
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a large mixing bowl, combine the chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until a thick batter forms. The consistency should coat the back of a spoon.
3. Add the sliced onion, potato, and chopped spinach to the batter. Mix well to ensure all pieces are evenly coated.
4. Heat oil in a deep frying pan over medium heat until it reaches 350°F. Use a cooking thermometer for accuracy.
5. Carefully drop tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan to ensure even cooking.
6. Fry the pakoras for 2-3 minutes on each side or until they turn golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
7. Remove the pakoras with a slotted spoon and drain on paper towels to absorb excess oil.

Perfectly crispy on the outside and tender on the inside, these pakoras are a testament to the magic of simple ingredients. Serve them hot with a side of mint chutney or tamarind sauce for an extra layer of flavor.

Samosa

You’ve likely encountered samosas at your favorite Indian restaurant, but making them at home is a rewarding experience that fills your kitchen with irresistible aromas. Let’s break down the process into manageable steps to achieve that perfect crispy exterior and flavorful filling.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 tsp salt
• 1/2 cup water (adjust as needed)
• 2 medium potatoes, boiled and diced
• 1/2 cup peas, frozen or fresh
• 1 tbsp ginger, minced
• 1 green chili, finely chopped (adjust to taste)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Oil for deep frying (enough to submerge samosas)

Instructions

1. In a large bowl, mix flour, salt, and oil until the mixture resembles breadcrumbs.
2. Gradually add water, kneading to form a stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
3. Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
4. Add ginger and green chili, sautéing for 1 minute until fragrant.
5. Stir in peas, potatoes, coriander powder, and garam masala. Cook for 5 minutes, then set aside to cool.
6. Divide the dough into 6 equal parts. Roll each into a ball, then flatten into a 6-inch circle.
7. Cut each circle in half. Fold each half into a cone, sealing the edges with water.
8. Fill the cones with the potato mixture, then seal the open edge to form a samosa.
9. Heat oil in a deep fryer or pan to 350°F. Fry samosas in batches until golden brown, about 4-5 minutes per batch.
10. Drain on paper towels to remove excess oil.

Perfectly made samosas boast a flaky crust with a spicy, hearty filling that’s utterly addictive. Serve them with mint chutney or tamarind sauce for an extra layer of flavor that elevates the entire experience.

Puri

Kneading your way into the heart of Indian cuisine, Puri is a delightful, puffed bread that’s both simple to make and a joy to eat. Perfect for beginners, this recipe will guide you through creating these golden, airy delights that pair wonderfully with any curry or can be enjoyed with a sprinkle of sugar.

Ingredients

• 2 cups whole wheat flour (for a healthier option, or all-purpose flour for a lighter texture)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 3/4 cup water (adjust as needed to form a firm dough)
• Vegetable oil for deep frying (enough to submerge the puris)

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt, whisking them together to ensure even distribution.
2. Add 1 tbsp of vegetable oil to the flour mixture, rubbing it in with your fingers until the mixture resembles coarse crumbs.
3. Gradually add water, a little at a time, kneading to form a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
4. Divide the dough into small, equal-sized balls, about the size of a golf ball, ensuring they’re smooth and crack-free for even puffing.
5. Heat oil in a deep fryer or a heavy-bottomed pan to 375°F, verified with a cooking thermometer for accuracy.
6. Roll each dough ball into a 3-inch circle, keeping the thickness uniform to ensure even cooking.
7. Gently slide one rolled puri into the hot oil, pressing lightly with a slotted spoon to encourage puffing. Fry for about 30 seconds on each side until golden brown and fully puffed.
8. Remove the puri from the oil, draining excess oil on paper towels. Repeat with the remaining dough balls.

Just out of the fryer, puris are wonderfully crisp and light, with a subtle nuttiness from the whole wheat flour. Serve them hot with a side of spicy potato curry for a traditional meal, or get creative by topping them with honey and nuts for a sweet treat.

Conclusion

Just like a treasure trove of flavors, our roundup of 20 Delicious Pakistani Recipes Authentic brings the vibrant tastes of Pakistan right to your kitchen. Whether you’re craving something spicy, sweet, or savory, there’s a dish here to delight every palate. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this culinary journey with friends on Pinterest. Happy cooking!

Bella Bacinos