Pakistani Bhindi – Okra & Onion Sabzi
My favourite vegetable dish: bite-sized okra cooked with plenty of red onions, tomato and simple spices until the pieces are tender, separate and no longer slimy.
55 min Serves 4 Mild–Medium
Pakistani & British home cooking
Pakistani and British home cooking, with the unwritten bits written down.
Family Pakistani recipes, British-kitchen adaptations and the cooking knowledge people often forget to put in the recipe – properly explained and made repeatable. From everyday Punjabi home cooking to the British dishes that make their way into my kitchen too.
Lobia, qeema, dal, parathas, the odd Sunday roast – and an explanation of what “bhoono until done” is actually supposed to mean.
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Pakistani Bhindi – Okra & Onion Sabzi
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Pakistani Aaloo Qeema – Mince & Potatoes
A homestyle Pakistani dish of minced meat and potatoes cooked with red onions, tomato, yoghurt and simple spices until the qeema is savoury, the potatoes are tender and the finished dish is moist rather than saucy.
1 hr Serves 6 Mild–Medium
Pakistani Lobia – Black-Eyed Pea Salan
My Lahore-style safed lobia: a mild, naturally vegan Pakistani salan of tender black-eyed peas cooked with red onions, tomato and simple spices. Made for roti or rice.
3 hr Serves 10 Mild
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The unwritten bits
Pakistani home cooking is full of instructions that make perfect sense if you grew up watching somebody cook: bhoono it properly, add enough water, cook until done. Nubeals Cooking writes those bits down – what they mean, what they look like, and why they work.
Why Nubeals Cooking is differentFeatured explanation
What does bhuna / bhoono / bhunao actually mean?
It’s more than sautéing. Here’s what you’re actually trying to achieve.
Read the explanation
Hello, I'm Billie
Billie Nabeel Tabassum
British-Pakistani home cook writing down the food he actually makes – with the unwritten bits written down.
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