Pakistani Classics

The dishes that show up on the table week after week.

The everyday Pakistani cooking I grew up on – curries, rice, breads and the small things that make them taste right.

Recipes

A bowl of mild Pakistani lobia served with taway ki roti

Pakistani Lobia – Black-Eyed Pea Salan

My Lahore-style safed lobia: tender black-eyed peas cooked with red onions, tomato and simple spices. Mild, comforting and made for roti or rice.

3 hr Serves 10 Mild

A white bowl of aaloo qeema with tender potato chunks and savoury mince on a kitchen table

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