18 Flavorful Pakistani Food Recipes Authentic

Craving bold, aromatic flavors that transport you straight to the streets of Lahore or Karachi? Pakistani cuisine is a vibrant tapestry of spices, tender meats, and hearty grains—perfect for home cooks ready to spice up their dinner routine. Whether you’re a curry connoisseur or new to garam masala, these 18 authentic recipes will bring warmth, depth, and a whole lot of deliciousness to your table. Let’s dig in!

Chicken Biryani with Fragrant Spices

This one-pot wonder layers tender chicken and fluffy basmati rice with aromatic spices for a dish that’s as comforting as it is impressive.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 2-inch pieces
• 1.5 cups basmati rice, rinsed and soaked 30 minutes
• 1 large yellow onion, thinly sliced
• 3 tbsp ghee (or neutral oil), divided
• 1 cup plain whole-milk yogurt
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cardamom
• 1 cinnamon stick
• 3 cups chicken broth
• 1/2 cup chopped cilantro
• 1 tsp salt (divided)

Instructions

1. Heat 2 tbsp ghee in a heavy pot over medium. Cook onion with 1/2 tsp salt for 12 minutes until deeply golden. Remove half for garnish.
2. Add remaining 1 tbsp ghee, garlic, and ginger; cook 1 minute until fragrant. Stir in cumin, coriander, turmeric, cayenne, and cardamom; toast 30 seconds.
3. Add chicken and sear 5 minutes. Mix in yogurt and cinnamon stick; simmer 10 minutes until chicken is opaque.
4. Drain rice and layer over chicken. Pour broth and remaining 1/2 tsp salt over top. Cover, reduce heat to low, and cook 20 minutes undisturbed.
5. Turn off heat; let rest 10 minutes. Fluff with a fork, top with cilantro and reserved onions.

The magic here? The rice steams directly in the spiced chicken juices, absorbing every bit of flavor without turning mushy.

Tip: For extra fragrance, toss a few saffron threads soaked in warm milk over the rice before covering.

Beef Nihari Slow-Cooked Stew

This rich, aromatic Pakistani stew simmers low and slow until the beef melts off your fork—perfect for cozy weekends when you want your kitchen to smell incredible.

Ingredients

• 2 lbs beef shank, cut into 2-inch chunks
• 1/4 cup ghee (or neutral oil)
• 1 large yellow onion, thinly sliced
• 2 tbsp ginger-garlic paste
• 2 tbsp Nihari masala spice blend
• 1 tsp ground turmeric
• 1 tsp red chili powder
• 1 tsp salt
• 6 cups beef broth
• 2 tbsp fine wheat flour (optional, for thickening)
• Fresh cilantro, ginger julienne, and lime wedges for garnish

Instructions

1. Heat ghee in a heavy pot over medium. Add onion and cook 8–10 minutes until deep golden. Stir in ginger-garlic paste, 2 tbsp Nihari masala, 1 tsp turmeric, 1 tsp chili powder, and 1 tsp salt; toast 1 minute until fragrant.
2. Add beef shank, turning to coat in spices. Pour in beef broth, scraping the pot bottom. Bring to a gentle boil, then reduce heat to low. Cover and simmer 3–4 hours until beef is fork-tender.
3. For a thicker stew, whisk 2 tbsp wheat flour with 1/2 cup stew broth in a bowl until smooth. Stir back into the pot and simmer uncovered 10 minutes.
4. Serve hot, garnished with cilantro, ginger, and lime for brightness.

The magic here? The marrow from the beef shank enriches the broth into something luxuriously silky—no cream needed.

Tip: Make it a day ahead; the flavors deepen overnight.

Aloo Keema with Ground Beef and Potatoes

This hearty, spiced one-pot dish combines tender ground beef and potatoes in a rich, aromatic gravy—perfect for a comforting weeknight dinner.

Ingredients

• 1 lb ground beef (85% lean)
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chili powder (adjust to taste)
• 1 tsp salt
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the onion and sauté until golden (5–6 minutes). Stir in the garlic and ginger, cooking for 1 minute until fragrant.
2. Add the ground beef, breaking it up with a spoon, and cook until browned (6–7 minutes). Sprinkle in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Stir well to coat the meat.
3. Pour in the diced tomatoes (with juices) and 1/2 cup water. Bring to a simmer, then add the potatoes. Cover and cook on low heat for 20 minutes, stirring occasionally, until the potatoes are fork-tender.
4. Uncover and simmer for 5 more minutes to thicken the gravy. Garnish with cilantro before serving.

The magic here? The potatoes soak up all the warm spices while keeping their shape, giving every bite a cozy, melt-in-your-mouth texture.

Tip: Serve with warm naan or steamed rice to soak up the flavorful sauce!

Seekh Kebabs with Mint Chutney

These juicy, spiced kebabs are a crowd-pleaser—perfect for grilling season or a cozy indoor feast. The fresh mint chutney adds a bright, herby kick that balances the smoky meat beautifully.

Ingredients:

• 1 lb ground lamb (or beef)
• 1 small onion, finely grated (about 1/4 cup)
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 tbsp vegetable oil (for brushing)
• Wooden or metal skewers (soaked if wooden)

For the Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1 small green chili (seeds removed for less heat)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 tbsp water

Instructions:

1. In a bowl, combine the ground lamb, grated onion, cilantro, mint, ginger-garlic paste, cumin, coriander, garam masala, red chili powder, and salt. Mix well until evenly blended.
2. Divide the mixture into 8 portions. Shape each into a log around a skewer, pressing firmly to adhere (about 4–5 inches long). Chill for 30 minutes to firm up.
3. Preheat a grill or grill pan to medium-high (about 400°F). Brush the kebabs lightly with oil. Grill for 4–5 minutes per side, turning gently, until charred and cooked through.
4. For the chutney: Blend all chutney ingredients in a food processor until smooth, adding water as needed for a pourable consistency.
5. Serve the kebabs hot with the mint chutney drizzled over or on the side.

The magic here? Grating the onion ensures the kebabs stay tender—no dreaded dry spots! The chutney’s zing cuts through the richness for a bite you’ll crave.

Tip: For extra smokiness, char the kebabs directly over a gas flame for 30 seconds per side after grilling.

Chana Masala with Chickpeas and Tomatoes

This hearty chickpea curry is packed with bold spices and tangy tomatoes—comfort food that comes together in under 30 minutes!

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened.
2. Stir in 3 garlic cloves and 1 tbsp ginger; cook for 1 minute until fragrant.
3. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cayenne (if using), and 1/2 tsp salt. Toast for 30 seconds to bloom the spices.
4. Pour in the diced tomatoes and chickpeas, stirring to coat. Add 1/2 cup water and simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Remove from heat and stir in 2 tbsp cilantro. Serve warm with rice or naan.

The magic here? Toasting the spices unlocks their depth, giving this dish its signature warmth without hours of simmering.

Tip: For extra creaminess, mash a few chickpeas with a fork before adding the water.

Daal Tadka with Lentils and Garlic

This comforting Indian-style lentil stew gets its rich flavor from a sizzling garlic-and-spice tempering—perfect for spooning over rice or scooping up with warm naan.

Ingredients:

• 1 cup yellow lentils (toor dal), rinsed
• 3 cups water
• 1/2 tsp turmeric
• 1 tsp salt
• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 4 garlic cloves, thinly sliced
• 1 small yellow onion, finely chopped
• 1/2 tsp red chili powder
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice

Instructions:

1. In a pot, combine lentils, water, and 1/2 tsp turmeric. Bring to a boil, then simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender and broken down.
2. Stir in 1 tsp salt and mash lentils lightly with a spoon. Keep warm.
3. Heat 3 tbsp ghee in a small skillet over medium. Add 1 tsp cumin seeds; sizzle for 10 seconds. Add garlic and onion; cook 5 minutes until golden.
4. Stir in 1/2 tsp red chili powder, then immediately pour this tempering (tadka) over the lentils. Mix well.
5. Finish with 1/4 cup cilantro and 1 tbsp lemon juice.

The magic here is in the layered textures—creamy lentils topped with crispy garlic and toasted spices. It’s simple but tastes like it simmered for hours.

Tip: For extra depth, swap half the water with low-sodium vegetable broth.

Karachi-Style Chicken Pulao

This fragrant one-pot wonder is packed with warm spices and tender chicken—perfect for weeknights when you crave something comforting but effortless.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1 large yellow onion, thinly sliced
• 2 tbsp ghee (or neutral oil)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 black cardamom pod
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 3 cups chicken broth (or water)
• 2 tbsp fried onions (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp ghee in a heavy pot over medium. Add 1 thinly sliced onion and cook until golden (8–10 minutes). Remove half for garnish.
2. Add 1 tsp cumin seeds, 1 black cardamom pod, 2 bay leaves, and 1 cinnamon stick; sizzle for 30 seconds. Stir in 1 tbsp ginger-garlic paste, 1 tsp salt, 1/2 tsp turmeric, and 1/2 tsp red chili powder.
3. Add chicken and sear for 5 minutes, turning occasionally. Pour in 3 cups chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
4. Drain soaked rice and layer it over the chicken. Cover and cook on low for 20 minutes (no stirring!). Let rest off heat for 10 minutes.
5. Fluff gently with a fork. Garnish with fried onions and cilantro.

The magic here? The rice steams in spiced broth, absorbing every bit of flavor while staying perfectly separate. Tip: For extra richness, swap broth for half water and half coconut milk.

Peshawari Chapli Kebabs

These juicy, spiced kebabs are a Pakistani street food favorite—packed with bold flavors and a crispy-edged crust that’s downright addictive.

Ingredients:

• 1 lb ground beef (80/20 blend for best texture)
• 1 small yellow onion, finely grated (about ½ cup)
• 1 large egg
• ¼ cup finely chopped cilantro
• 2 tbsp cornstarch
• 1 tbsp pomegranate seeds (or 1 tsp crushed dried pomegranate powder)
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp red chili flakes
• 1 tsp salt
• ¼ cup neutral oil (like avocado or vegetable), for frying

Instructions:

1. In a large bowl, combine ground beef, grated onion, egg, cilantro, cornstarch, pomegranate seeds, garam masala, coriander, cumin, chili flakes, and salt. Mix with hands until just combined (don’t overwork).
2. Divide into 8 equal portions and shape into ½-inch-thick patties (about 3 inches wide). Press lightly to flatten—they’ll shrink slightly when cooked.
3. Heat oil in a large skillet over medium-high. Working in batches, fry patties for 3–4 minutes per side, pressing gently with a spatula, until deeply browned and crispy at the edges.
4. Transfer to a paper towel-lined plate to drain. Serve warm with naan or yogurt sauce.

The magic here? The pomegranate seeds add tiny bursts of tangy sweetness that balance the heat—a signature Peshawari twist!

Tip: For extra-crispy kebabs, chill the shaped patties for 15 minutes before frying.

Shahi Tukra Bread Pudding Dessert

This decadent Indian-inspired dessert combines crispy fried bread, creamy saffron-infused milk, and a sprinkle of nuts for a showstopping finish to any meal.

Ingredients:

• 6 slices thick white bread (Texas toast works great), crusts removed and cut into triangles
• 1/2 cup ghee or unsalted butter
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 tsp saffron threads, lightly crushed
• 1/2 tsp ground cardamom
• 1/4 cup chopped pistachios
• 1/4 cup sliced almonds
• 1 tbsp rose water (optional)

Instructions:

1. Heat 1/2 cup ghee in a large skillet over medium heat. Fry bread triangles in batches until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate.
2. In a saucepan, combine 3 cups whole milk, 1/2 cup heavy cream, 1/2 cup sugar, 1/4 tsp saffron, and 1/2 tsp cardamom. Simmer over low heat for 15 minutes, stirring occasionally, until slightly thickened.
3. Arrange fried bread in a single layer in a serving dish. Pour warm milk mixture over the bread, letting it soak for 10 minutes.
4. Sprinkle with 1/4 cup pistachios, 1/4 cup almonds, and drizzle with 1 tbsp rose water (if using). Serve warm or chilled.

The magic of this dessert lies in the contrast: crisp bread soaks up the fragrant milk while the nuts add a satisfying crunch. Tip: For extra richness, replace 1/2 cup milk with condensed milk and reduce sugar to 1/4 cup.

Vegetable Pakora with Spicy Dipping Sauce

These golden, spiced fritters are the ultimate snack—crunchy on the outside, tender inside, and perfect for dipping!

Ingredients

• 1 cup chickpea flour
• 1/4 cup rice flour
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 cup water (plus 1 tbsp if needed)
• 1 small onion, thinly sliced
• 1 small potato, julienned
• 1/2 cup cauliflower florets, finely chopped
• 1/4 cup cilantro, chopped
• Vegetable oil, for frying
• For dipping sauce: 1/2 cup plain yogurt, 1 tbsp mint chutney, 1/2 tsp garam masala, 1/4 tsp salt

Instructions

1. In a bowl, whisk together chickpea flour, rice flour, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Gradually add 1/2 cup water to form a thick batter (add 1 tbsp more if too dry).
2. Fold in onion, potato, cauliflower, and cilantro until evenly coated.
3. Heat 2 inches of vegetable oil in a deep pan to 350°F. Drop tablespoon-sized batter portions into the oil. Fry in batches for 3–4 minutes, flipping once, until deeply golden. Drain on paper towels.
4. Make sauce: Stir together yogurt, mint chutney, 1/2 tsp garam masala, and 1/4 tsp salt.

The magic here? Rice flour adds extra crunch, while the cooling yogurt sauce balances the heat. Serve immediately for maximum crispiness!

Tip: Keep fried pakoras warm in a 200°F oven while you finish batches—they’ll stay crispy.

Lahori Fish Fry with Lemon and Spices

This Lahori Fish Fry is a crave-worthy Pakistani street food classic—crispy on the outside, tender inside, and packed with zesty lemon and warm spices.

• 1 lb firm white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 3 tbsp lemon juice (about 1 large lemon)
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 cup neutral oil (like vegetable or canola), for frying
• Lemon wedges and cilantro, for serving

1. In a bowl, toss the fish with 3 tbsp lemon juice and 1 tsp salt. Let sit for 10 minutes.
2. In another bowl, mix 1 tsp red chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp turmeric, 1/4 cup cornstarch, and 1/4 cup flour.
3. Heat 1/2 cup oil in a skillet over medium-high until shimmering (about 350°F). Dredge each fish piece in the spice mix, shaking off excess.
4. Fry fish in batches for 3–4 minutes per side until deeply golden and crisp. Drain on paper towels.
5. Serve immediately with lemon wedges and cilantro.

The magic here? The cornstarch-flour mix creates an ultra-crisp crust that locks in the fish’s juiciness while letting the spices shine.

Tip: For extra heat, add 1/2 tsp cayenne to the spice mix!

Beef Korma with Creamy Cashew Sauce

This rich, aromatic beef korma is comfort food at its finest—tender meat simmered in a velvety cashew sauce with warm spices that’ll make your kitchen smell incredible.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1/2 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup plain whole-milk yogurt
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp ghee (or neutral oil)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Drain soaked cashews and blend with 1/2 cup yogurt until smooth. Set aside.
2. Heat ghee in a Dutch oven over medium. Add onion and cook 5 minutes until soft. Stir in garlic, ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne, and 1 tsp salt; cook 1 minute until fragrant.
3. Add beef, searing on all sides (about 5 minutes total). Pour in 1/2 cup water, scraping up browned bits. Reduce heat to low, cover, and simmer 1 hour until beef is tender.
4. Stir in cashew-yogurt sauce and remaining 1/2 cup yogurt. Simmer uncovered 10 minutes until thickened slightly. Garnish with cilantro.

The magic here? Soaking the cashews transforms them into a luscious, dairy-free cream that clings to every bite of beef.

Tip: For extra depth, toast whole spices (cumin seeds, cardamom pods) in the ghee before adding onions—just strain them out later.

Aloo Paratha with Ghee and Yogurt

This hearty stuffed flatbread is a North Indian classic—crispy on the outside, spiced mashed potatoes inside, and best served with a dollop of cool yogurt and a drizzle of golden ghee.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup water
• 2 medium russet potatoes, boiled and peeled
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp red chili powder
• 1 tbsp chopped cilantro
• 2 tbsp ghee, divided
• 1/4 cup plain whole-milk yogurt (for serving)

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Gradually add water, kneading for 5 minutes until smooth. Cover with a damp towel and rest for 20 minutes.
2. Prepare filling: Mash the potatoes. Heat 1 tbsp ghee in a pan over medium, toast 1/2 tsp cumin seeds for 30 seconds, then stir in 1/4 tsp turmeric, 1/2 tsp chili powder, and 1 tbsp cilantro. Fold in mashed potatoes and cook for 2 minutes. Cool slightly.
3. Assemble: Divide dough into 4 balls. Roll one into a 5″ circle, add 2 tbsp filling, seal edges, and gently roll into a 7″ paratha (dust with flour if sticky).
4. Cook: Heat a skillet over medium-high. Cook each paratha for 2 minutes per side, pressing lightly with a spatula, until golden spots form. Brush with remaining 1 tbsp ghee.

The magic? The double-layer technique—crispy crust gives way to soft, spiced potatoes—makes every bite irresistible. Serve warm with yogurt for contrast.

Tip: For extra flaky layers, lightly crumple the paratha in a clean towel after cooking.

Chicken Karahi with Green Chilies

This fiery yet balanced Pakistani classic gets its punch from fresh green chilies and a bold blend of spices—perfect for when you’re craving restaurant-style flavor at home.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 3 tbsp ghee or neutral oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 medium tomatoes, finely chopped
• 1 tsp kosher salt
• 1 tsp ground coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 4–6 green chilies (like serrano), slit lengthwise
• 1/4 cup cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat 3 tbsp ghee in a deep skillet over medium-high. Add onion and cook 5 minutes until soft. Stir in garlic and ginger, cooking 1 minute until fragrant.
2. Add chicken and sear 5 minutes, stirring occasionally, until lightly browned. Mix in 1 tsp salt, 1 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp chili powder.
3. Add tomatoes and green chilies, scraping up any browned bits. Reduce heat to medium, cover, and simmer 15 minutes until chicken is tender and tomatoes break down.
4. Uncover, stir in cilantro and 1 tbsp lemon juice, and cook 2 more minutes to meld flavors. Serve immediately.

The magic here? Those slit green chilies infuse the dish with slow-building heat while keeping their fresh, grassy crunch—no two bites taste exactly alike.

Tip: For extra depth, char whole green chilies directly over a gas flame for 30 seconds before adding them to the pan.

Chicken Handi with Creamy Tomato Gravy

This rich, aromatic curry balances tangy tomatoes and warming spices with a luscious cream finish—perfect for cozy weeknights when you crave something special.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup ghee (or neutral oil)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 1/2 cup heavy cream
• 1 tbsp chopped cilantro (for garnish)

Instructions

1. Heat ghee in a deep skillet over medium. Add onion and cook 5 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add chicken and sear 4 minutes, stirring occasionally. Sprinkle with 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1 tsp salt; toast 30 seconds.
3. Pour in crushed tomatoes and simmer 10 minutes, stirring occasionally, until the chicken is cooked through.
4. Reduce heat to low. Stir in 1 tsp garam masala and heavy cream; warm 2 minutes (don’t boil). Garnish with cilantro.

The magic here? Simmering the tomatoes until they break down into a velvety gravy that clings to every bite of tender chicken.

Tip: For extra depth, toast whole cumin seeds in the ghee before adding onions.

Rogan Josh Lamb Curry

This aromatic Kashmiri-style curry is rich with warm spices and tender lamb—perfect for a cozy weekend dinner that feels like a hug in a bowl.

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp ghee or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1.5 tbsp ground Kashmiri chili powder (or 1 tbsp paprika + ½ tsp cayenne)
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• ½ tsp ground cardamom
• 1 (14.5 oz) can crushed tomatoes
• 1 cup plain whole-milk yogurt
• 1.5 tsp salt
• ½ cup water
• Fresh cilantro, for garnish

Instructions

1. Heat 3 tbsp ghee in a Dutch oven over medium-high. Brown the lamb in batches (5–6 minutes per batch), then set aside.
2. Reduce heat to medium. Add onion and cook until golden (8 minutes). Stir in garlic and ginger, cooking 1 minute until fragrant.
3. Add 1.5 tbsp chili powder, 1 tbsp coriander, 2 tsp cumin, 1 tsp garam masala, and ½ tsp cardamom. Toast 30 seconds, then pour in crushed tomatoes, scraping the pot.
4. Return lamb to the pot with 1.5 tsp salt. Simmer 10 minutes, then stir in yogurt and ½ cup water. Cover and simmer on low 1.5 hours until lamb is fork-tender.
5. Garnish with cilantro and serve with naan or rice.

The magic here? Slow-cooking the lamb in yogurt keeps it juicy while the spices bloom into a deeply layered sauce. Tip: For extra richness, swirl in a pat of ghee just before serving.

Samosa with Spicy Potato Filling

These crispy, golden samosas are packed with a warmly spiced potato filling—perfect for snacking or sharing at your next gathering.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil, plus 2 tbsp for frying
• 1/2 tsp salt
• 1/2 cup water
• 2 medium potatoes, boiled and mashed
• 1/2 cup frozen peas, thawed
• 1 tsp cumin seeds
• 1 tbsp ginger, minced
• 1 green chili, finely chopped
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Make the dough: In a bowl, mix 2 cups all-purpose flour, 1/4 cup vegetable oil, and 1/2 tsp salt. Gradually add 1/2 cup water, kneading until smooth. Cover and rest for 30 minutes.
2. Prepare the filling: Heat 2 tbsp oil in a pan over medium. Add 1 tsp cumin seeds; sizzle for 10 seconds. Stir in 1 tbsp ginger and 1 green chili; cook for 1 minute. Add mashed potatoes, peas, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Cook for 3 minutes, then mix in 1 tbsp lemon juice and 2 tbsp cilantro. Cool slightly.
3. Assemble: Divide dough into 8 balls. Roll each into a 6″ circle, cut in half, and form cones. Fill with 2 tbsp filling, seal edges with water, and fold into triangles.
4. Fry: Heat oil to 350°F in a deep pan. Fry samosas in batches for 4–5 minutes, flipping until golden and crisp. Drain on paper towels.

The magic here? The flaky crust shatters to reveal a bold, citrusy-spiced filling—no samosa chaat sauce needed!

Tip: For extra crunch, brush samosas with oil and air-fry at 375°F for 12 minutes, flipping halfway.

Gajar Ka Halwa Carrot Pudding

This rich, fragrant Indian dessert transforms humble carrots into a luscious treat with just a handful of pantry staples—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 4 cups grated carrots (about 1 lb)
• 4 tbsp ghee or unsalted butter
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 tsp cardamom powder
• 2 tbsp chopped cashews or almonds
• 2 tbsp golden raisins

Instructions:

1. Melt 4 tbsp ghee in a heavy pan over medium heat. Add the grated carrots and sauté for 10 minutes, stirring often, until they soften and darken slightly.
2. Pour in 1 cup whole milk and simmer uncovered for 15–20 minutes, stirring occasionally, until the milk reduces and thickens.
3. Stir in 1/2 cup sugar and 1/4 tsp cardamom powder. Cook for another 5 minutes until the mixture pulls away from the pan’s sides.
4. Fold in 2 tbsp cashews and 2 tbsp raisins, reserving a few for garnish. Cook for 2 more minutes, then turn off the heat.

The magic here? Slow-cooking the carrots in ghee unlocks their natural sweetness, while cardamom adds a floral warmth that makes this pudding unforgettable.

Tip: For extra indulgence, top with a scoop of vanilla ice cream—the contrast of hot halwa and cold cream is divine.

Conclusion

From fragrant biryanis to hearty curries, these 18 authentic Pakistani recipes bring bold flavors to your kitchen. Whether you’re new to Pakistani cuisine or a seasoned fan, there’s something here to delight your taste buds. Give these dishes a try, share your favorites in the comments, and don’t forget to pin this roundup for later! Happy cooking!