Pakistani cuisine is known for its bold flavors, vibrant spices, and hearty dishes that warm the soul. When it comes to cooking up a storm in the kitchen, Pakistani recipes are often characterized by their use of aromatic spices, rich sauces, and tender meats. In this article, we’ll take you on a culinary journey through 20 authentic Pakistani food recipes that will leave your taste buds tingling. From classic biryanis to slow-cooked curries, grilled kebabs to comforting halwas, these mouth-watering dishes are sure to satisfy any appetite.
Whether you’re a seasoned cook or just looking for some inspiration in the kitchen, these spicy Pakistani recipes offer something for everyone. So, grab your apron and let’s get cooking!
Chicken Biryani with Fragrant Basmati Rice
Experience the flavors of India with this classic one-pot dish, where aromatic basmati rice and tender chicken come together in perfect harmony.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 lbs boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the basmati rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, garlic, and ginger. Cook until the onions are lightly browned.
4. Add the chicken pieces and cook until they are browned on all sides.
5. Add 2 cups of water to the saucepan, along with coriander powder, turmeric powder, and salt. Bring to a boil.
6. Drain the soaked basmati rice and add it to the saucepan. Stir well to combine.
7. Reduce heat to low, cover the saucepan with a tight-fitting lid, and cook for 15-20 minutes or until the rice is cooked and fluffy.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Beef Nihari Slow-Cooked with Spices
This classic Indian dish is a rich and flavorful slow-cooked beef stew, infused with aromatic spices and tender to the touch. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 kg beef shin or brisket, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper
– Salt, to taste
– 250ml water or beef broth
– 2 tablespoons ghee or vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onions and cook until browned, about 8 minutes.
2. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook for 1 minute.
3. Add beef pieces and salt. Stir to combine.
4. Add water or broth and bring to a boil.
5. Transfer the pot to the oven and slow cook at 150°C (300°F) for 2-3 hours or until the meat is tender.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 2-3 hours
Aloo Keema Minced Meat with Potatoes
Aloo Keema Minced Meat with Potatoes: A flavorful and hearty Indian dish that combines tender minced meat with crispy potatoes, perfect for a satisfying meal.
Ingredients:
– 1 lb minced lamb or beef
– 2 large potatoes, peeled and diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– Salt, to taste
– 2 tbsp vegetable oil
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large pan over medium-high heat.
2. Add the minced meat and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion, garlic, cumin, coriander, turmeric, and salt. Cook until the onion is translucent.
4. Add the diced potatoes to the pan and stir to combine with the meat mixture.
5. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until the potatoes are tender.
6. Garnish with cilantro, if desired. Serve hot.
Cooking Time: 30-40 minutes
Seekh Kebabs Grilled on Skewers
A classic Indian recipe, Seekh Kebabs are tender and flavorful lamb or beef skewers that are perfect for a quick weeknight dinner or a summer BBQ. Marinated in a blend of spices and yogurt, these kebabs are sure to impress.
Ingredients:
– 1 pound lamb or beef, cut into small cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 tablespoon ghee or vegetable oil
– 2 teaspoons Seekh Kebab spice mix (or a combination of cumin, coriander, and chili powder)
– Salt, to taste
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, and Seekh Kebab spice mix.
2. Add the lamb or beef cubes and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Preheat grill to medium-high heat.
4. Thread the marinated meat onto the skewers, leaving a small space between each piece.
5. Brush with additional ghee or oil and season with salt.
6. Grill for 8-10 minutes per side, or until cooked through.
7. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Daal Chana Lentil Curry with Garlic
This comforting Indian-inspired curry is a flavorful blend of red lentils, chickpeas, and aromatic garlic. Perfect for a weeknight dinner or a special occasion, it’s sure to become a family favorite.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 1 can chickpeas (14 oz), drained and rinsed
– 3 cloves garlic, minced
– 2 medium onions, chopped
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons vegetable oil
– 4 cups water or vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. In a large pot, heat oil over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
4. Add the lentils, chickpeas, water or broth, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Garnish with cilantro leaves, if desired.
Cooking Time: 40-50 minutes
Chapli Kabab Spiced Beef Patties
These juicy and aromatic beef patties are inspired by the popular Pakistani street food, Chapli Kabab. Marinated in a blend of spices, herbs, and yogurt, they’re perfect for serving with naan bread, rice, or as a snack on their own.
Ingredients:
– 1 lb ground beef
– 2 tbsp lemon juice
– 1 tsp garam masala powder
– 1 tsp cumin powder
– 1/2 tsp coriander powder
– 1/4 tsp cayenne pepper (optional)
– 1/4 cup plain yogurt
– 2 cloves garlic, minced
– Salt and black pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine beef, lemon juice, garam masala, cumin, coriander, cayenne (if using), and salt. Mix well.
2. Add yogurt and garlic; mix until just combined.
3. Divide mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a patty.
5. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
6. Cook patties for 3-4 minutes per side, or until cooked through and lightly browned.
7. Serve hot with your choice of accompaniments.
Cooking Time: 12-15 minutes
Paya Curry Slow-Cooked Trotters
Paya Curry Slow-Cooked Trotters Recipe
This slow-cooked trotter curry is a hearty and flavorful Indian-inspired dish that’s perfect for a cozy evening meal. Tenderized trotters simmered in a rich, aromatic curry sauce make for a delightful comfort food.
Ingredients:
– 4-6 trotters (or pork hocks), cleaned and patted dry
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– Salt and black pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine the trotters, onions, garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper.
3. Pour in the diced tomatoes and beef broth. Season with salt and black pepper.
4. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until the trotters are tender and falling apart.
5. Remove from heat, garnish with chopped cilantro, and serve hot.
Cooking Time: 2-1/2 hours
Chana Masala Chickpea Curry
This comforting curry is a staple of North Indian cuisine, made with tender chickpeas cooked in a rich and aromatic tomato-based sauce. With its blend of spices, herbs, and creamy texture, Chana Masala is a perfect accompaniment to basmati rice or naan bread.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– Salt, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, garam masala, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in chickpeas, diced tomatoes, vegetable broth, and tomato paste. Season with salt to taste.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Garnish with chopped cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Halwa Puri Breakfast Combo
Start your day with a delicious and traditional Indian breakfast combo featuring crispy puris (deep-fried bread) served with creamy halwa (carrot pudding). This sweet and savory combination is sure to satisfy your morning cravings.
Ingredients:
For the Halwa:
– 2 large carrots, grated
– 1 cup milk
– 2 tablespoons ghee or vegetable oil
– 2 tablespoons sugar
– Pinch of salt
For the Puris:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. Boil the grated carrots with milk, ghee or oil, sugar, and salt until the mixture thickens.
2. Knead the flour, baking powder, and salt to make the puri dough.
3. Divide the dough into 4-6 portions, depending on desired pури size.
4. Roll out each portion into a thin circle and fry in hot oil until golden brown.
5. Serve the warm puris with the creamy halwa.
Cooking Time:
– Halwa: 20-25 minutes
– Puris: 2-3 minutes per side
Karahi Gosht Lamb Cooked in Wok
A classic Pakistani dish, Karahi Gosht is a flavorful and aromatic lamb recipe cooked to perfection in a wok. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless lamb cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/2 tsp red chili flakes (optional)
– 1/4 cup vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat 2 tablespoons of oil in a large wok or karahi over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides (5-6 minutes). Remove from the wok and set aside.
3. In the same wok, add another tablespoon of oil. Saute the onions and garlic until the onions are translucent (4-5 minutes).
4. Add the cumin, coriander, turmeric, and chili flakes (if using) to the wok and saute for 1 minute.
5. Return the lamb cubes to the wok and stir well. Cook for an additional 10-12 minutes or until the lamb is tender and the sauce has thickened.
6. Season with salt to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-22 minutes
Aloo Gobi Potato and Cauliflower Stir-Fry
This classic Indian dish is a flavorful and nutritious stir-fry that combines the comfort of potatoes with the crunch of cauliflower. With just a few simple ingredients, you can create a delicious and aromatic meal.
Ingredients:
– 1 large potato, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chopped onions and cook until they start to brown, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes and cauliflower florets, stirring to combine.
5. Cook for 10-12 minutes, or until the potatoes are tender and the cauliflower is slightly caramelized.
6. Season with cumin, coriander, turmeric, and salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Beef Haleem Wheat and Meat Porridge
This traditional Middle Eastern dish is a comforting blend of tender beef, wheat, and aromatic spices. Perfect for a cold winter’s day, this rich porridge is a staple in many households.
Ingredients:
– 500g beef shank or boneless chuck, cut into small pieces
– 250g whole wheat grains (dried)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 4 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook until softened (5 minutes).
3. Add the garlic, cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute.
4. Add the beef and cook until browned (5-7 minutes).
5. Add the wheat grains and water. Bring to a boil, then reduce heat to low.
6. Simmer for 2 hours or overnight, stirring occasionally.
Cooking Time: 2 hours
Shahi Tukra Bread Pudding Dessert
A rich and decadent dessert inspired by the flavors of Indian cuisine, this Shahi Tukra Bread Pudding is a creative twist on traditional bread pudding. Moist bread, sweet spices, and creamy nuts come together to create a truly indulgent treat.
Ingredients:
– 4 cups stale Shahi Tukra (Indian-style bread), cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 1/2 cup chopped pistachios
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread cubes, sugar, flour, cardamom, cinnamon, and nutmeg.
3. In a separate bowl, whisk together heavy cream, eggs, and melted butter.
4. Pour the wet ingredients over the dry ingredients and mix until well combined.
5. Fold in chopped pistachios.
6. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Chicken Karahi Tomato-Based Curry
Experience the bold flavors of Pakistan with this simple and aromatic chicken karahi curry recipe, made with juicy tomatoes and a blend of spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken from the skillet and set aside. Add more oil if needed.
3. Add the onion and garlic to the skillet and sauté until the onion is translucent, about 2-3 minutes.
4. Add the diced tomatoes, cumin, coriander, turmeric, chili powder, and salt. Cook for an additional 5-7 minutes or until the sauce thickens slightly.
5. Add the cooked chicken back to the skillet and stir well to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Saag Paneer Spinach with Cottage Cheese
A classic Indian dish that combines the richness of paneer (cottage cheese) with the vibrant flavor and nutrients of spinach. This recipe is a perfect blend of creamy and spicy, sure to delight your taste buds.
Ingredients:
– 1 bunch fresh spinach leaves
– 250g paneer (cottage cheese), crumbled
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons cream
– Fresh cilantro leaves, for garnish
Instructions:
1. Wash and chop the spinach leaves.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions and cook until they are translucent.
4. Add garlic, turmeric powder, red chili powder, and salt. Cook for 1 minute.
5. Add crumbled paneer and cook for 2-3 minutes, stirring occasionally.
6. Add chopped spinach leaves and stir well.
7. Reduce heat to low and simmer for 5-7 minutes or until the spinach has wilted.
8. Stir in cream and adjust seasoning as needed.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Gajar Ka Halwa Carrot Pudding
A traditional North Indian dessert, Gajar Ka Halwa is a creamy and sweet pudding made with grated carrots, milk, and nuts. This recipe is a simplified version of the classic dish.
Ingredients:
– 2 large carrots, grated
– 1 cup milk
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or unsalted butter
– 1/2 cup chopped nuts (almonds or pistachios)
– Pinch of salt
Instructions:
1. In a large saucepan, combine grated carrots, milk, sugar, cardamom powder, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 10-12 minutes or until the pudding thickens slightly.
4. Stir in the ghee or butter until melted.
5. Remove from heat and stir in the chopped nuts.
6. Let it cool before serving.
Cooking Time: 20-25 minutes
Fish Curry with Mustard Seeds
This fragrant fish curry is a staple of Indian cuisine, made by cooking fish in a flavorful tomato-based sauce infused with the pungency of mustard seeds and spices.
Ingredients:
– 1 lb firm white fish (such as cod or tilapia), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon mustard seeds
– 1 can (14 oz) diced tomatoes
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, chili powder, and mustard seeds. Cook for 1 minute.
4. Add fish pieces and cook until they are coated with the spice mixture.
5. Add diced tomatoes and salt to taste.
6. Simmer for 15-20 minutes or until the fish is cooked through.
7. Garnish with cilantro leaves and serve over rice.
Cooking Time: 25-30 minutes
Kheer Rice Pudding with Cardamom
Kheer is a popular Indian dessert that’s both creamy and comforting. This recipe adds the warm, aromatic flavor of cardamom to create a unique and delicious treat.
Ingredients:
– 1 cup cooked white rice
– 2 cups milk (whole or low-fat)
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. In a medium saucepan, combine the cooked rice, milk, sugar, cardamom, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer, covered, for 18-20 minutes or until the pudding has thickened slightly.
4. Remove from heat and stir in the melted butter.
5. Let the kheer cool to room temperature before refrigerating for at least 2 hours or overnight.
6. Serve chilled, garnished with chopped nuts or dried fruit if desired.
Cooking Time: 20 minutes
Beef Kofta Meatball Curry
This recipe combines the flavors of Indian and Middle Eastern cuisine to create a hearty and aromatic curry dish. Beef koftas are cooked with meatballs, onions, and spices, then simmered in a rich and creamy tomato-based sauce.
Ingredients:
– 1 lb beef kofta mix
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup meatball mixture (beef, pork, or turkey)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook beef koftas over medium-high heat until browned on all sides.
3. Add chopped onion and minced garlic; cook until the onion is translucent.
4. Add meatballs and cook for 5 minutes, breaking them up with a spoon as they cook.
5. Stir in diced tomatoes, chicken broth, cumin, curry powder, turmeric, salt, and pepper.
6. Bring to a simmer and cook for 20-25 minutes or until the sauce has thickened.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 40-45 minutes
Lobia Curry Black-Eyed Peas Stew
This flavorful stew from Indian cuisine is a staple dish made with black-eyed peas, aromatic spices, and a hint of sweetness. A comforting and nutritious meal perfect for any time of the year.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, cumin, curry powder, turmeric, and chili powder (if using). Cook for 1 minute.
3. Add soaked black-eyed peas, diced tomatoes, water or broth, and salt. Stir well.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the peas are tender.
5. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 40 minutes
Summary
Get ready to spice up your culinary game with these authentic Pakistani recipes! From classic dishes like Chicken Biryani and Beef Nihari, to flavorful kebabs and curries, this list has something for every taste bud. Discover the bold flavors of Aloo Keema, Chapli Kabab, and Daal Chana, or try more unique recipes like Paya Curry and Karahi Gosht. With a range of vegetarian options like Shahi Tukra and Gajar Ka Halwa, there’s something for everyone in this collection of 20 spicy Pakistani food recipes.
