Food is a reflection of culture and Pakistanâ€™s flavorful cuisine reflects their love for aromatic and spicy cooking. Since Pakistan shares history with India, there has been a deep influence of the Indian cuisine on the Pakistan food style as well. However, they have their own specialties and method of cooking.
Majority of Pakistani dishes incorporate the use of spices including: garam masala, turmeric, black cardamom, red chili, green chili, coriander, cumin, garlic, ginger and pepper etc. The Pakistani menu contains both meat and vegetable dishes, which makes it a treat for the vegetarians and non-vegetarians equally.
Today, we thought of sharing some traditional Pakistani recipes with you, so that, you may fill your kitchen with the aromatic flavors of this cuisine as well.
Chicken Korma (Chicken Curry)
- 1.5 kg of Chicken (in small pieces)
- 2 medium-sized Onions (thinly sliced)
- 1 & 1/2 cup of Yogurt
- 2 tablespoons of Ginger paste
- 2 tablespoons of Garlic paste
- 2 heaped teaspoons of Coriander powder
- 1 heaped teaspoon of Red Chili powder
- 1 leveled teaspoon of Salt
- 3 cloves of Garlic
- 2 cloves of Green Cardamom
- 1/2 cup of Vegetable Oil
- Take a wok or a pot, add half of the oil to it and let get heated up for 2 minutes. Then, add the sliced Onions and sautÃ© them until their color changes to golden brown. Once they reach this color uniformly, immediately take them out and place them on paper towel for soaking away excess oil on the onions.
- In the same pot, with the remaining oil, add the cloves of Garlic and Green Cardamom and sautÃ© them for around 3 minutes, till they release their aroma.
- Now, add the Chicken pieces to the pot and stir them in and sautÃ© for 5 minutes. This helps the Chicken to remain tender and it does not fall apart during the cooking process.
- Now add the Garlic and Ginger pastes to the pot and incorporate it well with the Chicken for 5 minutes. This step will help remove the rawness from the chicken.
- To the Chicken, now you can add the spices: Coriander powder, Red Chili powder, Salt. Give it a nice mix and let the Chicken soak up the spicy flavor for 3 minutes.
- While the chicken is being cooked, take your blender out and throw in your fried Onions, Yogurt and few drops of Water and blend to make a thick paste.
- Now, add this Yogurt Onion Mixture to the Chicken and mix well.
- Keep the flame to medium, cover the pot and let this mixture cook for about 30 minutes, with a gentle stir after every 10 minutes.
- Once the chicken looks cooked, you can turn off the flame and serve it hot with any flat bread, chapatti, naan to get the authentic flavor.
Aloo ki Bhujia (Potato Curry)
- 1/2 kg Potatoes (remove skin and cut into cubes)
- 4 Cloves of Garlic (chopped)
- 1 heaped teaspoon of Cumin Seeds
- 6 Red or Green Chilies (whole)
- 1 heaped teaspoon of Salt
- 1/2 cup of Vegetable oil
- 1/2 teaspoon of Turmeric
- 4 pieces of Raw Mango
- In a wok or pot, heat the oil and add the chopped Garlic to it and let it fry until it turns to golden brown.
- Now, you can add the cubed potatoes into the wok, along with salt and let it sautÃ© on a low flame.
- After 10 to 15 minutes, when the potatoes feel a bit tender, you can insert the spices: Red Chilies, Cumin Seeds, Turmeric and pieces of Raw Mango.
- You can now cover the wok and let it simmer on the same low flame for 15 minutes.
- Once the potatoes look cooked, remove from flame and serve hot with any flat bread, chapatis or naan.
We hope that you will enjoy making these savory Pakistani recipes at home. For more of such flavorsome recipes, stay tuned to our blog!