medium
(Pakistani) Garam Masala
Indian coriander, fennel and bay leaves come together in this spice blend, seasoned with black peppercorns and star anise and made without cooking.
Indus basin culinary powerhouse known for wok-seared meat curries, slow-simmered shanks, and spicy layered biryanis.
Pakistani Punjabi and Sindhi foodways combine the agricultural fertility of the Punjab plains with historic Indus Valley trade, emphasizing high-heat iron wok cooking and rich overnight stews.
Meat seared at high heat in an iron wok with fresh tomatoes, green chilies, ginger batons, and coarsely crushed coriander seeds.
Overnight slow-simmered beef shank stew in a thick, fragrant gravy, finished with fresh ginger, sliced chilies, and lemon juice.
أطباق أصيلة وطهي منزلي من Pakistani Punjabi, Sindhi & Pashtun.
Indian coriander, fennel and bay leaves come together in this spice blend, seasoned with black peppercorns and star anise and made without cooking.
A Pakistani dish of chicken, potatoes and tomatoes, seasoned with chilli and turmeric and cooked in a pan. It's finished with fresh green coriander.
A Pakistani pickle of chicken, red chilies and tomatoes, seasoned with fenugreek and fennel seed and simmered on the stove.
Chicken, red chilies and tomatoes cooked in a pan and spiced with ginger and cumin for a Pakistani dish.
Fiery and tangy layered rice dish loaded with tender meat, potatoes, dried plums, green chilies, and mint leaves.