PakistaniKadhi Pakora (Yogurt and Gram Flour Curry with Fried Fritters)A tangy, silky yogurt and besan curry simmered slowly and topped with soft onion pakoras and a sizzling cumin-chilli tarka. It's a comforting Punjabi-style lunch to serve with plain rice.1 h 20 min·Serves 6
IndianSambarA tangy, gently spiced South Indian lentil and vegetable stew finished with a sizzling mustard and curry leaf tempering. Serve it with rice, idli or dosa for an easy everyday lunch.1 h 5 min·Serves 6
IndianRajma MasalaSoft red kidney beans simmered in a thick onion and tomato gravy with warm spices. It's a filling, everyday North Indian lunch that tastes best over steamed rice.1 h 40 min·Serves 6
IndianDal TadkaSoft, creamy yellow lentils simmered with tomato and ginger, then finished with a sizzling garlic, cumin and chilli tempering. Simple, filling and ready in about an hour.1 h 5 min·Serves 4
IndianDal MakhaniWhole black lentils and kidney beans simmered slowly with tomato, butter and cream until thick, smoky and velvety. A restaurant-style dal that is easy to make ahead for a family dinner.2 h 5 min·Serves 6
IndianMalabar Prawn CurryA tangy, gently spicy prawn curry from the Kerala coast, built on coconut milk, tamarind and a mustard and curry leaf tempering. It's ready in under an hour and goes well with plain rice.50 min·Serves 4
IndianPrawn MasalaJuicy prawns simmered in a thick onion and tomato masala with cumin, coriander and a little kasuri methi. It's ready in under an hour and goes well with rice or roti.50 min·Serves 4
IndianKerala Fish MoileeA mild, creamy Kerala fish curry where firm white fish gently poaches in coconut milk with ginger, green chillies and turmeric. Quick to make and lovely with plain rice or appam.40 min·Serves 4
IndianGoan Fish CurryA tangy, coconut-based fish curry with red chillies, tamarind and a gentle heat. It comes together in under 40 minutes and is best with steamed rice.40 min·Serves 4
IndianLaal MaasA fiery, deep red Rajasthani mutton curry built on dried red chillies, garlic and ghee. The meat turns tender and glossy, and the gravy is rich rather than heavy.2 h 30 min·Serves 6
IndianKashmiri YakhniTender mutton simmered in a pale, silky yogurt gravy scented with fennel, dry ginger and cardamom. It is mild, aromatic and made without turmeric or chilli.1 h 40 min·Serves 4
IndianKashmiri Rogan JoshA deep red lamb curry from Kashmir, slow-cooked in yogurt, fennel and ginger with mild Kashmiri chilli. It is rich but not fiery, and perfect for a weekend dinner.2 h·Serves 6
IndianKerala Chicken Stew with Coconut Milk and Whole SpicesA pale, gently spiced chicken and vegetable stew simmered in coconut milk with whole spices and green chillies. Mild, fragrant and comforting with appam, paratha or plain bread.1 h·Serves 4
IndianChicken ChettinadA South Indian chicken curry built on freshly roasted and ground black pepper, fennel, coriander and dried red chillies, finished with coconut. It is dark, fragrant and pleasantly peppery, and it is worth making for the aroma alone.1 h 10 min·Serves 5
IndianChicken Tikka MasalaYogurt-marinated chicken pieces are seared until lightly charred, then simmered in a smoky, onion-rich tomato gravy finished with a little cream. A dinner for roti, naan or rice.1 h 25 min·Serves 4
IndianButter ChickenTender yogurt-marinated chicken in a silky tomato, butter and cashew sauce. Mildly spiced and creamy, it's an easy family dinner with naan or rice.1 h 25 min·Serves 4
PakistaniMix Sabzi (Pakistani Mixed Vegetable Curry)An everyday mixed vegetable curry with potato, carrot, beans, cauliflower and peas in a soft onion-tomato masala. Simple to make with ordinary vegetables, and it goes well with roti.1 h 5 min·Serves 4
PakistaniLauki Chana Daal (Bottle Gourd and Split Chickpea Curry)Soft cubes of bottle gourd simmered with split chickpeas in a light ginger-tomato masala, finished with a sizzling cumin and red chilli ghee tarka. A gentle, filling weekday lunch.1 h 25 min·Serves 4
PakistaniTinday Masala (Apple Gourd in Onion-Tomato Masala)Tender apple gourds simmered in a thick onion-tomato masala with cumin, coriander and green chilli. A simple everyday sabzi that goes well with hot roti.55 min·Serves 4
PakistaniSarson ka Saag (Slow-Cooked Mustard Greens with Ghee Tarka)A thick, deeply savoury Punjabi winter dish of slow-cooked mustard greens and spinach, thickened with cornmeal and finished with a sizzling garlic-ginger ghee tarka. Best with makki ki roti.1 h 25 min·Serves 6
PakistaniBhindi Masala (Okra with Onion, Tomato and Dry Spices)Tender okra cooked with golden onions, tomatoes and ground spices until the masala clings to each pod. A dry-style vegetable curry that is easy to serve with roti at lunch.50 min·Serves 4
PakistaniAloo Gobi (Dry-Style Potato and Cauliflower Masala)A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.45 min·Serves 4
PakistaniAloo Palak (Potato and Spinach Curry with Cumin and Ginger)Tender potatoes simmered in a smooth spinach and onion-tomato masala, finished with garam masala and lemon. A simple everyday sabzi that is ready in under an hour and suits roti or rice.55 min·Serves 4
PakistaniLahori Chanay (Tea-Simmered Chickpea Curry for Breakfast)A thick, deeply coloured chickpea curry in the style of Lahore's breakfast stalls, simmered with black tea and finished with ginger and lemon. Scoop it up with puri, kulcha or hot naan.1 h 30 min·Serves 4