PakistaniChapatiSoft, thin whole wheat flatbreads cooked on a tawa until they puff and show light brown spots. Make them fresh to scoop up daal, sabzi and curries at dinner.50 min·Serves 4
PakistaniHari Chutney (Fresh Coriander and Green Chilli Chutney)A bright, sharp green chutney of fresh coriander, green chilli, garlic and lemon, blended in minutes. Serve it beside samosas, kababs and pakoras, or spread it in sandwiches.10 min·Serves 8
PakistaniImli Chutney (Sweet and Tangy Tamarind Chutney with Roasted Cumin and Saunf)A glossy, sweet-sour tamarind chutney sweetened with jaggery and lifted with roasted cumin, fennel and black salt. Keep a jar ready for samosas, chaat and pakoras.35 min·Serves 10
PakistaniKachumber Salad (Crunchy Cucumber, Tomato and Onion Salad with Lemon and Roasted Cumin)A cool, crunchy salad of cucumber, tomato and red onion with green chilli, coriander and lemon. It comes together in 15 minutes and sits well beside rice, daal or grilled meat.17 min·Serves 4
PakistaniMint Raita (Pudina Raita with Roasted Cumin)A cooling, pale green yogurt side with fresh mint, roasted cumin and a little green chilli. Serve it beside biryani, pulao or grilled meat to calm the heat.12 min·Serves 4
PakistaniBaingan Bharta (Smoky Roasted Aubergine with Onion, Tomato and Green Chilli)Aubergines are charred over an open flame until smoky and silky, then cooked down with onion, tomato and ground spices. It is a simple side for roti or rice that needs very few ingredients.50 min·Serves 4
PakistaniKarelay Pyaz (Bitter Gourd with Caramelised Onions)A dry-style side dish of crisp-edged bitter gourd rounds cooked with plenty of sweet golden onions, fennel and a sour finish of amchur. Salting first tames the bitterness.1 h 10 min·Serves 4
PakistaniZeera Rice (Pakistani Cumin Rice)Fluffy basmati rice tempered in ghee with toasted cumin, a few whole spices and a slit green chilli. It's a simple side that goes well with any daal, curry or karahi.1 h 2 min·Serves 4