PakistaniMutton Chops MasalaMutton chops are marinated, pressure-cooked until soft, then finished in a thick, glossy masala that clings to the bone. A good Sunday dinner with naan or rice.1 h 55 min·Serves 5
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
PakistaniKaleji MasalaTender cubes of goat liver cooked quickly in a thick onion-tomato masala and finished with fresh ginger, green chilli and lemon. Ready in under an hour and lovely with hot roti.55 min·Serves 4
PakistaniTawa ChickenYogurt-marinated chicken thigh seared on a flat tawa, then cooked down with tomatoes, green chilli and ginger into a thick, spicy masala. Good with hot rotis.1 h 10 min·Serves 4
PakistaniLauki Chana DaalSoft 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
PakistaniSarson ka SaagA 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
PakistaniLahori ChanayA 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
PakistaniMash ki DaalA thick, creamy daal of split black gram simmered with ginger and a light onion-tomato masala, then topped with sizzling garlic and cumin ghee. Rich, filling and good with roti or rice.1 h 15 min·Serves 4
PakistaniChana Daal with Onion-Tomato Masala and Garlic TarkaSplit chickpeas simmered until tender but still whole, then folded into a golden onion-tomato masala and finished with a sizzling garlic and cumin tarka. A hearty everyday lunch for rice or roti.1 h 30 min·Serves 4
PakistaniMoong DaalA soft, gently spiced pot of split yellow moong lentils finished with a sizzling garlic and cumin tarka. Light, quick and easy to digest-friendly cooking for everyday lunches with rice or roti.45 min·Serves 4
PakistaniPrawn KarahiJuicy prawns tossed quickly in a tomato, ginger and green chilli masala until the oil glistens. A fast, punchy karahi that suits a weeknight dinner with hot naan.42 min·Serves 4
PakistaniDaal GoshtTender bone-in mutton simmered with chana daal in a well-browned onion and yogurt masala, finished with a sizzling garlic and cumin tarka. A hearty one-pot dinner for roti or rice.1 h 40 min·Serves 6
PakistaniMutton KarahiA tomato-rich, Lahori-style mutton karahi cooked slowly in its own juices until tender, then finished on high heat until the oil shines. Serve it straight from the pan with hot naan.1 h 55 min·Serves 4
PakistaniShinwari Lamb KarahiA simple, meat-forward lamb karahi in the Peshawari Shinwari style, cooked in its own fat with tomatoes, green chillies and black pepper. Rich, glossy and ready in about an hour and a half.1 h 30 min·Serves 6
PakistaniWhite Chicken KarahiA creamy, mild karahi made with yogurt, cashew paste, white pepper and green chillies. It's rich but gentle, and it's a good choice when you want something different from the usual red tomato karahi.55 min·Serves 4
PakistaniChicken HandiTender bone-in chicken simmered in a silky onion, tomato and yogurt gravy, then finished with cream and kasuri methi. A mild, rich curry that's ideal with fresh naan.1 h 10 min·Serves 4
PakistaniChicken KarahiChicken cooked hard and fast in a wok-shaped karahi with tomatoes, green chilies and ginger. No onions, no cream, and ready in under an hour.45 min·Serves 4
PakistaniAloo ParathaWhole-wheat flatbread stuffed with spiced mashed potato and griddled in ghee until crisp in spots.45 min·Serves 4
PakistaniMasoor Daal with TarkaRed lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.35 min·Serves 4
IndianChana MasalaChickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.40 min·Serves 4