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
IndianRava DosaThin, lacy, crisp semolina crepes flavoured with cumin, pepper and curry leaves. No fermenting is needed, so you can go from pantry to plate in under an hour.55 min·Serves 4
IndianVada Pav with Garlic ChutneySpiced potato patties in a crisp gram-flour coating, tucked into soft buns with a fiery dry garlic chutney and green chutney. A classic Mumbai street snack you can make at home.1 h·Serves 6
IndianPav BhajiA thick, buttery mash of spiced vegetables served with soft, pan-toasted buns. It's a filling street-food favourite that's easy to make at home and feeds a crowd.1 h·Serves 4
IndianBhatureSoft, puffed, golden fried breads made with a yogurt dough that rests until light and slightly tangy. Serve them hot with chole for a weekend breakfast.2 h 45 min·Serves 4
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
PakistaniLassi (Sweet and Salted)Thick, cooling Punjabi-style yogurt lassi with two easy versions: a sweet one scented with cardamom and rose, and a salted one with roasted cumin and mint. Ready in ten minutes.10 min·Serves 4
PakistaniDaal Shorba (Smooth Red Lentil Soup with Ginger, Cumin and Lemon)A thin, silky soup of red and yellow lentils blended with ginger, tomato and carrot, then finished with a sizzling cumin and garlic ghee. Good on a cold evening with bread on the side.55 min·Serves 4
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
PakistaniGarlic NaanSoft, blistered oven-baked naan brushed with garlic and coriander butter. It needs no tandoor, just a very hot tray, and it's ideal for scooping up karahi or daal.1 h 50 min·Serves 6
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
PakistaniAloo Samosa (Crisp Potato and Pea Samosas with Coriander Seed)Flaky, blistered pastry filled with spiced potato, peas and crushed coriander seed. Make a batch for iftar, tea time or guests, and fry them slowly for a crisp shell.1 h 30 min·Serves 6
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
PakistaniTahiri (Turmeric Potato and Pea Rice)A one-pot vegetarian rice dish of golden basmati cooked with potatoes, peas and whole spices. It is simple, filling and ready in under an hour, ideal for an easy weekday lunch.56 min·Serves 4
PakistaniVegetable Spring RollsCrisp, golden rolls filled with cabbage, carrot and capsicum in a peppery soy and garlic seasoning. A Ramadan and tea-time favourite that can be rolled ahead and fried when guests arrive.1 h 5 min·Serves 6
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
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
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