Pakistani Curries

Pakistani curries

  • Aloo gobi Aloo gobi
    Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves.
  • Aloo gosht Aloo gosht
    Aloo gosht is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes cooked with meat, usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
  • Chicken curry Chicken curry
    Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean.
  • Chicken tikka masala Chicken tikka masala
    Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.
  • Curry goat Curry goat
    Curry goat is a curry dish prepared with goat meat. The dish believed is originating in South Asia and has become popular in Southeast Asia and Indo-Caribbean cuisine. This dish has spread throughout the Caribbean and also the Caribbean diaspora in North America and Great Britain.
  • Dal makhani Dal makhani
    Dal makhani or dal makhni is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, however, it can also be prepared with yogurt, milk or no dairy.
  • Dopiaza Dopiaza
    Dopiaza is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name.
  • Gosht
    Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Indian and Middle Eastern dishes. Several South Asian languages have adopted the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.
  • Jalfrezi Jalfrezi
    Jalfrezi is a type of Indian Chinese cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. As the dish includes green chillies, a jalfrezi can range in heat from medium to very hot.
  • Keema
    Keema or qeema is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced mutton curry with peas or potatoes.
  • Korma Korma
    Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.
  • Palak paneer Palak paneer
    Palak paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices.
  • Pasanda Pasanda
    Pasanda is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Mughal Emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
  • Paya (food)
    Paya is a traditional South Asian food. It is also served at various festivals and treated to special guests and people who get together. Paaya means feet in Hindi and Urdu.
  • Saag Saag
    Saag or sag is a leaf-based dish eaten in the Indian subcontinent with bread such as roti or naan, or rice. Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer.
  • Sai bhaji
    Sai bhaji is a Sindhi vegetarian curry, consisting of dal, palak and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.
  • Sarson da saag Sarson da saag
    Sarson da saag is a vegetable dish from the Punjab regions of India and Pakistan made from mustard greens and spices.
  • Vegetable tarkari
    Vegetable tarkaris are a spicy vegetable curry, which is very popular in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex.

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