11 Pakistani Dinners So Flavorful Your Kitchen Will Smell Like Lahore

In Pakistan, dinner is not just food. It is family, guests, laughter and a table so full there is barely room for the plates. Pakistani dinners are famous for slow cooked meats, smoky kebabs, fresh hot naan and spices that fill the whole street with their smell. From the food streets of Lahore to the kebab shops of Peshawar, every city has its own favorite. You do not need to be an expert to cook these. You just need a little time and a big appetite..

Haleem, the Slow Cooked Star of Pakistani Dinners

Haleem is a thick, rich stew of wheat, lentils and meat cooked for hours until everything melts together into a silky, almost creamy texture. It is topped with crispy fried onions, ginger, green chilies, mint and a squeeze of lemon. In Pakistan it is a special dish, especially loved during Muharram and Ramadan, and people line up at famous shops for a bowl. A slow cooker or pressure cooker makes it much easier at home.

You will need: 1 1/2 lb boneless beef or mutton, 1/2 cup cracked wheat or barley, 1/2 cup mixed lentils (chana, masoor, moong), 1 onion, 1 tbsp ginger garlic paste, 1 tsp turmeric, 2 tsp red chili powder, 2 tsp garam masala, 1/4 cup oil, salt. Topping: fried onions, ginger strips, green chilies, mint, lemon.

How to make it: Soak wheat and lentils overnight. Cook the meat with onion, ginger garlic paste, spices and water until very tender, about 2 hours. Boil the wheat and lentils separately until soft. Combine everything and mash or blend while simmering on low for 30 to 45 minutes, stirring often, until thick. Serve with all the toppings.

Chicken Karahi, Pakistani Dinners at Their Most Famous

Chicken karahi is named after the deep wok shaped pan it is cooked and served in. Chicken is cooked on high heat with tomatoes, ginger, garlic and green chilies until the oil rises to the top. There is no long list of spices, and that is the secret. Roadside dhabas on the highways of Pakistan serve it straight from the fire. Quick poll: A) Extra spicy B) Medium C) Mild. How hot do you like your karahi?

You will need: 2 lb bone in chicken pieces, 1/3 cup oil, 1 tbsp ginger paste, 1 tbsp garlic paste, 5 medium tomatoes chopped, 1 tsp red chili flakes, 1 tsp crushed coriander, 1 tsp cumin, 4 green chilies, 1/3 cup plain yogurt, salt, fresh ginger strips, cilantro.

How to make it: Heat oil and fry the chicken on high for 5 minutes. Add ginger and garlic paste and cook 2 minutes. Add tomatoes, salt and spices, cover and cook 15 minutes. Uncover and stir on high until the tomatoes break down and oil separates. Add yogurt and green chilies and cook 5 minutes. Top with ginger and cilantro.

Nihari, the Breakfast That Became a Beloved Dinner

Nihari comes from the word nahar, meaning morning, because it was once eaten after the early prayer. The beef shank simmers all night in a spiced, silky gravy until it falls apart. Today it is one of the most loved Pakistani dinners too, especially in Lahore and Karachi. It is served with lemon, ginger, green chilies and hot naan for scooping. Have you ever tried a dish that cooks for eight hours?

You will need: 2 lb beef shank or bone in beef, 1/2 cup oil, 1 onion sliced, 1 tbsp ginger garlic paste, 3 tbsp nihari spice mix (or 2 tsp each fennel, ginger powder, garam masala, chili), 1/2 cup wheat flour (atta), 8 cups water, salt. Garnish: ginger, lemon, green chilies, cilantro.

How to make it: Fry onion in oil until golden and remove half for garnish. Add meat and ginger garlic paste and cook 5 minutes. Add spice mix, salt and water. Cover and simmer on very low 4 to 6 hours until tender. Mix flour with water, stir in slowly and simmer 20 minutes until thick. Serve with garnishes and naan.

Chapli Kebab, the Pride of Peshawar

Chapli kebab gets its name from the Pashto word chaprikh, meaning flat. These big, thin beef patties are packed with tomato, onion, crushed coriander, pomegranate seeds and green chilies, then shallow fried until crisp at the edges. In Peshawar they are fried in huge pans of fat right on the street. At home, a heavy skillet works perfectly. Serve with naan, raita and a fresh onion salad. Many families make a big batch for Pakistani dinners with guests.

You will need: 1 1/2 lb ground beef (not too lean), 1 onion finely chopped, 1 tomato finely chopped, 2 green chilies, 2 tbsp crushed coriander seeds, 1 tbsp dried pomegranate seeds, 1 tsp cumin, 1 tsp chili flakes, 1 egg, 2 tbsp cornmeal or gram flour, cilantro, salt, oil.

How to make it: Squeeze extra water out of the onion and tomato. Mix everything except oil and knead well for 2 minutes. Shape into thin flat patties about 5 inches wide and press a tomato slice on top if you like. Shallow fry in hot oil 3 to 4 minutes per side until deep brown and crisp.

Aloo Gosht, the Taste of Home

Ask anyone from Pakistan about home cooking and aloo gosht will come up. It is a simple meat and potato curry, cooked in almost every home on a regular weeknight. The potatoes soak up the spicy, thin gravy and become the best part. It is cozy, filling and easy to stretch for extra guests. Serve with plain rice or chapati. Be honest: do you pick out the potatoes first?

You will need: 1 1/2 lb bone in mutton or beef, 4 medium potatoes in halves, 1/3 cup oil, 2 onions sliced, 1 tbsp ginger garlic paste, 2 tomatoes, 1 tsp turmeric, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala, salt, cilantro.

How to make it: Fry onions in oil until golden. Add meat and ginger garlic paste and cook 5 minutes. Add tomatoes and spices and cook until oil separates. Add 3 cups water, cover and simmer until meat is nearly tender. Add potatoes and more water if needed and cook 20 minutes until soft. Finish with garam masala and cilantro.

Mutton Korma, the Wedding Feast Favorite

Korma is the dish you will find at nearly every Pakistani wedding. Meat is slowly cooked in a fragrant gravy of fried onions, yogurt and warm spices like cardamom, cloves and cinnamon. It is rich and aromatic rather than very hot. A spoon of kewra water or a pinch of saffron makes it smell like a celebration. It is a star of festive Pakistani dinners. For more cozy curries, see our easy curry recipes.

You will need: 2 lb mutton or beef, 1/2 cup oil or ghee, 2 onions thinly sliced, 1 cup plain yogurt, 1 tbsp ginger garlic paste, 4 green cardamom, 4 cloves, 1 cinnamon stick, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala, salt, few drops kewra water (optional).

How to make it: Fry onions in oil until deep golden, remove and crush. Fry whole spices, then add meat and ginger garlic paste for 5 minutes. Whisk yogurt with crushed onions and powdered spices and add to the pot. Cook until oil separates, add 2 cups water, cover and simmer 1 1/2 hours until tender. Finish with garam masala and kewra.

Daal Chawal, the Simple Dinner Everyone Loves

Daal chawal is lentils and rice, and for many Pakistani families it is the ultimate comfort meal. The daal is cooked soft and then finished with a sizzling tarka of garlic, cumin and red chilies in hot oil. Served with plain rice, achaar pickle and a crunchy salad, it is cheap, healthy and filling. Lentils are a good source of plant protein and fiber. It is one of the simplest Pakistani dinners to start with. Which daal is your favorite? A) Masoor B) Moong C) Chana D) Mixed.

You will need: 1 cup red lentils (masoor), 4 cups water, 1/2 tsp turmeric, 1 tsp red chili powder, salt. Tarka: 3 tbsp oil or ghee, 1 tsp cumin seeds, 4 cloves garlic sliced, 3 dried red chilies, curry leaves (optional). Cooked basmati rice to serve.

How to make it: Rinse lentils and simmer with water, turmeric, chili and salt for 20 to 25 minutes until soft, whisking to make it smooth. For the tarka, heat oil and fry cumin, garlic and red chilies until the garlic turns golden. Pour it sizzling over the daal and serve with rice.

Pindi Chole, Dark and Tangy Chickpea Curry

Pindi chole comes from Rawalpindi, which locals call Pindi. These chickpeas are cooked with tea leaves for a deep dark color, then tossed with tangy pomegranate powder, roasted spices and lots of fresh ginger. They are a vegetarian dinner that even meat lovers enjoy. Serve with hot puri, kulcha or naan and sliced onions. It is also great food for a weekend brunch with family.

You will need: 2 cans (15 oz) chickpeas or 1 cup dried soaked and boiled, 1 black tea bag, 3 tbsp oil, 1 onion, 1 tbsp ginger garlic paste, 2 tomatoes, 2 tsp chole masala, 1 tsp dried pomegranate powder (anardana), 1 tsp roasted cumin, green chilies, ginger strips, salt.

How to make it: Simmer chickpeas with the tea bag in water for 15 minutes for color, then remove the bag. Fry onion, add ginger garlic paste and tomatoes and cook until soft. Add the spices and chickpeas with a little of their water. Mash a few chickpeas and simmer 15 minutes. Top with ginger and green chilies.

Lahori Fish Fry, One of the Most Fun Pakistani Dinners

When winter arrives in Lahore, the fish fry stalls light up. Pieces of fish are coated in a spicy gram flour batter with carom seeds and fried until crunchy and golden. People eat them hot from paper, with mint chutney and a sprinkle of chaat masala. This is one of the most fun Pakistani dinners to make for a cold evening with friends. Serve with lemon wedges and sliced onions.

You will need: 2 lb firm white fish (sole, cod or tilapia) in pieces, 2 tbsp lemon juice, 1 tbsp ginger garlic paste, 1 cup gram flour (besan), 2 tbsp rice flour, 1 tsp carom seeds (ajwain), 2 tsp red chili powder, 1/2 tsp turmeric, 1 tsp chaat masala, salt, water, oil for frying.

How to make it: Rub fish with lemon, ginger garlic paste and salt and rest 20 minutes. Mix gram flour, rice flour, spices and enough water for a thick batter. Coat the fish well. Fry in hot oil at 350F for 4 to 5 minutes until deep golden and crisp. Sprinkle with chaat masala and serve with chutney.

Chicken Tikka, Smoky BBQ Night at Home

Pakistani BBQ nights are legendary, and chicken tikka is always the first plate to disappear. Chicken is marinated in yogurt, lemon and red spices, then grilled over charcoal until smoky and charred at the edges. You can get great results in a hot oven or on a grill pan too. Serve with naan, mint raita and onion rings. Mini poll: A) Tikka B) Seekh kebab C) Malai boti. What is your BBQ pick?

You will need: 2 lb bone in chicken pieces or boneless thighs, 1/2 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 2 tbsp oil, salt.

How to make it: Make deep cuts in the chicken. Mix yogurt, lemon, ginger garlic paste, spices, oil and salt and coat the chicken well. Marinate at least 4 hours or overnight. Grill over hot coals or bake at 450F for 25 to 30 minutes, turning once, then broil 3 minutes for char. Brush with a little butter.

Homemade Naan and Roti for All Your Pakistani Dinners

No Pakistani dinner is complete without warm bread for scooping curry. In cities, families send someone to the local tandoor for fresh naan every evening. At home, a very hot cast iron pan makes soft, bubbly naan that tastes almost as good. Brush it with butter and garlic and watch it disappear. Tell us: are you team naan, team roti, or team rice?

You will need: 3 cups flour, 1 tsp instant yeast, 1 tsp sugar, 1 tsp salt, 1/2 tsp baking powder, 1/2 cup plain yogurt, 3/4 cup warm milk or water, 2 tbsp oil, melted butter, chopped garlic and cilantro.

How to make it: Mix flour, yeast, sugar, salt and baking powder. Add yogurt, milk and oil and knead into a soft dough. Cover and rest 1 to 2 hours. Divide into 8 balls and roll into ovals. Cook on a smoking hot cast iron pan 1 to 2 minutes per side until puffed and charred in spots. Brush with garlic butter.