Pakistani Style

Although Pakistan is a relatively young country, the cuisine has developed over many more years and incorporates elements from its neighbours India, Afghanistan and Iran. Some key dishes are slow-cooked, such as the famous haleem, a mix of pulses, meat and spices that is cooked for up to seven or eight hours. Ghee and yoghurt are used widely. Sweets are abundant, using generous amounts of ghee and nuts such as pistachios and almonds. Bring some Pakistani fl avour into your home with our: rajma (spiced red kidney bean curry); vegan chai-spiced kheer; one-pot haleem; chicken karahi; tandoori chicken drumsticks; strawberry and chocolate almond cakes; or honey pistachio cake.

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Aloo Matar Ki Sabzi

Recipe / Adam Guthrie

This Aloo Matar is a very quick and easy dish to prepare and is perfect for the family on a cold night. The garam masala’s fragrance is deeply satisfying and nurturing.

Serves: 4

1 large potato, diced

1 tsp cumin seeds

1 onion, finely diced

1 green chilli, finely diced

2 cloves garlic, finely chopped

1 thumbnail-size piece of ginger, grated

400g tin tomatoes

½ tsp chilli paste

1 tbsp garam masala

1 tbsp date syrup

1 cup water

1 cup frozen peas

2 cups cooked brown rice, to serve

Place the potatoes in a saucepan and cover with cold water. Bring to the boil and cook until tender. Meanwhile, heat a wok over a high heat. Add the cumin seeds, onion, chilli, garlic and ginger and sauté until the onion is soft and translucent. Add the tomatoes, chilli paste, garam masala and date syrup and then mix well.