Check out these Pakistani recipes from Young Friends’ cooking evening

Chickpea Pilau Rice
Serves 6 Cooking time: 1h
1 red onion
2 tbsp ghee or vegetable oil
1 piece 2cm long fresh ginger, finely grated
3 cloves of garlic, finely grated
2 tomatoes, roughly chopped
1 1⁄2 small round green chilli, finely chopped
1 tin of chickpeas, drained and rinsed
1 pack of Punjabi Yakhni Pilau spice mix (ground cardamom, coriander, black pepper, chilli) 1 cup of Mahmoud rice (wash rice before use)
Small handful fresh coriander


  1. Fry the onion in ghee or vegetable until golden brown
  2. Add finely grated ginger and garlic. Once dark golden brown all over, add a small
    amount of water so it is syrupy and the water is brown.
  3. Add the tomatoes, chillies and the spice mix.
  4. Simmer gently on a low heat adding small amounts of water.
  5. Once reduced, drain and rinse the tinned chickpeas and add to the pot with 2 1⁄2 cups
    of water and the washed rice and coriander.
  6. Boil until almost sticking to the pan. Turn all the way down and put the lid on and
    steam for 10 minutes. SAG ALOO
    Potato and spinach curry
    Serves 6 Cooking time: 1h

Potato and spinach curry
Serves 6 Cooking time: 1h

3 bunches of big leaf spinach, finely chopped 1⁄3 pint of hot water
4 potato, peeled and diced into medium chunks 3 tomato, chopped
1⁄2 tbsp of crushed red chilli
1 tsp of coriander powder
A few curry leaves
1⁄2 tbsp of salt


In a heated pan add the spinach with the hot water

Stir and leave the spinach to wilt with the lid on. When the water has dissolved add
the diced potato, chopped tomato, chilli, coriander powder, curry leaves and salt. 3. Keep cooking on a low heat until the potato is soft. PARATHA

Potato Stuffed Chapati
Serves 6 Cooking time: 1h
For the chapati
2 cups of wholemeal or chappati flour Pinch of salt
Warm water
For the filling
3 red potatoes
3 spring onions
Handful of fresh mint
Handful of fresh coriander, finely chopped 1 small green chilli

For the chapati

Mix the salt and flour together in a bowl. Add small amounts of water mixing into a dough until the bowl is clean. Wet your hands with a little water and then knead the dough.
The dough is traditionally made the day before and kept in the fridge, but this recipe works well when cooked on the same day too.
For the filling

Peel, cut in half and boil the potatoes until only just soft. Drain and grate into a bowl. 2. Add the coriander, mint, red onion and chilli. Add 1 tsp of salt or to taste.

Take a small ball of dough, flatten with the palm of your hand and turn it to make it flat and round. Lay flour on the table and roll using a rolling pin until about a penny thick and as round as possible. Repeat with the remaining dough.

Place a tbsp of the filling in the middle of a disk of dough, spreading it out but not to the edges and add another disk on top gently sealing the edges. Flatten using with the rolling pin but making sure that no filling comes out.

Heat 1 tbsp vegetable oil in a frying pan and fry on both sides, adding more oil if needed until evenly golden brown.

Serves 6
Cooking time: 15 minutes
1 cucumber
Handful of fresh coriander and mint, finely chopped 1 tsp green chilli, finely chopped
1 tbsp garlic, finely chopped
400g of plain yogurt
Squeeze of lemon juice


Finely chop the cucumber.

Add all dry ingredients to a bowl and mix.

Add the yogurt, a squeeze of lemon juice and a small pinch of salt. 4. Mix together and leave to rest.

Serves 6
Cooking time: 15min
1 handful of fresh coriander and mint, finely chopped 1 tbsp green chilli, finely chopped
1 tbsp garlic, minced
1 squeeze of lemon juice
1 pinch salt


Add all herbs, chilli and garlic to a pestle and mortar and blend.

Once blended, add a squeeze of lemon juice and a small pinch of salt. 3. Mix together and leave to rest.

Special Pistachio and Cardamon Semolina
Serves: 6
Cooking time: 30min
• • • • • • •
80 grams of Pistachios
1 cup of semolina
Double water to semolina (2 cups of water) 1⁄2 cup of ghee
2 x cardomom pods
Handful sultanas 1 cup Sugar

• Make a sugar syrup with the water and syrup.
• Stirring in a pan until the sugar is dissolved. Fry semolina in a pan for a couple of
• Add the ghee and cardamom pods mix until blended. Turn the heat low and add the
sugar syrup. Cook for 5 minutes.
• Add a handful of sultanas and half of the pistachios (de-hulled and chopped).
• Cook on a low heat for a further five minutes. Spoon into a bowl and sprinkle the
remaining pistachios on the top.

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