The other day in one of the magazines, there was a story about an incredible Afghani eggplant dish. And we do like an eggplant in our family. The writer was going on and on about how great it is but no recipe. I saved the story and went on a search. What did I discover? It was one of the dishes I made for our radio station dinner but did not get a chance to try — I have such hard time eating when cooking for big groups. Made it again for a smaller gathering and finally had some leftovers on the day after. And it was so so good!

The recipe for Borani Banian comes from the excellent book Pakistan by Maryam Jillani. I love food from this area of the world and this book is a treasure throve with ideas.

Here, fried slices of an eggplant are sandwiched between tomato sauce flavored with garlic, onions, Kashmiri powder, turmeric, and mint and yogurt spiked with lemon. Sounds simple but when it is put together it is crazy addictive.

#food #cooking #pakistanifood #eggplant #inmykitchen

Dan Toomb‘s Pakistani Dry Meat Curry

About a month ago I read Julia’s tale about a Pakistani dish that looked weird to the point of unappealing while being prepared, only to turn out really well. Of course we had to try it!

My main issue was that I could not find mustard oil anywhere. We attempted to make our own but the kitchen blender couldn’t cope with the seeds. In the end it was olive oil with mostly intact mustard seeds that went into the marinade… The better method would have been to use our spice grinder to create mustard powder and to mix that with the oil. Or maybe simply some good grainy mustard. Ah well, we were both tired last night.

Today my husband cooked and the dish looked indeed a bit pale for most of the time, only to really come together at the stage after the Garam Masala was added. The place smelled heavenly and the meal did not disappoint. The lamb meat was extremely tender and the spices just right. So, so good! This went straight into the favourites list 😁

Julia’s post:
https://pixelfed.social/p/juliawithagoodappetite/937700511124390070

The recipe used:
https://robbydogcooks.com/2021/08/21/dan-toombs-pakistani-dry-meat-curry/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #PakistaniFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202604 #Sylkeweb202604

A Pakistani dry lamb curry from The Curry Guy that started suspiciously and turned outstanding.

At first, the meat is marinated in yogurt, mixed with vinegar, garlic, ginger, chilies, chickpea flour, and extremely pungent mustard oil. Which is not unusual.

Then this meat with all the marinade is plunked into the boiling water and lots of it.

For a while, you’re staring into the pot with suspended pale clumps rolling in a murky liquid, thinking: what did I just do and why. Who is going to eat that? Tom peaked into the pot and silently walked away with the look: “I hope you know what you’re doing.” Tom, I don’t.

After a while, this mush thickened a bit. When the liquid reduced to about a cup, the pot contents went into a bowl. Still looking questionable.

Now empty pot is filled with what seems to be an unreasonable amount of ghee and sliced onions. You begin to question The Curry Guy, yourself, publishing industry but follow with garam masala, Kashmiri chili powder, and dried fenugreek anyway. At this point, there’s no turning back and you’re determined to go through with the mess to the end.

Once the onions are deep brown, meat with that white liquid goes into the onion mix. And you start thinking how to hide the fiasco.

Suddenly, after a few minutes on high heat, you are staring at the beautiful glossy curry just like the one in the picture in the book where crispy tender bits of lamb are shining with just a touch of thick and creamy sauce. And you can’t restrain yourself from tasting. And tasting. And tasting.

A truly outstanding recipe.

#food #cooking #lambcurry #pakistanifood #homemade #thecurryguy #inmykitchen

Old school New York winter. Colder than Alaska. And I want to cook more than I want to eat. Looking for long slow recipes and lots of prep.

This aloo gosht from Zareen’s Pakistani Kitchen saved me on the coldest day of the winter when, as good luck would have it, our house lost heat.

Made with goat meat, lots of onions, garlic, ginger, and potatoes, spiced with cumin, coriander, garam masala, and Kashmiri chilies it raised the heat inside and outside.

#food #cooking #curry #pakistanifood #coldweather #inmykitchen #myhappyplace

Christmas Biryani. 24 December 2025. Home, Mid-Atlantic.

We lived and raised our children in South Asia for much of their formative years. Some folks think we have some unusual family traditions as a result. There's nothing like our much anticipated Christmas Biryani. 💜

#xmasdinner #christmasdinner
#biryani #byriani #raita #naan #saffron
#indianfood #pakistanifood #hindustani #desicuisine #holidayfeast #homecooked #familydinner #aromatic #traditionalfood #southasianfood

Spice up your evening with our sizzling Chicken Tandoori, expertly marinated and cooked to perfection. The blend of spices in our Tandoori chicken is carefully balanced to bring out the perfect amount of heat and flavor. Visit Lal Qila Restaurant and relish this culinary masterpiece.
Or order online at https://lal-qila-restaurant.square.site/s/order
Or call us at +61 8 9468 3600
#pakistani #NorthernIndian #cuisine #restaurant #pakistanifood #indianfood #dining #takeaway #orderonline #takeawayfood #LalQilaRestaurant

Lal Qila is a Halal BYO Restaurant in Perth offering Pakistani & Northern Indian cuisine. We use hand-slaughtered chicken. We aspire to provide you with heavenly flavors and taste that leaves you in a food trance. We provide Breakfast Buffet, Dine-in, Take-away, Beverages & Catering services.
Please Visit: https://lalqilaperth.com.au/
Or call us at +61-8-94683600
#pakistani #northernindian #cuisine #restaurant #pakistanifood #indianfood #dinein #takeaway #catering #halalfood #LalQilaRestaurant