Easy Cooking Recipes For Beginners Pakistani – Today I am sharing a step by step guide on how to make the easiest salan in Pakistan. All you need is ginger garlic paste, onion, powdered spices and your favorite cut of meat. The best part about this recipe is how easy and versatile it is – you can make several variations of the salan with the exact same ingredients, like:
Note that even though you use the exact same ingredients, no two salans/curries taste the same.
Easy Cooking Recipes For Beginners Pakistani
Salan is an Urdu word and is commonly used in Pakistan and India. It’s hard to find an exact English translation, but the word can best be described as a Pakistani or Indian sauce like curry. The Western world uses the word curry to refer to almost all dishes from the Indian subcontinent. In fact, there are many differences in how different “curries” are prepared. For example, my basic salan recipe is made with just onions and powdered spices, but there are many variations of salan depending on the spices, toppings, and other ingredients used. Chicken karahi is made with tomatoes and chicken qorma is made with fried onions and yogurt. Aloo gosht ka salan is made with red meat and potatoes.
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Salan can also be meat-based or vegetarian. For example, vitas ka salan is a chicken curry with gravy. If there was no sauce, the chicken curry would be called bhuna chicken (dry style chicken curry) and if the sauce was a soup, it would be called shorba chicken (broth chicken curry).
A step-by-step guide to making Pakistani salan (and how to make several variations using the same ingredients):
After reading this salan guide, you can make any type of Pakistani salan whether it’s a regular chicken ka salan (chicken curry) or a red meat salan using goat meat (known as mutton in mainland India) or lamb. , or beef. You can also use this recipe to make a dry style chicken salan called chicken bhuna or a more flavorful version called chicken shorba. In fact, you can even make qeema, which is a Pakistani curry made with minced meat, or a vegetarian salan like anday aloo ka salan (potato and egg curry).
Clockwise from the top are sliced onions, diced onions, onion paste, and fried onions. All kinds of onions can be prepared with salan.
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Bring the salan to a boil, then reduce the heat to low, partially covering the pot, and cook the meat until tender.
Note: The amount of water added also depends on the meat and the cooking method used. If you cook in a pressure cooker (or slow cooker), you will need less water because it does not evaporate. If you are making salan with red meat (goat, lamb or beef), you will need to add extra water as the water will evaporate during cooking. A deboned chicken will need less water than a bone-in chicken. Season the salan according to the amount of water added – more water needs more salt and less water needs less salt.
All four types of salan are made from the same ingredients. Clockwise from top are chicken bhuna, boneless chicken kasalaan, goat meat / mutton and bone in chicken ka salan.
You only need a few ingredients to make salan, but let me tell you, it took time to get the consistency right. Here are some tips on how to make salan.
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Find more Pakistani and Indian curry/salaan recipes for weeknight dinner inspiration. Check the following.
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A step by step guide to making the easiest salan in Pakistan. All you need is ginger garlic paste, onion, powdered spices and your favorite cut of meat. The best part about this recipe is how easy and versatile it is – using the exact same ingredients, you can make several variations of salan like chicken bhuna, chicken ka salan, chicken ka shorba and mutton (goat) ka salan .
1. Sliced onions are my favorite way to cut onions because they caramelize perfectly and dissolve best in the brine. In addition to slices, the following types of onion pieces can be used:
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2. The type of meat used in most Pakistani salan recipes is boneless chicken cut into pieces. In Pakistan, the chicken is sold as a whole bird, and the butcher guts and skins the chicken, then cuts it into the required number; usually 8, 12 or 16, depending on the size of chicken pieces needed. For ½ kg (500 grams), I would like to cut the chicken into 8 pieces. You can also use boneless chicken pieces, beef, bone-in goat (called goat curry pieces) or lamb pieces (available as lamb curry or bone-in lamb curry). Boneless cuts of meat tend to have more flavor than bone-in cuts of meat. Here is a list of Pakistani Instant Pot recipes that are easy to make, healthy (real food is healthy in my opinion) and 100% delicious!
This roundup has a nice mix of tried and true Instant Pot recipes: mostly curries, some pulao recipes, and one of my favorite desserts. Most of these are common recipes from Pakistan and North India, although I have included a few key ingredients (I couldn’t in good conscience leave out the butter chicken). This list is growing, so I recommend bookmarking it anytime you need some Instant Pot inspiration.
Before we get started, here’s the Instant Pot I use to make all of these recipes: (affiliate link) If you’re still on the fence, I hope this recipe roundup convinces you that you can’t live without it! If you are new to the Instant Pot or just want to learn how to use it for Indian and Pakistani cooking, please see my guide on using the Instant Pot for Indian and Pakistani cooking.
If you try any of these recipes, I’d love it if you commented on the recipe and let me know how you liked it! If you’re on Instagram, take a picture and tag me so I can see. I always love hearing from you!
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This Pakistani-style Haleem recipe is authentic, with classic flavor and the perfect consistency… Yet easy to make in the Instant Pot.
The entire Masoor Dal (brown lentil curry) recipe is quick and easy to make in the Instant Pot. This is a no-soak recipe (unless you want to) that you can make with any brown lentils. Healthy and delicious with only 15 minutes total working time! Vegetarian and vegan options.
This Instant Pot Kheer (Pakistani-Indian Rice Pudding) recipe has the classic taste of old-fashioned kheer without the fuss. This is a restaurant-inspired recipe that has been thoroughly tested and perfected until I can confidently call it the BEST Instant Pot kheer.
This Instant Pot Keema (Minced Beef Curry) is quick and easy to make and is full of traditional flavor. It requires simple ingredients and has no whole spices to bite into, making it incredibly versatile and perfect for filling samosas, puff pastry and more. This recipe also includes instructions on how to adjust it on the stove.
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This post will teach you how to make Sarson Ka Saag (Mustard Green and Spinach Curry) in authentic Punjabi style. This recipe includes stovetop and cooking instructions for instant preparation, as well as substitutions if you can’t find mustard greens. Ready in less than 1 hour, this is a great vegetarian curry. Tested to perfection!
This is a simple Pakistani Chana Dal made in an Instant Pot (pressure cooker). Chana Dal (or Split Naut) is cooked with spices and served with a simple tadka for a light dinner. Naturally gluten free and vegan by choice.
Maash ki Dal or sukhi (dry) split urad dal may not be mainstream, but it is loved by everyone who has tried it. This recipe makes it the traditional Pakistani and Punjabi way—dry like ranch but cooked all the way through, and garnished with fine ginger flakes and hot green chilies.
Shami kebabs are tender meatballs made from beef and (split yellow peas) together with onions, herbs and spices. This recipe includes instructions for the Instant Pot and the stovetop! Naturally gluten free!
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This Pakistani Style Instant Chicken Curry features boneless chicken and potatoes and only takes 30 minutes of *total* prep time! This is a simple recipe with simple ingredients, minimal chopping and no complicated steps!
This Instant Pot Nihari recipe requires 30 minutes of cooking time, but that doesn’t compromise the authentic taste of this traditional Pakistani beef stew! Layers of flavor in every bite!
This quick and easy Chicken Pulao recipe takes only 25 minutes of cooking time and results in tender boneless chicken and perfectly cooked rice.
This classic Punjabi style Kadhi recipe is easy to follow but has a homely flavor. If you are new to Kadhi, you will love this step by step safe recipe. Includes Instant