Zainab Shah

Tikka marinade imbues meats and veggies with extreme flavor: Complex, layered heat comes from garam masala and red chiles, garlic adds a delicate depth and ginger a mellow freshness, while yogurt cools, tenderizes and extends flavors from the spices Though traditionally anything with tikka marinade is cooked on coals for smokiness (see Tip), the flavors come together well in a home oven This recipe calls for any fleshy white fish that can stand this mix of heady spices and maintain its structura…

Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and war…

Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia It also makes for an excellent iftar drink: It’s instantly nourishing, and the salt hits differently after a long day of fasting Kala namak, or Himalayan bla…

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices — fiery and smoldering simultaneously — while lemon juice and cilantro add brightness and bring some relief In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp That such complexity comes together in 30 minutes feels like a small miracle.

The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles Use any kind of white fish you like and add more onion for mo…

Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight Okra often gets a bad rap, but in this recipe, searing it in ghee preserves its structure, adds texture and seals any potential stickiness Onion, tomato, red chile powder, ginger and garlic…

Traditional dal takes about an hour to cook This recipe cuts that time in half by using high heat throughout the cooking process, removing extra water once the dal is tender and simultaneously cooking the masala This kind of efficiency does require the use of two utensils, and it means watching a co…

As is the case with every South Asian dish, variations of hara masala murgh abound In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India The stalwarts of the dish across regions are copious amounts of fres…

The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion’s share of its bitterness The result is a…

Vegetable biryani may be the underdog of biryanis since it’s often overshadowed by meatier varieties But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier var…