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Cooking Together Tastes of Pakistan – Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Pakora & Kachumbar

Main: Butter Chicken & Chapati

We made Dessert: Lemon Posset;



  • – 150-200g gram flour
  • – pinch baking powder
  • – 1 tsp. ground coriander
  • – 1 tsp. garam masala
  • – 1/2 tsp. salt
  • – 1 small tomato, diced into 1cm cubes
  • – 1 red onion, sliced into half moons
  • – 1 thumb grated ginger
  • – 2 cloves crushed garlic
  • – green chillies, very finely chopped (de-seeded if you prefer less heat)
  • – 5 stems fresh coriander, chopped finely
  • – handful chopped spinach
  • – cold tap water to mix
  • – vegetable or sunflower oil for deep-frying


  1. Place all ingredients into a large mixing bowl, add in the water and mix thoroughly until well combined.
  3. Heat the oil to a moderate temperature in a medium sized pan.
  5.  Gently drop tablespoon sized portions of the batter in to the warmed oil, either using your hand or a spoon. You may need to fry in batches depending on the size of your pan. Careful not to overcrowd the oil. Adjust the temp of the oil as necessary ensuring it does not get too hot.
  7.   After 3 mins of frying flip the pakoras over and fry for a further 3 minutes or until cooked through.
  9.  Once pakoras are a golden brown colour and cooked through, remove them from the oil and allow any excess oil to drain before placing them onto some kitchen paper.



  • – 1 inch cucumber diced
  • – 1 large tomatoes diced
  • – 1/4 red onion diced
  • – 3 stems of coriander finely chopped
  • – 5-6 leaves of fresh mint chopped finely
  • – salt and pepper to taste
  • – 1/2 lemon juiced


  1. Mix all the ingredients together in a bowl and serve immediately. Use as much or as little salt and pepper to season as you like. 

Butter Chicken – Murgh Makhani

Ingredients – Serves 3-4:

  • 1 kg diced chicken 
  • 1 large onion
  • 1 small red onion
  • 1 tsp garlic paste
  • 2 inches ginger – peeled and grated
  • 4 green chillis, chopped – use less if you prefer less heat
  • 3 large tablespoons of chopped tinned tomatoes
  • 4 tablespoon natural yoghurt
  • 150g butter
  • 50 ml olive ir vegetable oil
  • 6 bullet chillis – sliced and deseeded 
  • 1 red pepper, chopped and deseeded
  • handful of fresh coriander
  • 250ml fresh cream
  • 1 tsp ground fennel
  • 1 heaped tsp garam masala
  • 1 headed tsp red chilli powder 
  • 1 tsp salt
  • 2 heaped tsp ground coriander
  • 1 tsp mango powder


  1. Heat the vegetable oil with 100g of the butter, when melted fry the onions on a medium heat until brown and soft.
  2. Add the garlic and ginger, fry for 2 minutes roughly.  You will see the colour darken.  Then add the tomato, green chilli, all the dried spices and salt – cook for 3 minutes
  3. Add the yoghurt, mix well and add the chicken.  Make sure the chicken is well covered and stir to make sure the meat is sealed on all sides.
  4. cover the pan, reduce to low heat and simmer for 10-15 minutes until the chicken is cooked through.
  5. Add the bullet chillis and red pepper and increase heat so the excess liquid bubbles off – stir occasionally
  6. The peppers will have softened – then add the cream and increase the temp until the cream is incorprated into the liquid.  The sauce is thicker and darker now.
  7. remove from the heat – sitr through the fresh coriander and the remaining butter.  You can leave the butter in a lump on top to melt slowly – but do stir though before you serve

Chicken Shorba

Ingredients – Serves 3-4:

  • – 3 tbsp vegetable oil for cooking
  • – 1 medium onions, finely diced
  • – 1 small chicken on the bone, diced into small pieces
  • – 7-8 small baby new potatoes, washed and cut in half
  • – 1 clove garlic, crushed
  • – ½ thumb ginger, finely grated
  • – 1 tbsp. chopped tomatoes
  • – ½ tbsp. natural yoghurt
  • – ½ tsp. garam masala
  • – 2 tsp. ground coriander
  • – 1 tsp. red chilli powder mix
  • – ½ tsp. salt
  • – 10 stems of fresh coriander, finely chopped
  • – ½ ltr. boiling water


  1. Heat the vegetable oil in a deep-sided pan. Stir in onion over a low heat, cover and leave to simmer gently for 15 minutes or until the onions have really softened and taken on a light golden brown colour.
  3. Remove lid and increase to a medium heat and let the onions brown to a darker golden colour.
  5. Stir in the garlic and ginger for 1 minute until the garlic and ginger also take on a golden colour.
  7. Stir in the tomatoes, salt and all the ground spices, mix thoroughly for 1 minute until all the ingredients are completely mixed together. Then stir in the yoghurt and the chicken.
  9. Return to a high heat and cook, stirring continuously, for 3-4 minutes until the chicken has sealed on the outside. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  11. Remove lid and stir in the new potatoes, increase to a medium heat and allow any excess liquid to cook away whilst stirring frequently. Be gentle.
  13. Pour in the boiling water, return to the boil then reduce to a low heat, cover and simmer for around 10-15 minutes or until the chicken and potatoes are cooked through.
  15. Remove from the heat, sprinkle in the fresh coriander, stir in and serve.



  • – 1 cup of chapati flour (you can also use wholemeal flour or any other wheat flour)
  • – 65 ml of warm water


  1. Prepare the dough by mixing together ½ cup of water with wheat flour. Slowly add the rest of the water kneading in between.
  3. Knead for 5 – 10 minutes.
  5. Put the dough to one side for about 45 minutes if possible and knead again and set aside until needed.
  7. Place your tawa or frying pan on a medium heat.
  9. Take some dough and make a ball about the size of a small apple.
  11. On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
  13. Place the chapati onto the hot tawa/frying pan.
  15. Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again.
  17. Once cooked place it in foil to keep warm. Make the rest of the chapatis in the same way.
  19. You can butter them if you wish.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon


  1. Squeeze the lemon.
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and whisk in the lemon juice.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers

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