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“It’s a straightforward recipe that does a great job of capturing bright Pakistani flavors and is pretty well represented across the country,” she says. Jillani also recommends both turmeric and red ...

Then heat oil in a pan and add cumin along with onions, ginger, garlic and chillies. Cook until everything is light brown. Add yoghurt in the pan and cook for 5 minutes until all the water evaporates.