This is the most simple recipe of home-made Gajar Ka Halwa. Very quick to make and delicious to have warm. And it is not even very heavy!

Gajar Ka Halwa


  • 500 gms carrots (grated)
  • 6 tbsp sugar (brown sugar gives the caramalised taste)
  • 1/2 cup whole milk
  • 3 tbsp ghee ((clarified butter))
  • 3 cloves
  • 3 green cardamom cloves


  • Put a non-stick pan on low heat and add ghee.
  • Add cloves and cardamoms to the melted ghee and fry until the cardamoms start getting dark.
  • Add the grated carrots and fry till the water from carrots evaporates.
  • Add sugar and milk.
  • Keep frying on high heat till the milk evaporates and the carrots are really soft.
  • Once all liquid disappears lower the heat and continue to fry until the ghee rises to the top.


And voila! Gajar ka halwa is ready to eat. You can sprinkle khoya on top or have it with a bit of clotted cream on the side. Delicious!
Author: Nadeem Ansari
Course: Dessert
Cuisine: Pakistani, South Asian
Keyword: carrots, gajar, halwa, sweet


Chicken and Chicpeas Curry

Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people


  • Large Pot


  • 1 kg chicken (pieces )
  • 500 gms chickpeas ((approximately 2 tins))
  • 1 onion (medium sized, chopped )
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • 1 tsp coriander poweder
  • 1 tsp chilli powder
  • salt (to taste)
  • vegetable oil (for cooking)
  • fresh coriander (for garnish)
  • whole green chillies (for garnish)


  • Heat up oil, add chopped onions and fry till they are golden brown
  • Add garlic and ginger paste and fry together for a couple of minutes
    Garlic and Ginger Paste - Wise Women Recipes
  • Drain the chickpeas from the tin and run them through water
  • Add chicken and fry for a few minutes
  • Add chilli, salt, and coriander powder. Add some water and cook together till oil is released.
    Chilli powder and coriander powder- Wise Women Recipes
  • Add the tinned chickpeas to the mixture and some water. Cook for a about 5 minutes or so. Make sure to add enough water so that you end up with a gravy but not to much that the dish is watery.
  • Check to see that the chicken is completely cooked through
  • Dish out and garnish with fresh coriander leaves and whole chillies
    Coriander and Whole Green Chillies - Wise Women Recipes


  1. If using dry chickpeas and not tinned ones, make sure to soak them for 24 hours before cooking.
  2. If using dry chickpeas, add them when the chicken is only half cooked. Then add some water and cook the two together till the chicken is cooked and chickpeas are completely soft. Add enough water when cooking to end up with a gravy-like mixture.  
  3. Serve with rice or naan or roti (flat bread). 
Chicken and Chickpeas Curry by Wise Women Recipes
Chicken and Chickpeas Curry by Wise Women Recipes
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Indian, Pakistani, South Asian
Keyword: curry


Potatoes and Cauliflower Curry

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Quick vegetarian dish made with potatoes and cauliflower


  • 2 tbsp vegetable oil
  • 250 gms potatoes (3 medium to large, chopped into 1cm cubes)
  • 250 gms cauliflower (1 medium, florets thinly cut. I also added the leaves)
  • ½ tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp chilli powder (or to taste)
  • ½ tsp corriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • tbsp tomato paste (or one large tomato)
  • salt (to taste)
  • corriander leaves (for garnish)
  • ginger (cut into matchstick size for garnish)


  • Add the oil to a medium sized pot and heat
  • Add cumin seeds, fry till golden on low heat
  • Add the chopped potatoes to the oil and cumin seeds and fry for 3 to 5 minutes on low heat
  • Add ginger, garlic, chilli, salt, turmeric, corriander and cumin powder to the potatoes and fry for 5 minutes on low heat
  • Add tomato paste and stir and then add the cauliflower. Fry together for a couple of minutes
  • Keep adding small amounts of water and stirring. There is no fixed quantity of water to add. Just keep adding small amounts to enable the potatoes and cauliflower to tenderize. Keep stirring till both the vegetables are soft to touch. Dish out and garnish with corriander leaves and ginger sticks
    Gobi aloo (potato and cauliflower curry). A Pakistani dish popular in the Punjab region. By Wise Women Recipes
  • Serve with flat bread (roti) and mango pickle.
    Aloo gobi dish (potato and cauliflower) on a plate. Wise women recipes
Author: Saima Baig
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: dinner recipe, easy, lentils, daal, vegetarian, rice, Pakistani

A popular Pakistani meat dish eaten with naan or roti. This is our own recipe and turns out to be a fantastic dish wih amazing flavour. This is an original recipe by Nadeem Ansari. Try it out!

  1. Chop up tomatoes and put them in a wok with vegetable oil
  2.  Add whole cumin seeds
  3. Crush corriander seeds and add them to the tomatoes








4. In a bowl mix garlic and ginger paste with salt, red chilli (we also add degi mirch, a mild chilli used to add colour and taste rather than heat), cumin powder and corriander powder








5. Add chopped up fresh corriander stalks to the tomatoes and spices

6. Cook the tomatoes with all the ingredients till they break down and form into a paste

7. Add meat to the tomatoe mixture and cook. Then add water and leave to simmer

8. Once the water has reduced and meat has tenderized, stir the curry for another 5 minutes till the oil has risen to the surface

9. Garnish with fresh corriander leaves.








Serve with naan or roti. Enjoy!


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