Zainab Shah

Zainab Shah · NYT Cooking

This version of a traditional Punjabi chicken and potato stew uses some shortcuts — boneless chicken and chicken stock instead of whole chicken thighs, and cashew butter in place of ground cashews — to produce a quick, one-pot meal with complex flavors. The quality of the stock heavily influences the end result, so reach for the best. Onion, ginger, garlic, chile powder and garam masala layer on sweetness and heat while cashew butter adds a rich nuttiness. Serve with lemon wedges for a final hit of brightness.

Zainab Shah · NYT Cooking

Typically cooked on the stove with bone-in goat pieces, this version of a traditional Punjabi meat and potato stew exchanges simmering for the French technique of braising, and swaps goat for boneless beef — the meat is browned first and then finished in the oven submerged in liquid. Beef broth or water do the trick here. Tomatoes provide acidity. The use of whole spices like peppercorn and clove along with chile powder and garam masala, used twice at different points in the cooking process, contribute to the deliciously layered dish. Braising lends more control, ensuring the meat is tender, and potatoes provide quiet moments of relief in an otherwise fiery combination of flavors. Though it takes some time, the steps are simple and the resulting complexly spiced and rich, lip-smacking stew is worth the effort.

Zainab Shah · NYT Cooking

Aloo tikki, or potato cutlets, are a popular South Asian street food perhaps due to the ease with which they travel and their versatility: They can be eaten as a quick, compact snack and also lend themselves to being slathered in chutney and wrapped up in naan for a full meal. The hearty, heavily spiced and textured tikki is commonly found on tea trolleys as well as at mealtimes in homes. They may be served as an appetizer, a side to many main courses or as the meal itself. Typically fried in a small amount of oil, this version calls for baking the cutlets to minimize mess and to efficiently entertain a large party or household. Make the potato mix a few days ahead, or freeze the cutlets for up to 3 months — perfect for spontaneous hosting.

Zainab Shah · NYT Cooking

These spiced scrambled eggs, known in South Asia as anda bhurji, come together in just 20 minutes and are packed with flavor. Cumin, garlic and ginger add layers of earthiness and depth; green chiles bring a fresh heat reinforced by a more fiery red chile; and tomatoes and shallots cook down into a savory, jammy mixture. Beaten eggs are folded in and gently scrambled until soft and curdy, then finished with garam masala and a sprinkle of cilantro. The result is a comforting, versatile dish that’s just as good spooned onto buttered toast as it is scooped up with warm roti. Though not traditional, serving the anda bhurji with simply boiled white rice is just as enjoyable. This recipe is perfect for breakfast, but hearty enough for any time of day.

Zainab Shah · NYT Cooking

Tender and round, Indian eggplants are slit, shallow-fried and simmered in a rich, nutty, spiced gravy in this fiery Hyderabadi dish. There are a few different ways of making it, including stuffing the eggplants with a paste of peanuts, coconut and sesame seeds. This version minimizes tedium by skipping that step and using peanut butter instead of freshly ground peanuts. Whole mustard seeds bring texture and a delicious bitterness. Tamarind paste and cilantro add a citrusy freshness. Though the ingredient list is on the lengthier side, the only ingredient that needs chopping is an onion — and this deeply flavorful dinner cooks in just 40 minutes.

Zainab Shah · NYT Cooking

Thicker and spongier than a crepe and thinner and lighter than a pancake, baghrir is a staple across countries in North Africa, and particularly comforting when enjoyed for breakfast during Eid. Baghrir is made with fine semolina, flour, yeast, salt and sugar, blended with warm water to make a batter and allowed to ferment and gather airiness and tang. When the creamy batter is poured into a hot pan, tiny craters open up one by one across its surface — the process is almost mesmerizing. It makes sense that baghrir is never flipped; the holes serve as receptacles for any sticky, sweet richness the moment calls for. Typically drizzled with a mix of melted butter and honey, this version calls for date syrup (homemade or store-bought) and salted yogurt which add a delicious complexity and balance. The toppings may vary but the spirit remains the same: a bubbled, honeycombed delight meant to hold sweetness.

Zainab Shah · NYT Cooking

This 25-minute recipe for spicy, tangy, flaky fish relies on a bed of aromatic ingredients — ginger, garlic, onion, sesame oil — and a saucy blanket of tamarind. The easy sauce comes together quickly because the key ingredient, common in South Asian, Southeast Asian and Mexican cooking, is zingy tamarind concentrate. In addition, sweetness from sugar adds balance while chile powder and Thai green chiles bring the heat. It’s a lively, complex dish with a satisfyingly simple preparation that’s out of the oven and on your weeknight table in no time. Serve with white rice.

Zainab Shah · NYT Cooking

How to cook rice to its perfect texture is an art: too much water and it’s gloppy; too little, and it’s dry and brittle. If it’s cooked for too long, it smushes together; not enough time and it’s grainy and hard. Different types of rice require different cooking methods, too. This recipe, specifically for long-grain basmati rice, boils it down to a science. The rice-to-water ratio used here is 1 cup rice to 1 ½ cups water, but thoroughly drained rice, heat levels, cook time and resting time can all impact results. Even the size of the pot matters; you’ll want to select a small one in which the water level rises an inch above the rice level. Follow the steps exactly and cooking long-grain basmati rice is no longer an experiment but a formula.

Zainab Shah · NYT Cooking

Also known as potato chops, these treats trace their roots to the kitchens of Christian communities across India, Pakistan and Iraq, where they became a celebratory staple at weddings, holidays and family feasts. Golden and crisp on the outside, soft and savory within, potato chops are the ultimate comforting classic. Beloved as both a snack and a centerpiece dish, these shallow-fried patties are made by encasing a spiced ground meat filling — often beef or lamb — in a smooth, seasoned layer of mashed potatoes, then pan-frying until golden brown. (The spices often vary depending on the cook’s background or preferences.) The result is a satisfying contrast of textures: creamy potatoes that give way to a fragrant, spiced ground meat center. Making them is a labor of love: There’s some peeling, mashing and filling involved, and you’ll use more than one pan, but the reward is undeniable.

Zainab Shah · NYT Cooking

These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables. Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main. Peas balance with sweetness. And although 4 tablespoons may seem like a lot of butter, in the end it’s vital to the characteristic texture of the dish: rich, glorious sloppiness. Served on a mini bun, the basic ingredients rise to the occasion and make for a fun and satisfying, albeit messy, slider.

Zainab Shah · NYT Cooking

Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold.

Zainab Shah · NYT Cooking

Grilled cheeses come in many flavors and shapes depending on the cheese, bread and condiments used. This version opts for relatively mellow, creamy Brie topped with tangy mango chutney and earthy spinach. Mayonnaise is slathered on the side of the bread slices that cook on a preheated pan for a guaranteed crunchy crust, and the two halves of the sandwich initially cook separately to ensure the Brie melts nicely. Feel free to adjust the amount of mayo, cheese and chutney depending on the size of your bread slices (and your taste). To make a simple, comforting appetizer or shareable snack instead of a sandwich, remove the grilled cheese halves from the pan after Step 3, cut into rectangles or triangles and serve.

Zainab Shah · NYT Cooking

Broccoli florets are simmered in coconut milk and almond butter then topped with slivered almonds, resulting in a nutty, luxurious main or side in just 30 minutes. Malabar pepper, grown and commonly used in the south of India, has a delicate lingering heat. (You could use another black pepper, but if the former is an option, try it.) Garam masala dials up the spice and an onion provides subtle sweetness. Serve with rice or roti.

Zainab Shah · NYT Cooking

Paneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main. ​​Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes, but this version skips the hassle and achieves the same creamy, nutty richness. Red chile and fresh Thai green chiles layer in a touch of heat. Substitute firm tofu for paneer to make the dish vegan, and spoon the leftovers over noodles for another meal.

Zainab Shah · NYT Cooking

South Asian korma is typically a nutty, creamy and comforting meat or veggie curry, mildly spiced and prepared with yogurt and cream. This version calls for chicken and instead of a homemade paste of crushed cashews, includes cashew butter, saving time and adding another layer of luxury to the dish. The end result is an efficient yet decadent meal in about 30 minutes, with a hint of heat from chile powder. Riff on it by adding quick-cooking veggies if you like, and serve with rice or roti.

Zainab Shah · NYT Cooking

Variations of chana masala, which means spiced chickpeas, are found across South Asia. This version, particularly common in Punjab, calls for a simple spiced onion and tomato mixture, which serves as the foundation for the humble chickpea. The nutty and buttery legume benefits from both dried chile powder and fresh chiles, coriander and the spice blend garam masala. Thinly sliced ginger and cilantro, added upon serving, add freshness. Both canned and dried chickpeas work for this dish, and in the case of the former, the resulting bowl of comfort feels nothing short of a miracle in under 30 minutes.

Zainab Shah · NYT Cooking

Kofta are delightful little balls of heavily spiced ground meat, most often beef or lamb. They exist on a spectrum of flavors and textures across multiple regional cuisines and even continents (and spelling variations exist). In Pakistan, they are tender and cooked in a spiced gravy. This kind of preparation makes them perfect to eat over basmati rice and roti, the gravy poured over the former or sopped up with the latter. Though traditionalists will say poppy seeds are a must, this chicken version makes allowances for what might be available. Gram flour acts as a binding agent and vinegar is a tenderizer. Make the kofta ahead of time (and the gravy, too, if you like) and freeze for up to three months. To cook from frozen, add the kofta directly to simmering gravy.

Zainab Shah · NYT Cooking

Pakistan’s original meat and rice dish for special occasions, yakhni pulao is the demure rival to the more lavish, layered and spiced chicken biryani. Unlike biryani, yakhni pulao is delicately spiced and the rice is cooked in a quick yakhni (broth) made from the bone-in chicken pieces, which get added back to the rice toward the end of the cooking process. Golden sautéed onions give the pulao its distinct earthy color, while aromatic peppercorns, cumin, cloves and cinnamon flavor the rice. Green chiles provide a kick and yogurt a bit of sourness. Serve with a hefty curry like kaddu with greens and shrimp, butter paneer or Kerala-style vegetable korma, or alongside dal like masoor dal, sabut masoor dal or chana masala, or by itself.

Zainab Shah · NYT Cooking

A comforting snack made for kids and adults all across South Asia, chile cheese toast is endlessly riffable. From simply sliced white bread and Cheddar, popular with the kids, to something fancier using brioche or sourdough, variations are abundant. Play around and adapt ingredients to find the best version for you. Serve at tea time as a snack, pack in a lunchbox or enjoy as a meal on a busy afternoon that may require ease and comfort.

Zainab Shah · NYT Cooking

Typically prepared with beef and sometimes chicken, this version of the traditional Pakistani dish uses canned beets instead of fresh ones. That cuts down on both cooking time and cleanup while achieving the same results: a comforting earthy, sweet and spicy curry with a dramatically deep purple appearance. Sourness from yogurt and lime juice balances the sweetness of the beets, while ginger and garlic add layers of flavor and complexity. Riff on the recipe by adding leafy greens like spinach a few minutes before adding the spices. Serve with rice or roti.

Zainab Shah · NYT Cooking

A Desi cilantro-mint chutney adds verdant, fiery flavors to tender shredded chicken in these herbaceous, tangy lettuce cups. The heat from the green chiles, warmth from the cumin and cooling sourness from lemon juice and Greek yogurt are stellar supporting acts for the otherwise everyday chicken breast, creating a chicken salad of sorts. Make the green chutney in advance and use any extra as an accent for other meals; it’s especially good with samosas, kebabs, fritters, on sandwiches, in yogurt and with any meal that includes rice and curry. Any leftover chicken salad is excellent for sandwiches or on its own.

Zainab Shah · NYT Cooking

Vijay Kumar, the chef behind the Michelin-starred restaurant Semma in New York City, once told me, “Coconut and spices have a love connection.” Inspired by an intricate beef curry he taught me, this recipe has been reimagined for home cooks. There are still many ingredients and steps, and every one earns its place. This is a dish of texture, aroma and deeply coaxed flavor, where whole spices are toasted until they bloom with warmth and then get blended into a rich paste. That paste becomes the backbone of the curry, lending a complexity and depth that ground spices alone can’t achieve. Simmered with coconut milk and spiked with green chiles, the final curry is velvety, robust and soulful; the kind of dish that rewards patience and turns an ordinary dinner into a celebration. Serve it with paratha, rice or roti, and let the sauce shine.

Zainab Shah · NYT Cooking

This dish brings the cozy richness of a South Indian coconut curry to a weeknight noodle bowl. Noodles are tossed in a quick sauce of coconut milk, garlic, ginger and warming spices, then brightened with cilantro. Shrimp cooks directly in the sauce, absorbing the fragrant flavors, though the dish is just as satisfying with tofu or vegetables. Optional mustard seeds and curry leaves add extra depth and crackle, but the recipe is designed to be flexible, leaning on pantry staples. With a luxurious, layered sauce, this filling, 30-minute meal feels like a small miracle.

Zainab Shah · NYT Cooking

Ghee, which is used extensively in South Asian cooking, is made by slowly browning butter, then straining its solids. This creates a higher smoke point, making ghee ideal for cooking methods that call for higher temperatures like frying, or browning meat. The flavor profile is rich and nutty; it has all of the best parts of butter, but concentrated. Keep it in an airtight container in the fridge for up to a year.

Zainab Shah · NYT Cooking

Heavily spiced with peppercorns, fresh ginger, cumin and garam masala, this slow-cooked stew is rich with meltingly tender beef and thickened with tender, broken-down dal and barley. It’s typically prepared in big pots to feed a crowd for special occasions like Eid in Muslim communities across India and Pakistan. While haleem is traditionally slow-simmered on the stove for a few hours (see Tip for the stovetop method), this version, made in an Instant Pot, achieves a similar result in just over an hour. Briefly pulsing the stew in a food processor or using an immersion blender during the final moments of cooking is the easiest way to achieve the stew’s signature silky texture, but vigorous whisking will also do the trick. Serve with roti, naan or pita.

Zainab Shah · NYT Cooking

That bunch of cilantro or mint threatening to wilt in the fridge is ideal for this vegetal, herby, luxurious paneer dinner—even better if the herbs are fresh. Bright, peppery cilantro blended with refreshing mint makes the perfect backdrop for mild, milky paneer, while green chiles bring a complementary edge that’s fortified with heat from red chile powder. Cumin seeds add texture and earthiness, and zesty lemon juice ties it all together. Unlike the tomato-based curries typical in the northern parts of India and Pakistan, green (or hara) curries like this one rely on crushed-up nuts for richness. This recipe calls for a formidable shortcut: cashew butter. For even more creaminess, don’t skip the yogurt.

Zainab Shah · NYT Cooking

The base for this stew is a simply spiced, South Asian–style preparation of kaddu, or squash, seasoned with ginger, garlic, cumin, chile powder and garam masala. In this recipe, the addition of coconut milk, kale and shrimp leads to a complex, flavorful and hefty meal. The sweetness of the coconut milk provides a counterbalance to the heavily spiced squash, while greens add a touch of bitterness. To save on prep time, you can use 6 cups of store-bought precut squash instead of peeling and chopping your own. For a vegetarian version of this dish, you can simply skip the shrimp.

Zainab Shah · NYT Cooking

This no-bake dessert, or mithai, is commonly found in sweet shops across South Asia. Kalakand is typically made by cooking milk and sugar until the milk almost solidifies — a process that takes many hours. This version uses a shortcut: condensed milk and grated paneer. The use of these two ingredients cuts cooking time down to about 10 minutes. Top with any mix of nuts to balance the sweetness and add texture. The result is a milky, decadent, soft and chewy dessert that is fantastically and complexly sweet. Kalakand does need a minimum of 2 hours in the fridge to set, which requires some planning ahead. It keeps in the fridge for up to a week in the rare case of leftovers. If soft, crumbly paneer is not available, opt for ricotta.

Zainab Shah · NYT Cooking

This chicken dish with deep fiery flavor is traditionally made with bone-in chicken pieces and, like chicken karahi, its more common counterpart, it’s served in restaurants and homes across South Asia. Unlike chicken karahi, though, this dish is particularly convenient to make if there aren’t fresh tomatoes laying around. This recipe, which uses boneless thighs, can be made with pantry staples and comes together in 30 minutes for a weeknight meal that layers heat and packs a punch. Malabar pepper, grown and commonly used in the south of India, has a delicate lingering heat. (You could use regular black pepper, but if the former is an option, try it.) Lemon juice, julienned ginger and Thai green chiles add freshness; Greek yogurt cools it all down.

Zainab Shah · NYT Cooking

This comforting ground-chicken dish is layered with typical Desi spices: cumin, chile powder and garam masala. Finished with tender baby spinach, it has all the makings of a satisfying one-pot meal. In most keema (or ground-meat) curries from the Indian subcontinent, onions and meat are sautéed separately in two steps, but this recipe calls for cooking them together, along with ginger and garlic, a shortcut that saves time without sacrificing flavor. Spices and tomatoes follow, and a hefty amount of quick-cooking baby spinach is added toward the end, adding a mild earthiness that balances the bold spices. A splash of lemon juice adds freshness and brings everything together. Serve it with rice or roti for an easy, flavorful meal that comes together in about a half hour.

Zainab Shah · NYT Cooking

There are said to be more than three hundred kinds of kibbeh in Aleppo, the Syrian city where Rala Ziadeh, the chef and co-founder of Lammeh, a catering company in Brooklyn, was born. In this adaptation of her recipe, the hashweh, or filling, is spiced ground meat and nuts, wrapped in a supple dough of bulgur and meat, and then fried until crisp and golden. Though traditionally deep-fried, this version is pan-fried for ease. (Kibbeh can also be baked in a sheet pan as well.) Yes, it takes time, soaking and kneading, shaping and stuffing, and you’ll need a sturdy food processor. But the result is deeply worth it — a confetti of textures, with soft meat, sweet onions, crunchy nuts and a chewy bulgur crust. The formed kibbeh freeze well, ready to fry on demand for gatherings, family dinners or a taste of home.

Zainab Shah · NYT Cooking

Traditionally prepared over coals or in a tandoor for maximum char and smokiness, chaap (the Urdu and Hindi word for “chop”) is known for its deeply heady marinade and tender meat. This version substitutes lamb shoulder or loin chops for the customary mutton without compromising flavor. A yogurt-based marinade gently tenderizes the meat while a robust blend of cumin, coriander, Kashmiri chile and garam masala imparts complexity. Though ideally grilled, the chops can also be pan-seared and finished in the oven, making this dish both accessible and impressive. It’s a compelling way to bring the depth of restaurant-style South Asian cooking into the home kitchen.

Zainab Shah · NYT Cooking

Ripe mangoes work best as a base for this sticky, deliciously sour and heavily spiced condiment. The intense sweetness of the cooked mangoes is fittingly balanced by apple cider vinegar, crushed red pepper, ginger and garlic; nigella seeds add some texture and bitterness. One dollop of this chutney lends a kaleidoscope of flavors to any meal or snack, from a simple sandwich to a kebab or roast chicken. Mango chutney typically tends to be somewhat thick, but if you prefer a looser texture you can add more water during the cooking process. You can adjust the bite as you like, keeping as many or as few mango chunks intact as you’d like. This chutney is customizable, but its punchy flavors remain.

Zainab Shah · NYT Cooking

Tender, creamy, earthy black-eyed peas spruced up with ginger, garlic, chiles and hefty spices like Kashmiri red chile powder, cumin seeds and garam masala result in a comforting, piquant main. This dish is equally suitable for solo dining — the simple preparation results in versatile leftovers that can be had on toast, with eggs or cooked shredded meats — or for feeding a crowd. The cooking method is typical for beans and peas across South Asia, and the recipe works just as well with any cooked beans from chickpeas, kidney beans, peas or whatever cooked or canned variety may be handy.

Zainab Shah · NYT Cooking

According to Punjabi lore, this heavily spiced chicken and chickpea dish was born during Emperor Shah Jahan’s imprisonment, when his cooks were challenged to create luxurious meals from humble chickpeas. Traditionally made with bone-in chicken, this streamlined version calls for boneless chicken thighs, browned then simmered with chickpeas in a complex tomato-onion base with ginger, garlic and green chiles. A few simple ingredients here result in a hearty, one-pot dish that delivers layers of flavor in just 30 minutes. The spritz of lemon and scatter of cilantro at the end add freshness. Serve it with rice, roti or by itself.

Zainab Shah · NYT Cooking

This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself.

Zainab Shah · NYT Cooking

This roast chicken is built on layers of warmth and citrus, which provide a balance of spice, bitterness and brightness that transforms a simple bird into something deeply aromatic. Butter infused with orange zest, dried peel and cardamom seeps into the skin, flavoring the meat as it roasts over a bed of onions. A halved orange and head of garlic tucked into the cavity infuse it from within, while black pepper and cloves lend depth and a touch of heat. The result is a bird that’s burnished and fragrant, with a pan sauce brightened by fresh orange juice. Add carrots and potatoes to the roasting pan (see Tip), and your meal is complete.

Zainab Shah · NYT Cooking

Served at restaurants on both sides of the Pakistan-India border, this spicy, sticky paneer’s popularity is testament to China’s culinary influence on the region. The word “dry” in the title references the preparation’s consistency compared to more saucy, gravy-rich dishes. Coating paneer in batter then frying it gives the mild fluffy cheese a crispy crust, then tossing it in a thick chile-soy sauce imbues it with salt and heat. Onion and bell pepper provide just enough fresh, sweet relief until the next bite. The dish forms a deluge of pleasurable textures and fiery flavor in 30 minutes. If you’d like, you can substitute tofu for the paneer and skip the batter frying.

Zainab Shah · NYT Cooking

This version of the endlessly riffable, quick and comforting meal of fried rice is inspired by both Chinese and Indian flavors. Paneer, the firm, mild South Asian cheese, is first cooked in soy sauce, developing a sticky, umami-rich coating. Homemade and store-bought paneer work equally well in this recipe, and its mellow flavor provides the perfect backdrop for salt and spice from soy sauce and green chiles. Frozen veggies thaw in minutes in the same skillet the rice cooks in and this handy shortcut significantly cuts down prep time without compromising on flavor. Cilantro adds brightness and scallions bring a juicy, edgy crunch.

Zainab Shah · NYT Cooking

Paneer, a mild and firm cheese widely used throughout South Asia and beyond, makes the perfect base for this salty, spicy snack or starter. The addition of rice flour to the batter for these bite-size fritters makes for an extra crispy coating. Chaat masala, a funky, umami-rich spice blend readily available at Indian grocers, adds notes of sour mango and earthy cumin — perhaps the defining flavors of this ultimate fried cheese snack. Homemade or store-bought paneer works for this recipe, although the latter tends to vary in consistency. If the variety available is on the firmer side, soak the cubes in warm water for 10 minutes and drain before using. Serve with store-bought or homemade mint or mango chutney.

Zainab Shah · NYT Cooking

This stir-fry is doubly peppery, thanks to a combination of shishito peppers and plenty of coarsely ground black pepper. Though most of the shishitos are mild, the occasional one packs a punch, adding a delightful unpredictability to any meal. The peppers are fried on high heat until they blister, bringing smoky depth and texture. Soy sauce and toasted sesame oil make a fine (and quick!) marinade for steak strips that are seared in the same wok. Ginger and garlic enhance an umami-rich sauce that makes the steak and peppers shine. Serve with white rice for a formidable weeknight meal in under 30 minutes.

Zainab Shah · NYT Cooking

Hearty slabs of cauliflower are deeply caramelized in the oven on high heat then dressed with a riff on the traditional Vietnamese nước chấm sauce — an umami-rich mix of fish sauce, rice vinegar, sugar, garlic and chiles. Fish sauce and garlic add pungency, vinegar brings a touch of sourness (in place of more traditional citrus), sugar rounds out these strong flavors with some sweetness, and chiles bring the heat. Mild, subtly sweet cauliflower benefits a great deal from getting burnished in the oven, and again from the sauce, while crushed roasted nuts add texture and bring out the vegetable’s nuttiness. Serve this dish as a starter or side, or supplement with rice to make it a main.

Zainab Shah · NYT Cooking

Widely considered the Rolls-Royce of Desi kebabs, shami kebabs have a silky smooth, almost creamy texture, with a thin outer shell that forms at the time of frying, giving the kebabs structure. The key to achieving the crisp exterior and creamy interior is cooking well-marbled chunks of beef with spices and chana dal until tender, then running the mix through a food processor. This paste-like mixture is used to form round patties, slightly smaller than hockey pucks. You can dip them in egg and shallow-fry right away, or freeze them, uncooked, to enjoy later. Like samosas, they freeze well, so are often found side by side at tea time, quickly fried up as a snack for unexpected guests. They also make for excellent sides at lunch or dinner, especially on special occasions. Sandwich a leftover kebab or two in a potato roll, add ketchup and a fried egg for bun kebab, the ubiquitous Pakistani street food.

Zainab Shah · NYT Cooking

Commonly cooked in restaurants and street stalls across India and Pakistan, chicken tikka is typically prepared with marinated bone-in pieces and cooked on coals or in a tandoor. This preparation of chicken tikka uses boneless, skinless chicken thighs and a broiler for the same effect — layered, slightly smoky flavor from charred edges of otherwise juicy, tender chicken thighs. With minimal cleanup, this dish is delicately sweet, deeply spiced and has a confetti of textures. The chicken is marinated in ginger, garlic and a mix of heady South Asian spices — red chile powder, cumin, garam masala — and yogurt is used as a tenderizer. Thirty minutes of marination does the trick but overnight is better. Bell pepper and onions sweeten during broiling and their edges char and crisp up too. Plus, juices from the spiced chicken further flavor the vegetables. Eat any leftovers in a salad or sandwich.

Zainab Shah · NYT Cooking

This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.

Zainab Shah · NYT Cooking

A few simple elements — shredded rotisserie chicken, smashed, salted and drained cucumbers, and a sweet and spicy dressing — come together quickly in this Sichuan-inspired salad. The end result: a fresh, crunchy, flavorful main, served cold with no cooking time, perfect for hot summer days when turning on a stove feels like a Sisyphean task. It keeps in the fridge for a few days and tastes even better once the cucumbers have had a chance to marinate and soak up the briny dressing overnight. For a whole other salad, add chickpeas to whatever’s left, or sandwich leftovers between a couple of slices of bread to make a far-from-ordinary lunch.

Zainab Shah · NYT Cooking

Sweet, delicate shrimp, roughly chopped, make the base for these patties, flavored with spices typical in Desi cooking: chile powder, cumin, garam masala, ginger and garlic. Bread crumbs soak up any excess moisture, and, along with egg, help bind the ingredients together. The result: a sturdy patty that freezes well (see Tip) and can be pan-fried or even grilled, excellent for summer barbecues. Serve with dollops of mint or mango chutney or both.

Zainab Shah · NYT Cooking

This Pakistani-style chicken soup uses a delicately spiced yakhni, or broth, as its base. Whole spices like black peppercorns, cloves and cinnamon sticks permeate the nourishing, gelatin-rich soup made from a whole chicken (bones and meat), slowly simmered over a few hours. The addition of a blackened onion adds sweet smokiness, while the spices and a nub of ginger add depth and complexity. Though the base of this soup is formidable, the fixings do most of the talking. Lemon juice and green chiles provide a much-needed zing, freshly ground black pepper adds even more warmth and cilantro brings a touch of herbaceousness. Adjust the fixings to your liking and preferred spice level. Add white rice to the soup for a more robust meal.