In the Mughlai cuisine category of Pakistan there are abundant vegetable dishes. As Pakistan’s primary sector is agriculture, therefore it is not astonishing to find rice, wheat and a variety of vegetables being the main part of the Pakistani diet. Particularly all dishes from rice and vegetables are seasoned with karri, which a mixture of spices including such obligatory components as powder is made of boiled and dried roots of turmeric, red chili pepper or cayenne pepper, seeds of fenugreek and coriander. Besides this zeera or the India caraway seeds, black pepper and garlic, ginger and saffron can be added to make a scrumptious vegetable dish. Mughlai recipes of the most refined vegetable dishes from Pakistan also contain cloves, cardamom, cinnamon and nutmeg to make the dish more oriental. Many of the dishes that you find with regard to vegetables in the Mughlai cuisine category of Pakistan also use meat in them, as Pakistani’s are meat lovers. On the whole, whether boiled, steamed sautéed or cooked in a sauce, one thing that all Mughlai vegetable dishes have in common is that they are always flavored with some spice or other. As in the western cookery, vegetables are eaten as dishes in their own right or used for stuffing’s or cooked with meat, poultry, fish or dal. They also crop up in desserts, as in the case of the Carrot halva.