Chitt is no ordinary curry. I’m talking about the kind of curry that hits the perfect score when it comes to – easy cooking, minimal ingredients, warm and comforting with robust flavours.
Adrak-Lehsun Ki Sabzi is our dinner ritual during the winter season. Reason – ginger and garlic are excellent natural balmy herbs for the freezing winters.
Reasons To Try This Chitt Recipe
vegetarian gluten-free keeps you warm boosts immunity home remedy for cold and cough
Ingredients Required
Ginger and Garlic: One thing to keep in mind while making Punjabi adrak lehsun ki sabzi, store-bought ginger-garlic paste doesn’t work for this curry. The homemade ginger-garlic paste prepared from scratch is what you need to build the flavour of the curry. Spices: Salt, Red Chilli Powder, Turmeric Powder, Coriander Powder Ghee: A Punjabi Chitt is cooked only in pure ghee. It adds to the flavour and nutritional value of the curry. Other Ingredients: Milk, Fresh Corriander, Water
How To Make
Step 1) For making adrak lehsun ki sabzi, you need fresh ginger and garlic. Roughly chop them along with one or two green chillies. Step 2) Make a smooth paste of ginger and garlic in the blender. If required, use water to make the paste. Step 3) Heat ghee in a heavy bottom kadhai or casserole. Step 4) Now add ginger-garlic paste. Reduce the heat to low and sauté the paste till oil ooze from the sides (images 1 & 2). Keep stirring the paste while sautéing, so it does not stick to the bottom of the pan. Step 5) Add red chilli powder, turmeric powder, coriander powder, salt, and saute for a minute (image 3). Step 6) Add water, stir to combine, and bring chitt to a boil (image 4). Step 7) Add milk, stir, and allow the curry to simmer over low heat for 5 – 6 minutes, stirring at regular intervals. Punjabi Adrak Lehsun Ki Sabzi is ready to serve. Garnish with fresh coriander leaves.
Serving Suggestion
In a Punjabi household, adrak lehsun ki sabzi is a main course dish. Usually, it is served in small quantities, enough to relish one or two Phulkas with it for dinner. On certain bad throat days, we prefer sipping Chitt on its own like soup. I do not recommend storing it in the refrigerator as the nutritional value of the curry is lost. It is best to make it fresh and serve it warm.
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