Adrak-Lehsun Ki Sabzi (Punjabi Chitt)

Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. Find how to make adrak-lehsun ki sabzi punjabi style

Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. If you are somehow connected to a Punjabi household, then there this curry is known as Chitt (Ch-itt).  It 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, soul comforting and robust flavors. We usually crave for chitt on a cold winter evening to dip Phulkas for dinner. There is not one single thing I don’t love about this type of simple, everyday curries. They are nutritious, quick, simple and comfort food to the max. I think there is no reason to not try this Adrak-Lehsun Ki Sabzi at home. 

 

Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. Find how to make adrak-lehsun ki sabzi punjabi style

 

 

 

Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. Find how to make adrak-lehsun ki sabzi punjabi style

 

You know those recipes that you make once, and then you make twice, and then eventually they become part of the weekly menu. Adrak-Lehsun Ki Sabzi is our dinner ritual during the winter season. Reason – ginger and garlic being excellent natural balmy herbs for the freezing winters. Adrak-Lehsun Ki Curry is more like a therapeutic food that tastes delicious too. Usually served in small quantities, just enough to relish one or two Phulkas with it. On certain bad throat days, we prefer sipping Chitt on its own. One thing to keep in mind while making Punjabi Chitt, store bought ginger-garlic paste never works for this curry. The homemade ginger-garlic paste prepared from scratch is what you need to build the flavor explosion. And that is the soul of this curry. No shortcuts to that. 

 

Serve Adrak-Lehsun Ki Sabzi with garam-garam Phulkas for dinner. Other gluten-free, winter curries you might like to try for dinner – Palak Anda Curry, Pahadi Aloo Paani, Mooli Ke Patton Ka Saag.

 

Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. Find how to make adrak-lehsun ki sabzi punjabi style

 

 

Adrak-Lehsun Ki Sabzi (Punjabi Chitt)
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
345 calories
42 g
43 g
17 g
9 g
11 g
187 g
160 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
187g
Servings
2
Amount Per Serving
Calories 345
Calories from Fat 153
% Daily Value *
Total Fat 17g
27%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 43mg
14%
Sodium 160mg
7%
Total Carbohydrates 42g
14%
Dietary Fiber 7g
30%
Sugars 8g
Protein 9g
Vitamin A
17%
Vitamin C
1%
Calcium
21%
Iron
57%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 gm ginger
  2. 1 whole pod of garlic
  3. Salt to taste
  4. 1/2 tsp red chili powder
  5. 1/2 tsp turmeric powder
  6. 1 Cup milk, at room temperature
  7. 2 tbsp ghee
  8. 2 tsp fresh coriander, chopped
Method
  1. To prepare the chitt, first peel and chop the ginger.
  2. Next remove the skin of the garlic cloves.
  3. Make a smooth paste of ginger and garlic in the blender. If required use 1 - 2 tablespoon of water to make the paste. If you find grinding small quantity of ginger-garlic paste difficult in the blender, the same could be done in a stone mortar and pestle as well.
  4. Heat ghee in a heavy bottom kadhai ( buy it here ).
  5. Now add ginger-garlic paste. Reduce the heat to low and sauté the paste till light golden in colour.
  6. Keep stirring the paste while sautéing so that it does not stick to the bottom of the pan.
  7. You will notice after 5 - 6 minutes the ginger-garlic paste comes together and is no more sticking to the pan.
  8. Add red chili powder, turmeric powder and saute for a minute.
  9. Now slowly add the milk and keep stirring the curry.
  10. Bring the curry to a boil once over a high heat.
  11. Reduce the heat, season with salt and let the curry simmer for 5 - 10 minutes uncovered.
  12. If required, to increase the quantity of the curry, 1/4 Cup of water can be added.
  13. Do not simmer the curry for too long. Taste and adjust the seasoning accordingly.
  14. Garnish with fresh coriander leaves.
  15. Serve Adrak-Lehsun Ki Sabzi (Chitt) warm with Phulkas.
Notes
  1. Recommended Equipment: Hard Anodised Kadhai ( buy it here )
beta
calories
345
fat
17g
protein
9g
carbs
42g
more
Fun FOOD and Frolic http://www.funfoodfrolic.com/

Comments

  1. Leave a Reply

    Easyfoodsmith
    January 3, 2017

    I saw your chhitt recipe at FB and hopped over to check it out. I last made chhitt a few years ago but my mother’s recipe is different and she did not use to use milk. I would love to try your version and I guess I will soon post her recipe on my blog :)

    • Leave a Reply

      Hina Gujral
      January 4, 2017

      Great to know that. This one is my MIL’s recipe so followed her instructions. Looking forward to your’s version of the same.

  2. Leave a Reply

    Tania Corinne
    January 4, 2017

    Hi Hina,

    This would be the first time I am posting a comment on any recipe I have tried, not because I don’t want to comment but because I am plain lazy! anyways about this recipe.. I loved it..my whole family loved it.. its in the true sense of its word, comfort food! Thank you for this beautiful recipe!

    • Leave a Reply

      Hina Gujral
      January 4, 2017

      You made my day. I am so hear that you and your family loved it. Thank you so much for the kind words.

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