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.
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.
- 100 gm ginger
- 1 whole pod of garlic
- Salt to taste
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 Cup milk at room temperature
- 2 tbsp ghee
- 2 tsp fresh coriander chopped
- To prepare the chitt, first peel and chop the ginger.
- Next remove the skin of the garlic cloves.
- 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.
- Heat ghee in a heavy bottom kadhai ( buy it here ).
- Now add ginger-garlic paste. Reduce the heat to low and sauté the paste till light golden in colour.
- Keep stirring the paste while sautéing so that it does not stick to the bottom of the pan.
- You will notice after 5 - 6 minutes the ginger-garlic paste comes together and is no more sticking to the pan.
- Add red chili powder, turmeric powder and saute for a minute.
- Now slowly add the milk and keep stirring the curry.
- Bring the curry to a boil once over a high heat.
- Reduce the heat, season with salt and let the curry simmer for 5 - 10 minutes uncovered.
- If required, to increase the quantity of the curry, 1/4 Cup of water can be added.
- Do not simmer the curry for too long. Taste and adjust the seasoning accordingly.
- Garnish with fresh coriander leaves.
- Serve Adrak-Lehsun Ki Sabzi (Chitt) warm with Phulkas.
Recommended Equipment: Hard Anodised Kadhai ( buy it here )