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aerial shot of adrak lehsun ki sabzi in a black Indian kadhai
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4.50 from 2 votes

Adrak-Lehsun Ki Sabzi (Punjabi Chitt)

Adrak Lehsun Ki Sabzi is a spicy Indian curry made with ginger and garlic. Learn to make traditional Punjabi chitt in a few simple steps.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 168kcal
Author: Hina Gujral

Equipment

  • Blender
  • Heavy Bottom Kadhai

Ingredients

  • Cup chopped ginger
  • Cup garlic cloves
  • 2 green chilli chopped
  • 3 tablespoon ghee
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • 1 ¼ teaspoon salt or to taste
  • Cup water
  • 1 Cup milk, at room temperature
  • 2 tablespoon chopped fresh coriander

Instructions

  • To prepare the chitt, first, peel and chop the ginger. Wash it nicely. Next, remove the skin of the garlic cloves. Roughly chop the green chilli.
  • Make a smooth paste of ginger, garlic, and green chilli in the blender. If required, use 2 to 4 tablespoons of water to make the paste. Transfer it to a bowl and set it aside.
  • Heat ghee in a heavy bottom kadhai. Add ginger-garlic paste. Reduce the heat to low and sauté the paste till ghee starts oozing from the sides of the paste. This takes 4 - 5 minutes. Keep stirring the paste while sautéing, so 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 chilli powder, turmeric powder, salt, and saute for a minute. Add water, stir to combine, and bring the curry to boil once over high heat.
  • Now slowly add the milk and keep stirring the curry. Now, allow the curry to simmer over low heat for 5 - 6 minutes. Keep stirring at regular intervals.
  • 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.

Notes

  • I do not recommend using this sabzi for readymade or packaged ginger and garlic paste. The taste and nutritional value of the curry are altered. 
  • Use heavy-bottom cookware for making adrak lehsun ki sabzi. Otherwise, the paste will stick to the bottom of the pan and will burn quickly. 
  • Keep stirring the paste while sautéing so it does not stick to the bottom of the pan.
  • Do not simmer the curry for too long.
  • It is best to serve Adrak Lehsun ki Sabzi fresh and piping hot. 

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 838mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg