Adrak Lehsun Ki Sabzi is a spicy Indian curry made with ginger and garlic. It is a traditional Punjabi recipe mainly prepared during the winter season to keep you warm and boost immunity. It is known as Chitt (Ch-itt).
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
- keeps you warm
- boosts immunity
- home remedy for cold and cough
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.
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.
More Indian Curry Recipes
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Adrak-Lehsun Ki Sabzi (Punjabi Chitt)
- Heavy Bottom Kadhai
- ⅓ Cup chopped ginger
- ⅓ 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
- ⅓ Cup water
- 1 Cup milk, at room temperature
- 2 tablespoon chopped fresh coriander
- 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.
- 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.