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
- 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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Adrak-Lehsun Ki Sabzi (Punjabi Chitt)
- Blender
- Heavy Bottom Kadhai
Ingredients
- 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
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.
Recipe 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.
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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.
Easyfoodsmith says
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 🙂
Hina Gujral says
Great to know that. This one is my MIL’s recipe so followed her instructions. Looking forward to your’s version of the same.
Tania Corinne says
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!
Hina Gujral says
You made my day. I am so hear that you and your family loved it. Thank you so much for the kind words.
Nicole Gutierrez says
Holy shit! Is this STRONG! I’m sorry but this was way too pungent for my tastes buds. Too bad I had to throw away the first batch, but the second round tasted so much better. I cut the ginger down to 1 inch size and 2 garlic cloves. Now I can enjoy it! Thanks for the recipe.
Hina Gujral says
Yes, it has a bold and warming taste. But once you are able to adjust it as per your taste it is a perfect dish for the cold winter nights.
Sonia says
My Mom use to make it during winters especially if we had cough or cold. Will try it tonite. Only difference is she would add Khas Khas and 1 tsp of besan.
Hina Gujral says
Wow, that is a unique twist. I will surely try your mom’s version too.
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hina Gujral says
I am so happy that you liked it!
JYOTSNA Nangia says
Hi Hina,
I remembered my Naniji today who sometimes during winter used prepare this, but she never used to put milk in it.Tonight l shall try it recipe. Thanks for sharing this recipe.
Hina Gujral says
Every Punjabi family has their own chitt version. This is my mother-in-law’s version of the recipe. Hope you like it!
Jagdeep Singh says
We make this often. My mom makes and i learnt from her. We add water 30% and 70% Milk.
It should be actually be called Cream of Ginger Garlic Soup
Hina Gujral says
Every Punjabi family has their Chitt recipe. It is a delicious dish for rainy season or winters.