Adrak-Lehsun Ki Sabzi (Punjabi Chitt

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Coriander, fresh
  • 100 g Ginger
  • 1 Pod of garlic, whole

• Baking & Spices

  • 1/2 tsp Red chili powder
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Dairy

  • 2 tbsp Ghee
  • 1 cup Milk

Found on funfoodfrolic.com

Ingredients

• 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

Directions

• 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.

Nutrition