Ginger-Garlic Sabzi (Chitt) Is An Immunity-Boosting Indian Dish Punjabis Swear By

Indian spices are famend for his or her therapeutic properties. All widespread Indian spices are wealthy in antioxidant content material that contributes in enhancing and constructing our immune system. Ginger and garlic are two of essentially the most generally used Indian spices; virtually all our meals are flavoured with them. The truth is, the utility of ginger goes past meals and extends to drinks like tea. Ginger and garlic have at all times been thought-about as accompanying components for our most important dish however this recipe elevates them to be the star components of this well-known Punjabi dish of adrak lehsun ki sabzi.

As the recent climate paves approach for monsoons, and winters quickly after, Punjabi households begin making ginger-garlic sabzi extra usually to fight seasonal infections. Additionally known as ‘chitt‘ in regional language, it is thought-about extra of a therapeutic dish and tastes merely wonderful. Milk or curd is added to the ginger-garlic paste to make it creamy or tangy, and this dish wants a minimal quantity of spice powders to boost its style. It’s tremendous straightforward to make and might be paired with rotis or parathas with out requiring another facet dish for the meal. Simply keep in mind this – store-bought ginger-garlic paste will not yield the identical soul-comforting style and the freshly ready ginger-garlic paste at home.

(Additionally Learn: How To Keep Homemade Ginger-Garlic Paste Fresh For Months)

Step-By-Step Ginger-Garlic Sabzi Recipe –

Elements –
(Serving – Three-Four)
Half cup ginger, chopped
Half cup garlic, peeled and roughly chopped
1 cup milk
Salt to style
Crimson chilli powder to style
1-2 inexperienced chillies, chopped
Half tsp cumin seeds
Half tsp turmeric powder
Coriander leaves for garnishing
Ghee (clarified butter for cooking)

Methodology –
Step 1 – Mix ginger and garlic to make a paste. You may add some water to allow them to mix easily.
Step 2 – Warmth ghee of your required amount in a pan. Saute cumin seeds until they alter color.
Step Three – Add ginger-garlic paste and inexperienced chillies and saute until the paste turns brown.
Step Four – Add turmeric powder, salt and pink chilli powder and blend properly with the paste. Saute for a minute.
Step 5 – Pour milk slowly whereas stirring repeatedly. Let the milk come to a boil. Flip down the warmth to the low stage, cowl the pan with a lid and let it simmer for an additional 5 minutes. You may add some extra milk or water to realize desired consistency.
Step 6 – As soon as cooked, garnish with coriander leaves and serve scorching.

Should you like your meals extra on the tangy facet, attempt this scrumptious ginger-garlic recipe with half the quantity of curd as a substitute of milk.