Curry in a Hurry – Adrak di chit

Sometimes, the simplest recipes are the most difficult to recreate. This is definitely true for this unique ginger almond curry, or Adrak di chit. This warm gingery deliciousness often came to our rescue on chilly Delhi winter nights, when all we wanted to do was huddle together under a thick warm blanket, in front of the space heater, and listen to my parents retelling a story about their life.

The original recipe calls for just 4 key ingredients – ginger, garlic, almonds and milk. The sharp flavor of ginger is balanced by the nuttiness of toasted almonds and creaminess of the milk. I love adding a garnish of crushed almonds, toasted in ghee and drowning my rice in the curry, or drinking as a soup.

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Curry in a Hurry – Adrak di chit

Cuisine: Jammu, Punjabi Courses: Side Dish Recipe Keys: G Gluten Free Vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4

Description

Soupy gingery curry perfect for wintery nights

Ingredients

Servings

• 1 tbsp Ghee
• 2 inch ginger (pounded)
• 2 garlic pods (pounded)
• 2 tsp Almonds (crushed)
• ¹⁄₂ tsp Cumin
• ¹⁄₄ tsp turmeric (use fresh if available)
• 2 green chillies (chopped)
• ¹⁄₂ cup milk
• 2 cup Water
• 2 tbsp Chopped Cilantro (for garnish)

Instructions

1. Heat ghee in a pan. Add cumin, grated ginger and garlic and saute till they are toasted

2. Add chopped green chillies, turmeric and salt and mix well. Add water and bring to a boil. Simmer for 5-7 minutes. 

   Add less or more water depending on the amount of curry desired

3. Add half of the crushed almonds and milk. Bring to a gentle boil and simmer for 5 minutes. 

4. In a separate pan, heat 1 tsp of ghee. Add left over almonds and toast till golden. Garnish the curry with the toasted almonds and chopped coriander (cilantro). Serve hot with rice or slurp as a soup. 

Keywords: adrak di chit, almond curry, ginger curry,