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.
Soupy gingery curry perfect for wintery nights
Heat ghee in a pan. Add cumin, grated ginger and garlic and saute till they are toasted
Add chopped green chillies, turmeric and salt and mix well. Add water and bring to a boil. Simmer for 5-7 minutes.
Add half of the crushed almonds and milk. Bring to a gentle boil and simmer for 5 minutes.
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.