Punjabi Chitt (Milk-Based Ginger-Garlic Curry)
- 2
- 14
- 10min
- 15min
A warming, quick curry made with ginger, garlic, green chillies, and milk — popular in Punjabi pind households, especially on cold days.
Quick Info
-
Course
Main Course -
Cuisine
North-Indian
Ingredients
Base Masala
Milk Mix
Optional
Cooking Steps
Method
Step 1 :
Heat ghee in a kadhai. Add cumin seeds and let them crackle. Add crushed ginger, garlic, and green chillies.
Step 2 :
Sauté on low flame until golden and aromatic (don’t burn).
Step 3 :
Add haldi, dhaniya powder, and red chilli powder. Sauté for 20–30 seconds.
Step 4 :
Lower the flame completely. Slowly pour in the milk while stirring continuously. Add salt.
Step 5 :
Cook on low flame for 8–12 minutes. The milk will thicken slightly and absorb the masala flavour. Do not boil on high flame (it may curdle).
Step 6 :
Add crushed black pepper or kasuri methi if you like. Garnish with chopped coriander.
Step 7 :
Serve hot with roti, parantha, or jeera rice. In villages, it’s often eaten with makki di roti or bajre di roti.
Quick Info
Course
Cuisine
Shop Ingredients
Punjabi Chitt (Milk-Based Ginger-Garlic Curry)
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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