Garlic ginger curry –Sardi-hatana ho ya monsoon ka thand — ek garam, flavoured and tasty sabji, har mood ko cozy bana deti hai. Ye winter-special curry, ya jise kuch log “cheent” ya “lehsun-adrak ki tari” kehte hain, sardi ke dinon mein immunity boost bhi karti hai aur plate-full flavours bhi deti hai. Is blog post mein mai aapke saath isi curry ki recipe share kar rahi ho — step-by-step, saari ingredients, cheat-tips aur kuch personal touches ke saath.
Garlic Ginger curry simple hai, banaane mein easy hai, aur perfect hai un logo ke liye jo heavy gravy ya elaborate dishes avoid karte hain. Toh bas, chalein shuru karte hain!
About / Background — Recipe ka Pyaar aur Reason 😍
Maine pehli baar ye garlic ginger curry apni dadi se suni thi. Sardi ke mausam mein, jab thand zyada ho jaati thi, dadi kitchen se tej steam leke aati thi — adrak aur lahsun ki khushboo har kone mein hoti thi. Simple aloo-roti ke saath ya phir phulka + achar ke saath — dono ka combination unbeatable tha.
Is recipe ka asli charm hai adrak aur lahsun — dono apne aap mein powerful hain: lahsun flavor + immunity, adrak warmth + digestion aid. Aur jab dono milte hain ek garam curry mein, toh bas mood he badal jaata hai. Agar aap sardi ke dinon mein thand se bachna chahte hain, ya ek comfort food chahte hain jo jaldi ban jaaye — toh ye curry best hai!
Mera is recipe se pyaar isliye bhi hai kyunki ye lazy-day cooking ke liye perfect hai. Kabhi bhi bana lo — chai ke baad, raat ke khane mein ya weekend dinner ke saath.
Ingredients (for 4 servings)
| Ingredient | Qty | Notes / Optional Substitutes |
|---|---|---|
| Fresh lahsun (garlic) — peeled, crushed / finely chopped / grated | 10–12 clove (approx 30–40 g) | Agar bahut strong flavour na chahte ho, clove thode cum le sakte hain |
| Fresh adrak (ginger) — peeled and grated / julienne | 3–4 inch (approx 40–50 g) | — |
| Cooking oil / desi ghee / mustard oil | 2–3 tbsp | Desi ghee ya mustard oil se flavour aur zyada intense aata hai |
| Cumin seeds (jeera) — optional | ½ tsp | Jeera se thodi earthy flavour milegi (optional) |
| Green chilies — slit / chopped | 1–2 (as per taste) | Spicy chahte ho toh 2, mild ke liye 1 ya skip |
| Salt — as per taste | — | — |
| Water / optional stock | 1 cup (250 ml) approx — adjust as needed | Agar thick gravy chahiye, thoda kam; light gravy chahiye toh zyada daal sakte hain |
| (Optional) A pinch of turmeric / red chili powder / garam masala | — | Agar thoda masaledar banaana ho, magar original simple version mein nahi chahiye |
Pro tip: Agar seasonal ho, toh halka sa fresh coriander / hara dhaniya garnish ke liye rakh lo — crunchy aur flavourful touch deta hai..
Tools Required
Ek kadhai / heavy-bottom pan (steel ya cast-iron recommended) — medium size, jisme adrak-lahesun easily sauté ho sake
Ek chopping board + knife / grater for garlic & ginger
Spatula / wooden spoon for stirring
Serving bowl / plate — garam curry serve karne ke liye
(Optional) Lid / dhakkan — agar curry ko kuch der simmer karna ho
Agar aapko ek achhi “multi-purpose kadhai” dhoond rahe hain jo simple curries, veg stir-fry, sabzi, etc. ke liye best ho — aap is link pe check kar sakte hain: [Premium heavy-bottomed Indian kadhai for all-purpose cooking]
Timing / Cook Time
Prep time: 5–10 minutes (adrak-lahsun chop/peel)
Cook time: 15–20 minutes
Total time: approx 25–30 minutes
Serves: 4 normal serving
Step-by-Step Instructions
Tayari shuru karo — Adrak aur lahsun ko achhi tarah peel karo, phir finely chop / grate / julienne kar lo. Agar green chili use kar rahe ho, usko bhi slit ya chop kar lo.
Kadhai garam karo — Medium flame pe kadhai garam karo, fir 2 tbsp oil ya desi ghee / mustard oil daalo. Agar jeera use kar rahe ho, ab daalo — jeera phonke dene do.
Adrak-lahsun sauté karo — Garma oil mein sabse pehle chopped / grated ginger add karo, ek minute ke liye bhuno. Phir garlic add karo, dhyan rakho — garlic jaldi brown hota hai, isliye garlic daalne ke 30–40 seconds baad stirring karo. Agar aap green chili use kar rahe hain, is samay daalo.
Curry base banaao — Adrak-lahsun aroma jab achha release hone lage, tab thoda paani ya stock daalo (approx 1 cup) aur salt add karo. Agar aap thodi extra watery curry chahte hain — paani zyada daal sakte hain.
Simmer karein — Curry ko dhakka lagake ya bina dhakka ke medium flame pe 5–7 minute tak pakne do. Is dauran occasionally stir karte raho — taaki bottom jal na jaaye. Agar gravy zyada thick ho, thodi paani aur add karo.
Taste check & adjust — Salt, spice, consistency check karo. Agar mild flavour chahte ho, extra water add karo; zyada garam/chilli flavour chahte ho — slit green chili ya thodi red chili powder add karo.
Serve garma-garam — Curry ko garma-garam serve karo phulka / roti / paratha ya steamed rice ke saath. Upar se hara dhaniya garnish kar sakte hain (optional).
Nutritional Value (approx per serving)
- Calories: ~120–150 kcal (oil quantity aur portion size ke hisaab se)
Protein: ~2–3 g
Carbohydrates: ~6–8 g
Fat: ~8–10 g (oil/ghee ke hisaab se)
Fibre, Vitamins & Antioxidants: Adrak aur lahsun naturally antioxidant-rich hain; ye curry immunity boost aur digestion ko support karti hai.
⚠️ Note: Ye approximate value hai — exact nutrition find karne ke liye ingredients & quantities ke hisaab se alag calculation chahiye hogi.Note: Ye approximate value hai — exact nutrition find karne ke liye ingredients & quantities ke hisaab se alag calculation chahiye hogi.
Pro-Tips & Notes (Humare kitchen secrets 🔥)
Agar flavour thoda mild chahte ho, lahsun ke clove number kam karo ya garlic ko raw discard karke sautéed garlic use karo.
Garlic ginger Curry ko heavy, creamy ya thick gravy banane ke liye: paani kam daalo, aur thodi desi ghee ya butter last me drizzle karo.
Agar aap vegetarian household me strong garlic flavour se bachna chahte ho, toh adrak-pepper-garam masala twist de sakte hain.
Is curry ko fridge me store karke 2-3 din tak safe rehta hai — reheat kar ke phir se serve karo.
Meal prep ke liye — adrak-lahsun paste banake fridge me rakh lo; jab banana ho, us paste se fresh garlic ginger curry quickly bana sakte hain.
FAQs (Frequently Asked Questions)
Q: Kya ye garlic ginger curry veg hai?
Haan! Isme koi meat ya eggs nahi hain — bilkul vegetarian.
Q: Kitni spicy hogi ye garlig ginger curry?
Spice level aapke choice par depend karta hai. Agar only garlic-ginger use karo, toh mild aur aromatic hogi. Agar green chili ya red chili powder add karo — toh spicy.
Q: Kya maida/cream ya masala zaruri hai?
Nahi — asli ya basic version simple adrak + lahsun + thoda oil + paani se banti hai. Masala optional hai.
Q: Ye curry kis roti ya chawal ke saath best jaati hai?
Phulka / roti / paratha ya phir plain steamed rice ke saath. Raita ya achar ke saath bhi acchi lagti hai.
Q: Kya bachchon ke liye theek hai?
Haan, agar garlic-ginger quantity thodi kam karo aur spice avoid karo — bacche bhi enjoy kar sakte hain.
Read More Recipes from my blog
Agar aap mere blog pe ho, toh shaayad aap ye recipes bhi pasand karenge:
Conclusion
Toh dosto — agar aap ek quick, healthy, flavour-packed aur winter-ready sabzi chahte hain, jo roti ya chawal ke saath garam-garam jaaye, toh ye garlic-ginger curry (cheent / lehsun-adrak ki tari) aapka perfect choice hai. Asaan ingredients, jaldi banaane wali process, aur digestive + immune benefits ke saath — what’s not to love?
Next time thand ho ya mood ho cozy cooking ka — to garlic ginger curry recipe ko try karo, aur comment kar ke batao ki aapko kaisa laga 😋. Agar aap is recipe me apni any twists ya personal tweaks karte hain — zarur share karein!
Happy cooking & stay warm!
Very nice presentation