Quick Garlic Sauté

Name: Quick Garlic Sauté
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g garlic (cloves, peeled, halved lengthwise); 4 pcs green chili (slit lengthwise); 2 tsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A speedy, aromatic stir-fry of tender garlic cloves and green chilies in a light, spiced oil. This small-batch side dish delivers a punch of savory heat, ready in minutes with just a handful of pantry spices. Perfect alongside dal-rice or roti for a weeknight meal.

PREP

10m

COOK

SERVES

1 KATORI

103 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the garlic and chilies.
Peel the garlic cloves and slice each one in half lengthwise. Slit the green chilies lengthwise keeping the stems intact.
temper · ~2 min
Temper the cumin seeds.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them crackle and turn golden (30 sec).
3.Toss in the slit green chilies and stir for a few seconds until fragrant.
TIPUse medium heat so the cumin browns gently without burning.
saute · ~6 min
Sauté the garlic cloves.
1.Add the halved garlic cloves to the pan and spread them into a single layer.
2.Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the top.
3.Stir gently and sauté until the garlic turns light golden and crisp at the edges (5 to 6 minutes).
TIPDon't rush this step. Keeping the flame medium-low lets the garlic caramelize without charring.
mix · ~1 min
Finish with lemon and herbs.
Turn off the heat. Squeeze fresh lemon juice over the sauté and toss once. Fold in the chopped coriander leaves.
serve
Serve immediately.
Transfer to a serving bowl and enjoy hot with roti or as a zesty side for dal-rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan to ensure even heat distribution and prevent garlic from burning.
2
Halving the garlic cloves lengthwise ensures they cook evenly and develop a creamy interior.
3
Keep the flame medium-low during sautéing so the garlic caramelizes slowly without turning bitter.
4
Slit the green chilies lengthwise but keep the stems intact for easy removal if you prefer less heat.
5
This dish is best served fresh; leftovers can be stored in an airtight container for up to 2 days and reheated gently.
6
For a milder version, remove the seeds from the green chilies before sautéing.
7
If you want extra crunch, add a handful of curry leaves along with the chilies during tempering.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 teaspoon and use a non-stick pan; add a splash of water if the pan gets dry to keep the garlic from burning. Ideal for those watching their fat intake.

vegan

Vegan

The recipe is already vegan — simply ensure the oil used is plant-based, which it is. No changes needed.

smoky

Smoky

Add 1/4 teaspoon of smoked paprika along with the other spices for a subtle smoky depth that pairs beautifully with the garlic and chilies.

jain

Jain

Skip the garlic and use a combination of asafoetida (hing) and thinly sliced ginger or raw banana pieces to mimic the texture and savoury flavour. This variation suits Jain dietary restrictions that avoid root vegetables.

HEALTH BENEFITS