Knol Khol Recipe | Kashmiri Style Kohlrabi Curry

This knol khol recipe is a simple Kashmiri-style curry made with pan-fried kohlrabi simmered in a lightly spiced yogurt-based gravy. It uses fennel powder, asafoetida and dry ginger powder for its distinct flavor, without onion or garlic. The kohlrabi curry is a little spicy and tangy, and pairs well with rice or roti.

About Knol Khol Recipe

This knol khol recipe follows a Kashmiri Pandit style of cooking, where yogurt along with whole and ground spices forms the base. There is no onion, garlic or tomato used. In Kashmiri, this dish is called Dum Monji.

Knol khol, also called kohlrabi, is a bulb vegetable from the cabbage family. In India, it is known as ganth gobi. It can have light green or purple skin, like the one shown in the image below.

The taste is mild and slightly sweet, similar to a mix of cabbage and Turnip (Shalgam). The texture is firm when raw and becomes soft and tender after cooking.

This recipe is similar in approach to Kashmiri Dum Aloo, where vegetables are first sautéed or fried and then simmered in a yogurt-based gravy with fennel, dry ginger, red chilli powder and asafoetida.

Fennel powder, red chilli powder and dry ginger powder are the key spices here. They give a warm, spiced and robust flavor to the curry.

Mustard oil is commonly used in Kashmiri Recipes. It adds depth and a slightly sharp taste. But you can skip it if you don’t have.

To make this knol khol recipe, the kohlrabi is first pan-fried till golden in mustard oil. This improves both texture and taste.

The chili powder is dissolved in water before cooking. This helps prevent burning and gives even color.

Whole spices are fried in oil. The red chilli water is added and cooked briefly. The heat is then turned off, and yogurt, ground spices, salt and water are added. This helps prevent the yogurt from curdling.

The curry or gravy consistency is slightly thick but flowing, and not very thick like some masala based curries.

For more Kashmiri and Indian Vegetable Recipes, you can try:

• Kashmiri Pulao
• Methi Chaman
• Aloo Gobi
• Cabbage Sabji
• Gucchi Pulao

How To Make Kohlrabi Curry (Stepwise)

Preparation

First rinse the knol khol well under water.

Trim the base and stalks. Peel the outer skin using a knife or peeler. Cut into medium cubes or chunks. You can also chop into thick slices.

Keep the pieces uniform so they cook evenly. Rinse again if needed and keep aside.

Whisk or beat 3 tablespoons yogurt or curd in a small bowl. Also remove the spices you will need and set them aside.

In a small bowl, mix 1 teaspoon Kashmiri chili powder and ¼ teaspoon asafoetida powder (hing) with 1 tablespoon water. Stir to a smooth mixture.

Tip: For a spicier taste, 1½ to 2 teaspoons Kashmiri chili powder can be used.

Cooking

1. Heat 3 tablespoons mustard oil in a pan until it is medium-hot.

Add 2 medium knol khol, peeled and chopped. Pan fry on medium heat, turning over at intervals, until golden and tender.

Note: If using a smaller pan, fry the kohlrabi in batches of 2 to 3.

2. Remove and keep aside on paper towels.

3. Some mustard oil will be left in the pan. The same oil can be used and heated on low. If the oil looks less, ½ tablespoon oil can be added if needed.

Alternatively, you can use 1 to 2 tablespoons fresh mustard oil.

Once the oil is moderately hot, add the following whole spices:

• 1 black cardamom
• 3 to 4 cloves
• 3 to 4 black peppercorns
• ½ teaspoon shahi jeera (caraway seeds)

4. Fry until the spices splutter and smell fragrant.

5. Add the prepared kashmiri chili powder and asafoetida water. Mix and sauté for about a half a minute on low heat. Do not burn.

6. Switch off the heat. Add 3 tablespoons whisked yogurt, 1 teaspoon dry ginger powder and 1 tablespoon fennel powder. Mix quickly and thoroughly.

7. Add 1 cup water and salt as required. Mix again. Turn on the heat.

8. Add the fried knol khol. Stir and mix well.

9. Cover and simmer on low to medium-low heat for 15 to 20 minutes or until the gravy thickens slightly and coats the kohlrabi pieces.

10. Once the gravy has thickened slightly and the curry is done, oil will be seen floating on top. The color will also deepen.

Serving Suggestions & Storage

Serve this knol khol curry hot with steamed rice or plain roti. It also pairs well with Jeera Rice.

Store leftovers in the refrigerator for up to 1 day. Reheat on low heat and add a little water if needed.

Dassana’s Recipe Tips

1. Yogurt addition: Add the yogurt only after switching off the heat. This helps prevent curdling. Mix well and keep the heat low if you reheat, but do not let it boil after adding yogurt.
2. Mustard oil: Heat mustard oil till it is moderately hot, then you can reduce the heat and continue cooking. If you do not have mustard oil, you can use any neutral oil.
3. Chili mixture: Mix the kashmiri chili powder with a little water before adding. This prevents the spice from burning in hot oil and gives a more even color to the gravy.
4. Cooking knol khol: Pan fry the knol khol pieces first till they are tender. This step improves the texture and keeps them from tasting raw in the curry.
5. Gravy consistency: Adjust the consistency by adding more or less water as needed. Keep the gravy medium to slightly thick. Avoid making it too thin, as the flavors will dilute.

Cooking Queries