Knol khol Recipe | Kashmiri Style Kohlrabi Curry
Knol khol recipe is a Kashmiri-style kohlrabi curry where sautéed knol khol is cooked in a yogurt-based gravy with fennel and dry ginger powder. It uses whole spices and does not include onion or garlic. The gravy is light, mildly spiced and coats the vegetables well. This simple curry pairs well with rice or flatbreads.
Servings: 3
Ingredients
- 2 medium knol khol kohlrabi, peeled and chopped
- 3 tablespoons yogurt curd, whisked
- 1 teaspoon Kashmiri red chilli powder or deghi mirch
- 1 teaspoon dry ginger powder sonth
- 1 tablespoon fennel powder saunf powder
- 2 tablespoons mustard oil
- ¼ teaspoon asafoetida hing
- 1 black cardamom
- 3 to 4 black peppercorns
- 3 to 4 cloves
- ½ teaspoon shahi jeera
- 1 cup water
- 1 tablespoon water for dissolving chilli and hing
- Salt as required
Instructions
- Heat mustard oil and sauté chopped knol khol until lightly browned and tender. Remove and keep aside.
- Prepare a mixture of chili powder and asafoetida with a little water.
- Heat oil again and fry whole spices until aromatic. Add the chili mixture and cook briefly.
- Switch off the heat and mix in yogurt, dry ginger powder and fennel powder.
- Add water and salt. Mix well and return the sautéed knol khol to the pan.
- Cover and simmer until the gravy thickens slightly and coats the vegetables.
Notes
Add yogurt only after turning off the heat
Do not burn the chili mixture
Sauté knol khol well before adding
Keep the gravy slightly thin
Do not burn the chili mixture
Sauté knol khol well before adding
Keep the gravy slightly thin
