Knol khol Recipe | Kashmiri Style Kohlrabi Curry

knol khol or kohlrabi curry over steamed rice.

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Knol khol Recipe | Kashmiri Style Kohlrabi Curry

Knol khol recipe is a Kashmiri-style kohlrabi curry where pan-fried knol khol is cooked in a yogurt-based gravy with fennel, asafoetida, kashmiri chilli powder and dry ginger powder. It uses whole spices and does not include onion or garlic. The gravy is flavorful, a bit spicy and pairs well with rice or flatbreads.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Kashmiri, North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 268kcal

Author: Dassana Amit

Ingredients

Whole Spices

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

For Chilli Water

1 teaspoon Kashmiri chilli powder or deghi mirch
¼ teaspoon asafoetida – hing
1 tablespoon water – for dissolving chilli powder and asafoetida

More Ingredients

3 tablespoons mustard oil
2 medium-sized knol khol or kohlrabi (ganth gobi), rinsed, peeled and chopped
3 tablespoons yogurt or curd, whisked
1 teaspoon dry ginger powder
1 tablespoon fennel powder
1 cup water or add as required
salt as required

US Customary - Metric

Instructions

Prepare a mixture of Kashmiri chili powder and asafoetida with 1 tablespoon water. Set this chilli water mixture aside.
Heat mustard oil and pan fry chopped knol khol until golden and tender. Remove and keep aside.
Some mustard oil will remain in the pan. Use the same oil and heat it on low. If it looks less, add about ½ tablespoon more if needed.
Alternatively, you can use 1 to 2 tablespoons fresh mustard oil.
When the oil is moderately hot, add black cardamom, cloves, black peppercorns and shahi jeera.
Add the prepared chili and asafoetida water mixture. Mix well and cook for about half a minute on low heat.
Switch off the heat and add in whisked yogurt, dry ginger powder and fennel powder. Mix thoroughly.
Add 1 cup water and salt according to taste. Mix well.
Add pan fried knol khol to the pan.
Cover and simmer for 15 to 20 minutes on low to medium-low heat until the gravy thickens slightly and coats the kohlrabi pieces.

Notes

Add yogurt only after turning off the heat or reducing the heat to its lowest.
Do not burn the chili water mixture.
Pan fry knol khol well before adding to the gravy.
Adjust the consistency of the curry as needed, but do not make it very thin.

Nutrition