Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy
A simple but delectable gravy of Knol Khol in a spicy tomato-onion gravy that can be served along with rotis or phulkas for a simple weeknight dinner
This Knol Khol Gravy Recipe, is a unique recipe where the vegetable is cooked in a flavoursome onion-tomato based and the gravy also contains yoghurt that gives the gravy a lovely texture.
Knol Khol also known as Kohlrabi belongs to Cabbage family. It is an important part of Kashmiri Diet and one of the most commonly cooked foods.
Did you know: Kohlrabi is a rich source of carotenoids, including beta-carotene, which acts as an antioxidant compound in the body. Low in calories and carbohydrates, it is a diabetic friendly vegetable. Consuming Knol Khol on a regular helps prevent iron deficiency.
If you like this recipe of Knol Khol Gravy here are a few more recipes you can try.
- 3 Knol Khol (Ganth Gobi/kadam)
- 1 Onion , finely chopped
- 3 Tomatoes
- 3 tablespoons Curd (Dahi / Yogurt) , whisked/ beaten
- 1 teaspoon Red Chilli powder
- 1 tablespoon Garam masala powder
- 1 inch Ginger , finely chopped
- 3 cloves Garlic , finely chopped
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 cup Water
- Salt , As per your taste
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- Coriander (Dhania) Leaves , finely chopped
How to make Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy
To begin making the Knol Knol Gravy Recipe, peel the knol knol also known as Knol Khol and chop them into bite size pieces.
Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates. (Blanching the tomatoes). Cool completely and grind into smooth paste.
In a kadai, add oil on medium heat. Once the oil is hot, add cumin seeds.
When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.
Add finely chopped ginger and garlic and saute until raw smell goes away.
Next, add the prepared tomato puree and cook for 5 minutes. Continue to cook till until the oil comes to the surface.
Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder.
Stir well until all the masalas are well combined into the gravy.
Now toss in chopped knol khol and coat well with masala gravy. Whisk curd and add it to the gravy.
Add in half cup water, cover and cook for 20 to 25 minutes. Stir in between and check for water. If required, add some more water to adjust the consistency of the gravy. Turn off the heat.
Garnish with chopped coriander leaves.
If knol khol is fresh and hasn't aged much, it takes less time to cook. So don't forget to keep stirring.
Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy is part of the Indian Curry And Gravy Recipe Contest