Warm, richly spiced, and built for a satisfying meal, Knol khol Recipe | Kashmiri Style Kohlrabi Curry is a vegetarian Kashmiri, North Indian main course made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Kashmiri, North Indian

Ingredients

  • 1 black cardamom
  • 3 to 4 black peppercorns
  • 3 to 4 cloves
  • ½ teaspoon caraway seeds ((shahi jeera))
  • 1 teaspoon Kashmiri chilli powder (or deghi mirch)
  • ¼ teaspoon asafoetida (– hing)
  • 1 tablespoon water (– for dissolving chilli powder and asafoetida)
  • 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)

Method

  1. Prepare a mixture of Kashmiri chili powder and asafoetida with 1 tablespoon water. Set this chilli water mixture aside.
  2. Heat mustard oil and pan fry chopped knol khol until golden and tender. Remove and keep aside.
  3. 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.
  4. When the oil is moderately hot, add black cardamom, cloves, black peppercorns and shahi jeera.
  5. Add the prepared chili and asafoetida water mixture. Mix well and cook for about half a minute on low heat.
  6. Switch off the heat and add in whisked yogurt, dry ginger powder and fennel powder. Mix thoroughly.
  7. Add 1 cup water and salt according to taste. Mix well.
  8. Add pan fried knol khol to the pan.
  9. Cover and simmer for 15 to 20 minutes on low to medium-low heat until the gravy thickens slightly and coats the kohlrabi pieces.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.