Knol Khol Gravy Recipe – Kohlrabi in a Yogurt-Based Gravy
This Knol Khol Gravy recipe offers a delightful Indian side dish where the nutritious vegetable, knol khol (also known as kohlrabi), is cooked in a flavorful onion-tomato gravy. The addition of yogurt gives the gravy a rich, creamy texture, making it an ideal accompaniment to rotis or phulkas.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 3 Knol Khol (Ganth Gobi/kadam), peeled and chopped into bite-sized pieces
- 1 Onion, finely chopped
- 3 Tomatoes
- 3 tablespoons Curd (Dahi / Yogurt), whisked
- 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, to taste
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- Coriander (Dhania) Leaves, finely chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
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Prep the Knol Khol: Peel the knol khol (kohlrabi) and chop it into bite-sized pieces. Set aside.
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Blanch Tomatoes: Make a couple of slits at the bottom of the tomatoes. Place them in boiling water for about 5 minutes or until the skin starts separating. Afterward, cool them completely and grind into a smooth puree.
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Sauté Onions and Spices: Heat oil in a kadai (wok) over medium heat. Once the oil is hot, add cumin seeds and sauté until they begin to sizzle. Add the finely chopped onions and sauté until they become translucent, about 3-4 minutes.
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Add Ginger and Garlic: Add the finely chopped ginger and garlic to the onions, sautéing until the raw smell disappears.
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Prepare the Gravy: Add the prepared tomato puree to the kadai and cook for 5 minutes, allowing it to cook down until the oil starts to separate from the mixture.
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Season the Gravy: Stir in the salt, red chilli powder, coriander powder, and garam masala powder. Mix well, ensuring the spices are fully incorporated into the tomato-onion gravy.
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Cook the Knol Khol: Toss in the chopped knol khol pieces, ensuring they are well-coated with the masala gravy. Add the whisked yogurt, followed by half a cup of water. Stir to combine.
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Simmer: Cover the kadai and cook for 20-25 minutes, stirring occasionally. Check the consistency of the gravy, adding more water if necessary.
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Garnish and Serve: Once the knol khol is cooked through and the gravy has thickened, turn off the heat. Garnish with freshly chopped coriander leaves.
Serve this Knol Khol Gravy with warm rotis or phulkas for a comforting and wholesome meal. Enjoy with a side of Mooli Raita for a complete weeknight dinner.
This dish is a perfect way to enjoy knol khol, blending the mild flavor of the vegetable with a creamy, aromatic gravy.
