Knol Khol Gravy Recipe – Kohlrabi in a Yogurt-Based Gravy

Indulge in the delightful flavors of the Knol Khol Gravy, a comforting Indian dish that showcases the unique taste of kohlrabi (knol khol) enveloped in a creamy, spiced yogurt gravy. Perfect as a side dish, this recipe is not only simple to prepare but also packed with nutrients, making it an excellent choice for a wholesome weeknight dinner. Pair it with soft rotis or phulkas and a refreshing mooli raita for a complete meal that your family will love.

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Nutritional Information (Per Serving)

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Instructions

To embark on your culinary journey with the Knol Khol Gravy, begin by peeling the knol khol, also known as kohlrabi, and chop them into bite-sized pieces. This preparation ensures that the vegetable cooks evenly and absorbs the delicious flavors of the gravy.

Next, prepare the tomatoes for the gravy by making a couple of slits at the bottom of each tomato. Immerse them in boiling water for about 5 minutes until the skin separates easily—this method, known as blanching, will help you peel the tomatoes effortlessly. Once cooled, grind the blanched tomatoes into a smooth puree, setting the stage for a rich gravy.

In a kadai (wok), heat the sunflower oil over medium heat. As the oil warms up, add the cumin seeds and allow them to sizzle, releasing their aromatic essence into the oil. When the cumin seeds begin to crackle, introduce the finely chopped onions into the pan. Sauté the onions for approximately 3-4 minutes or until they turn translucent and fragrant.

Following this, add the finely chopped ginger and garlic to the pan. Sauté them together until the raw smell dissipates, ensuring that the foundation of flavors is well established. With the aromatics ready, incorporate the prepared tomato puree into the mixture and cook it for about 5 minutes, stirring occasionally. The goal here is to cook until the oil begins to separate from the tomato mixture, indicating that the gravy is well-cooked.

Once the tomato and onion mixture has reached this stage, season it with salt, red chilli powder, coriander powder, and garam masala powder. Stir everything well, ensuring that all the spices are evenly combined and infusing the mixture with vibrant flavors.

Now it’s time to introduce the star of the dish: the chopped knol khol. Toss the knol khol into the pan and coat them generously with the spiced tomato gravy, ensuring that each piece is enveloped in flavor.

Next, whisk the yogurt until smooth and add it to the gravy, stirring gently to incorporate it without curdling. Pour in half a cup of water to help the gravy achieve the desired consistency. Cover the kadai and let the mixture simmer for 20 to 25 minutes. During this time, stir occasionally and check for water, adding more if necessary to maintain the gravy’s richness.

Once the knol khol is tender and the flavors meld beautifully, turn off the heat. Garnish the dish with finely chopped coriander leaves, adding a fresh touch to your sumptuous gravy.

Serve your Knol Khol Gravy hot alongside warm rotis or phulkas, accompanied by a cooling mooli raita to balance the spices and add a refreshing contrast to this delicious dish. Enjoy this delightful vegetarian creation with family and friends, and savor the rich taste of traditional Indian cooking!

This Knol Khol Gravy Recipe is not just a feast for the palate but also a wholesome addition to your meal repertoire, embodying the essence of home-cooked Indian cuisine. Each bite is a reminder of the warmth and love that goes into making meals from scratch, perfect for any occasion, especially those cozy weeknight dinners.