Kashmiri Dum Monji Recipe – Knol Khol in Yogurt
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Kashmiri Dum Monji is a flavorful and spicy dish from Kashmir that is cherished for its rich and aromatic taste. “Monji” refers to knol khol, which is a type of cabbage, and this dish is made by cooking it with yogurt and a blend of aromatic Kashmiri spices. The combination of tender knol khol with the warm spices and creamy yogurt creates a truly satisfying dish that pairs wonderfully with rice or roti.
Ingredients
| Ingredients | Quantity |
|---|---|
| Knol Khol (Nol Nol) | 3 knol khol, with leaves |
| Mustard Oil | 4 tablespoons |
| Ginger-Garlic Paste | 2 tablespoons |
| Kashmiri Red Chili Powder | 2 teaspoons |
| Fennel Powder | 2 teaspoons |
| Turmeric Powder | 1 teaspoon |
| Ginger Powder | 1 teaspoon |
| Asafoetida (Hing) | ½ teaspoon |
| Salt | To taste |
| Cloves (Laung) | 4 whole |
| Black Cardamom | 2 whole |
| Cumin Seeds | ¼ teaspoon |
| Yogurt | 4 tablespoons |
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Instructions
-
Prepare the Knol Khol:
Begin by washing the knol khol thoroughly. Peel the outer skin, then chop it into small pieces along with its leaves. -
Sauté Spices:
Heat mustard oil in a pressure cooker. Add hing (asafoetida), cumin seeds, cloves, and black cardamom to the hot oil. Let them splutter for about 2 minutes to release their aroma. -
Add Ginger-Garlic Paste:
Once the spices are aromatic, add the ginger-garlic paste to the cooker. Cook it for 2 minutes, stirring occasionally, until it turns golden and fragrant. -
Add Spices:
Now, add Kashmiri red chili powder, fennel powder, ginger powder, turmeric powder, and a little water. Cook this spice mixture for 2 to 3 minutes, allowing the flavors to blend well. -
Add Knol Khol:
Add the chopped knol khol pieces and leaves to the cooker. Mix well with the spices to ensure they are evenly coated. -
Add Yogurt:
Stir in the yogurt and ensure that the knol khol is coated with the creamy yogurt mixture. Stir until well combined. -
Cook under Pressure:
Add salt and about ½ cup of water to the mixture. Close the lid of the pressure cooker and cook for 2 to 3 whistles, or until the knol khol is tender. -
Final Touch:
Once the pressure has released, open the lid, stir the dish gently to ensure the spices and yogurt are well blended. -
Serve:
Serve this Kashmiri Dum Monji hot with steamed rice or roti. For a complete meal, pair it with a side of fresh tomato-cucumber-onion raita.
Tips for Best Results:
- If you prefer a milder dish, reduce the amount of Kashmiri red chili powder.
- For an added flavor boost, you can garnish the dish with freshly chopped coriander leaves.
- Adjust the consistency of the gravy by adding more or less water according to your preference.
Kashmiri Dum Monji is an exceptional dish that showcases the warmth and depth of Kashmiri cuisine. Its balanced blend of spices and creamy texture makes it a delightful lunch option for those who love aromatic and flavorful vegetarian dishes. Enjoy this traditional recipe and experience the rich cultural heritage of Kashmir with every bite!
