Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida
Introduction
Delve into the flavors of Kashmir with this delightful Kashmiri Monj Haakh, a vegetarian dish that features knol khol (also known as Ganth Gobi or kadam) infused with the aromatic essence of asafoetida. This recipe is not only easy to prepare but also celebrates the traditional Kashmiri way of cooking, perfect for a wholesome lunch when paired with steamed rice and sumptuous curries like Kashmiri Chaman Qaliya or Rogan Josh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Knol Khol (Ganth Gobi/kadam) | 1/2 kg |
| Knol Khol Leaves (Ganth Gobi leaves) | 2 stalks |
| Asafoetida (hing) | 2 pinches |
| Dry Red Chillies | 2 |
| Baking Soda | 1 pinch |
| Kashmiri Masala Powder | 1 teaspoon |
| Mustard Oil | 2-3 tablespoons |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 50 minutes |
Servings
| Number of Servings | 6 |
Cuisine
| Type | Kashmiri |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
Instructions
-
Preparation of Knol Khol:
Begin by washing the knol khol thoroughly under running water. Peel the knol khol bulb and slice it finely. Set it aside. Next, take the knol khol leaves, chop them into halves, wash them thoroughly to remove any dirt, and place them in a colander to drain. -
Cooking the Vegetables:
In a broad-based pan, heat the mustard oil over medium flame. Once the oil is hot, add the asafoetida, letting it sizzle for a few moments to release its distinctive flavor. -
Sautรฉ the Knol Khol:
Add the finely sliced knol khol and the chopped knol khol leaves to the pan. Toss in the dry red chilies and salt, sautรฉing the mixture for a few minutes until the vegetables are well coated in the oil and spices. -
Seasoning:
Now, sprinkle the Kashmiri masala powder over the vegetables and stir well to combine all the flavors. -
Cooking Process:
Add a little water and a pinch of baking soda to the pan. Stir to mix everything evenly, then cover the pan with a lid. Let the vegetables cook on low flame, allowing them to soften and tenderize without overcooking. This should take around 10 to 15 minutes. Remember, it’s important to retain the vibrant green color of the knol khol leaves. -
Serving:
Once the knol khol is tender and cooked to perfection, turn off the gas. Serve the Kashmiri Monj Haakh hot, ideally alongside plain steamed rice, complemented by rich dishes like Kashmiri Chaman Qaliya or Rogan Josh for a satisfying meal.
Nutritional Information
- Note: The nutritional information will vary based on specific ingredient brands and measurements.
Conclusion
Kashmiri Monj Haakh is a beautiful representation of the region’s rich culinary heritage, bringing together the earthy flavors of knol khol and the subtle warmth of spices. This dish is a testament to the simplicity and depth of Kashmiri cuisine, making it an excellent addition to your lunch menu. Enjoy this delicious preparation that warms the soul and tantalizes the taste buds!
