Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida

Name: Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 500 g Kohlrabi (1/2 kg Knol Khol (Ganth Gobi/kadam)); 2 pieces Knol Khol Leaves (2 stalks Knol khol Leaves (Ganth Gobi leaves)); 2 pinches Asafoetida (2 pinch Asafoetida (hing)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 pinch Bicarbonate of Soda (1 pinch Baking soda); 1 tsp Kashmiri Garam Masala (1 teaspoon Kashmiri masala powder); 2 tbsp Mustard Oil (2-3 tablespoon Mustard oil — up to 3); 0 pieces Table Salt (Salt to taste)

Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida - Sabzi Recipes (Mexican)

50 minMexican

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.
2Chop the green leafs into two halves. Wash nicely to remove dirt and collect in a colander and keep aside.
3In a broad base Pan, heat oil, and add asafoetida.
4Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.
5Saute for a while and now add the Kashmiri spice mix/garam masala and stir.
6Add water and baking soda. Stir and close the lid.
7Let the vegetable cook in low flame till soft and tender. Don't overcook the greens, try to retain the green color.
8Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.