Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy

Steps

1. 1To begin making the Knol Knol Gravy Recipe, peel the knol knol also known as Knol Khol and chop them into bite size pieces.
2. 2Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates. (Blanching the tomatoes). Cool completely and grind into smooth paste.
3. 3In a kadai, add oil on medium heat. Once the oil is hot, add cumin seeds.
4. 4When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.
5. 5Add finely chopped ginger and garlic and saute until raw smell goes away.
6. 6Next, add the prepared tomato puree and cook for 5 minutes. Continue to cook till until the oil comes to the surface.
7. 7Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder.
8. 8Stir well until all the masalas are well combined into the gravy.
9. 9Now toss in chopped knol khol and coat well with masala gravy. Whisk curd and add it to the gravy.
10. 10Add in half cup water, cover and cook for 20 to 25 minutes. Stir in between and check for water. If required, add some more water to adjust the consistency of the gravy. Turn off the heat.
11. 11Garnish with chopped coriander leaves.
12. 12Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner.