KOHLRABI SABJI
KOHLRABI CURRY IS A SUBTLY SWEET TRADITIONAL KASHMIRI SABJI.
Our kohlrabi sabji recipe is a traditional Kashmiri vegetarian curry that is subtly spiced and easily digested in the warmer months. Our recipe takes just 30 minutes to make, using the one vegetable and a little spice. An economical and simply delicious recipe to make and serve with dal and rice.
Find out more about kohlrabi >
RECIPE DETAILS
Serves: 4 as part of an Indian meal
Prep time: 10 minutes.
Cooking time: 30 minutes.
Dietary Style: Gluten Free. Vegetarian.
INGREDIENTS
- 300 gm small kohlrabi
- 1/3 cup mustard oil, smoked and cooled
- a few pinches asafoetida powder
- 1 whole dried red chilli
- 2 tsp cumin seed
- 1 tsp ginger powder
- 1/2 cup water
- 2 tsp fennel powder
- 1 and 1/2 tp white salt
- 1/4 cup milk
METHOD
How to make our kohlrabi sabji recipe.
STEP 1
If you manage to buy small kohlrabi like we use in this video, slice off the caps with the greens and keep them for cooking. With a vegetable peeler, peel off any thick bits of skin. Slice into quarters and set aside.
If you can only source large kohlrabi, peel them and slice. Still reserve the green shoots. These have a lot of flavour.
STEP 2
In a kadai or heavy based pot or wok, heat the mustard oil until smoking. This dissipates some of its aroma. Turn off and let cool.
Once cool, turn the stove back on and let the oil heat to a medium high. Add the asafoetida, red chilli, cumin seed and ginger powder. Stir through. Add the kohlrabi. Continue to stir on a higher heat for around 5 to 7 minutes or until the kohlrabi is nicely browned and aromatic.
STEP 3
Turn the kohlrabi and spice and oil into a pressure cooker and add a half cup of water. Add the salt. Set to high heat. Once the pressure cooker emits one whistle, turn the pressure cooker off and let it depressurise on its own.
If you don’t have a pressure cooker, turn the kohlrabi, spice, and oil into a heavy bottomed pot or heavy wok. Add the water and salt. Cook away on a medium high heat until the kohlrabi is softened and the water has evaporated enough to form a lovely light gravy.
STEP 3
The last step is to stir through the small amount of milk and watch the kohlrabi sabji become deliciously glossy. Serve roti, a simple yellow dal, and rogan josh.
LEARN MORE ABOUT
KOHLRABI
What can I use if I can’t find kohlrabi?
With this recipe, try replacing kohlrabi with turnip, bottle gourd, or cabbage.
What does kohlrabi taste like?
Kohlrabi is a little spicy, but also cool and quite delicate. Think of what it would taste like if a radish met a pear and a water chestnut. But subtly so.
How do you cook kohlrabi?
Kohlrabi is delicious stir fried, but can be slow-cooked with meats, as well as made into traditional sabji like this using a combination of high heat kadai cooking, and pressure cooking.
What are the health benefits of kohlrabi?
Kohlrabi is high in fibre, potassium, and vitamin c. It is art of the cabbage family and is said to help promote weight loss, boost gut health, and even helps manage blood pressure.
KITCHEN HACKS
