Knol Khol Recipe | Kashmiri Style Kohlrabi – Dassana’s Veg Recipes
This knol khol recipe is a simple Kashmiri-style curry made with pan-fried kohlrabi simmered in a lightly spiced yogurt-based gravy. It uses fennel powder, asafoetida and dry ginger powder for its distinct flavor, without onion or garlic. The kohlrabi curry is spicy and tangy, and pairs well with rice or roti. About Knol Khol Recipe This knol khol recipe follows a Kashmiri Pandit style of cooking, where yogurt along with whole and ground spices forms the base. There is no onion, garlic or tomato used. Knol khol, also called kohlrabi, is a bulb vegetable from the cabbage family. In India, it is known as ganth gobi. It can have light green or purple skin, like the one shown in the image below. The taste is mild and slightly sweet, similar to a mix of cabbage and Turnip (Shalgam). The texture is firm when raw and becomes soft and tender after cooking. This recipe is similar in approach to Kashmiri Dum Aloo, where vegetables are first sautéed or fried and then simmered in a yogurt-based gravy …
