Kohlrabi and cottage cheese curry’ Kashmiri style’

Ganth Gobhi Or Paneer Curry- is a traditional Kashmiri curry. Also called Mundi or kohlrabi is the most widely used vegetable in Kashmiri cuisine after nadru (lotus stem).

We live in Kashmir now. I am so excited to explore the Kashmiri culture and cuisine. This place is truly heaven on earth and believe me I have never seen such natural prosperity in my life. Name a fruit, vegetable, berry or nut and you will surely find it here. Kashmiri food is so rich and aromatic that you will not be able to say no to it.

As you know, I am a pure vegetarian, and many people told me that Kashmiri food is for non-vegetarians only. I believed them because Kashmiri foods like rogan-josh, goshtaba, yakhni etc. were so popular. However, once I started exploring I found that this cuisine has plenty of interesting vegetarian dishes and they are as good if not more than their non-vegetarian counterparts. SO aromatic and rich in their flavour as is expected of Kashmiri Cuisine.

A found a few kohlrabi or Kadam as Kashmiri call it, in my vegetable garden and decided to make this dish. One of my Kashmiri friends once gave me a recipe in which they use Kadam with paneer or cottage cheese. I thought today is the day to try that interesting recipe. In the original recipe, only tomatoes are used but I really like that sour taste of yakhni gravy so I added little curd to it too.

What is Kohlrabi?

Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the cabbage, broccoli, and cauliflower family. It has a long leafy stem and a round bulb that’s usually purple, pale green, or white. It’s always white-yellow on the inside.

Health Benefits:

The vegetable is an excellent source of vitamin C, a potent antioxidant. Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production and it’s also a good source of potassium and fibre.

Finally, I would like to suggest you few interesting recipes from my blog :

• Tandoori Gobhi Tikka Masala
• Kashmiri Dum Aloo
• Kashmiri Pulao || Vegetarian Kashmiri Pulao
• Kashmiri paneer| Lal Paneer
• Besan Ke Tinde – An Indian Curry
• GURWALE SHALGAM
• Aloo Vadi ( potato and lintel dumpling curry)
• Simple roasted potatoes
• Haak Saag- A Kashmiri Green || Vegetarian Recipe

Ganth Gobhi Or Paneer Curry/ Kohlrabi Curry

Recipe by MINAL SHARMACourse: MainCuisine: Indian, kashmiriDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• Kohlrabi(ganth gobi)…………..3 in number with leaves

• Cottage cheese …………………150 gms, cut into big pieces

• Garlic(finely chopped)…………1/2cup

• Onion(finely  chopped)…………2 medium-sized

• Tomato(finely chopped)……….3 medium-sized
  curd …………………………………..2 Tbsp

• Green chilly(roughly chopped)…4-5

• Ginger……………………………….a small piece

• Oil……………………………………. 4 tbsp

• Fennel seeds powder …………2 tsp

• mustard seeds…………2 tsp

• Turmeric powder………1tsp

• Coriander powder…….2 tsp

• Red chilly powder….1 tsp / ** Kashmiri masala …..1 tsp

• Salt to taste

• Garam masala-2 tsp

• Water-as needed

Directions

• The procedure is really simple Wash and soak Kohlrabi in water for some time. Now cut one Kohlrabi into six pieces right from the stem bulb along with leaves. Break the stem of leaves with a hand from two or three places. Repeat the same procedure for the rest two Kohlrabi. Clean and chop leave nicely. I prefer to take tender leaves.
• Now heat oil in a pressure cooker, add fennel seeds and black mustard seeds, allow to pop and add garlic, ginger, onion and saute till golden colour appears.
•  Add chopped tomatoes and green chilly, add the sautéed onion garlic and blend to make a puree in a blender.
• Now back to the cooker, add the purée with all spices and salt. Cook till oil comes out add curd to it stir for some time and add a good amount of water. Let the water boil and add chopped Kohlrabi and cover the lid.
• Now let it cook on low flame for at least 30-40 min. Or 10 to 12 whistles. (checkout for water by shaking the cooker, if seems less turn off the heat and add more water).
• When it is cooked perfectly it leaves its own oil. Remove from heat when ready.
• At the end sprinkle garam masala on top and garnish with green coriander.
• Serve hot with rice. 
• Kashmiri masala is a special masala available in grocery stores in Kashmir. This masala is very aromatic and adds taste to curries.

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