Navalkol Ki Sabzi Kohlrabi Recipe Sanjeev Kapoor Khazana

Stir-fried kohlrabi and stalks simmered in a flavoured tomato gravy. Serve hot and with freshly-made rotis.

NAVALKOL KI SABZI

Ingredients

4-6 small kohlrabi (navalkol/ganth gobhi)
3 tbsps oil
1 tsp cumin seeds
1 tbsps crushed ginger-garlic
3-4 dried red chillies
1 large onion, finely chopped
2 green chillies, chopped
1 cup fresh tomato puree
Salt to taste
1 tsps red chilli powder
tsp turmeric powder
tsp garam masala powder
2 tbsps chopped fresh coriander leaves + for garnish
Rotis to serve

Method

1. Trim the stalks of the kohlrabi and peel the bulb. Trim the edges and cut it into quarters. Similarly, roughly chop the stalks.
2. Heat oil in a kadai. Add kohlrabi and saut on high heat for 4-5 minutes or till golden brown. Drain on a plate.
3. Heat the oil remaining in the pan. Add cumin seeds and let them change colour. Add crushed ginger-garlic and saut for 1-2 minutes.
4. Add dried red chillies and mix well. Add the onion and green chillies and mix well. Cook till translucent.
5. Add tomato puree, salt, mix and cook till the oil separates.
6. Add red chilli powder and turmeric powder, mix and cook for 2-3 minutes.
7. Stir in cup water and cook till the mixture comes to a boil.
8. Add the kohlrabi, chopped stalks and mix till well combined. Cover and cook for 5-6 minutes.
9. Add garam masala powder and coriander leaves, mix, cover and cook for 1-2 minutes.
10. Switch the heat off, transfer the sabzi in a serving plate, garnish with coriander leaves and serve hot with rotis.

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