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Spinach Knol Khol Vegetable Curry

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Spinach Knol Khol Vegetable Curry Recipe, How To Make Spinach Knol Khol Vegetable Curry Recipe

Kohlrabi (knol khol) is a perennial vegetable, which is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Knol khol cooked with spinach gives good flavour. It can be served with Brown Rice and Dal, which can be also consumed as a major meal.

About Recipe

How to make SPINACH KNOL KHOL VEGETABLE CURRY

(71 ratings)
21 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
SPINACH KNOL KHOL VEGETABLE CURRY
Author : Vahchef
Main Ingredient : knol-khol
Servings : 4 persons
Published date : February 13, 2019


Ingredients used in SPINACH KNOL KHOL VEGETABLE CURRY
• Cumin seeds - 1 teaspoons.
• Dry red chilies - 2 numbers.
• Onion (chopped) - 1 cup.
• Salt - to taste.
• Garlic (chopped) - 1 teaspoons.
• Turmeric powder - 1/2 teaspoons.
• Green chilies (chopped) - 2 numbers.
• Knol khol (cut into small cubes) - 1 cup.
• Fennel seeds powder - 1 teaspoons.
• Dry ginger powder - 1 teaspoons.
• Coriander powder - 1 teaspoons.
• Tomatoes (chopped) - 1 cup.
• Spinach leaves (chopped) - 2 bunch.
• Oil - as required.
Method:
  • Heat some oil in a pan, add cumin seeds, dry red chillies, onions, salt, chopped garlic and saute it.
  • Then add turmeric powder, green chillies, knol khol, fennel seeds powder, dry ginger powder, coriander powder and saute it again.
  • To it, even add some water and let it cook with closed lid for about 10-12 minutes.
  • Now add chopped tomatoes and cook it for another 5 minutes.
  • Add spinach to the same pan and cook it then adjust the seasoning.

Yummy spinach knol khol curry is ready to serve with roti or pulka.






Cooking with images







 

Comments & Reviews

 

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Recent comments

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TheMiramens Posted on Thu Jun 20 2013

Great dish Chef. Koolrabi is in season now in The Netherlands so for sure I am going to try this recipe. Thank you!

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hmpeter Posted on Thu Jun 20 2013

That looks awesome, thank you!

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rajkiran boggala Posted on Thu Jun 20 2013

Sanjay, You are just awesome.

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stereotype69 Posted on Fri Jun 21 2013

no nutmeg? no lemon? :)

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VahChef Posted on Fri Jun 21 2013

sure

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jokerisherenow Posted on Fri Jun 21 2013

Good one!

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Archana Anand Posted on Fri Jun 21 2013

U're r sooo encouraging, thnx chef :)

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MSE. Dzirasa Posted on Fri Jun 21 2013

I see koolrabi at the Korean Market and ignore it...this weekend I will buy it and cook it with spinach just like you did...Thanks vahchef...YOU ARE ON THE LEVEL!!!

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Syed Asadulla Posted on Fri Jun 21 2013

The end message was ultimate,this makes this show more unique. We in blr use this knol khol also known as shaljam in lamb or meat preparations instead of potatoes..goes excellent. Go for it...

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lintonpair Posted on Sun Jun 23 2013

LOVE this veg. Can be eaten in so many diff ways. Stewed, steamed, raw ( as long as it is fresh). Beautiful!

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shankyxyz Posted on Sun Jun 23 2013

chef its Ghaat gobi. a smaller version of this is called brussel sprouts.

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Saravanan Palaniyappan Posted on Mon Jun 24 2013

I love all your preparations and i usually try many... But I tried this and i dunno y got a sour taste.. only thing that i have changed is the leaves of this veg instead of spinach as u did.. any suggestions??

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