Knol khol Recipe | Kashmiri Style Kohlrabi Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Kashmiri-style kohlrabi curry with pan-fried kohlrabi in a yogurt-based gravy flavored with fennel, asafoetida, and kashmiri chilli. Fragrant and subtly spicy, it pairs well with rice or flatbreads.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 black cardamom
- 3 to 4 black peppercorns
- 3 to 4 cloves
- ½ teaspoon caraway seeds ((shahi jeera))
- 1 teaspoon Kashmiri chilli powder ( or deghi mirch)
- ¼ teaspoon asafoetida (– hing)
- 1 tablespoon water (– for dissolving chilli powder and asafoetida)
- 3 tablespoons mustard oil
- 2 medium-sized knol khol (or kohlrabi (ganth gobi), rinsed, peeled and chopped)
- 3 tablespoons yogurt (or curd, whisked)
- 1 teaspoon dry ginger powder
- 1 tablespoon fennel powder
- 1 cup water (or add as required)
- salt ( as required)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 444mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 749mg
- Calcium
- 129mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.