This Kohlrabi curry with carrots, garlic and spices is light, low carb and is a lovely home style winter dish. It is vegan, nutrient dense and is great with hot Chapatis or Basmati rice.
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Knol Kohl (Kohlrabi)
is such an underrated vegetable. In India, we get this in winter and in Germany, in fall and in winter. They are a pale green in color.
Also called as German turnip, these are unsung heroes that dont get enough attention. You can enjoy this raw or cooked. Think crunchy slaws, salads. They are surprisingly delightful in Kurma too.
Make sure you pick the ones that look fresh and with the leaves still attached. Look for younger stems that are slightly smaller.
Use Kohlrabi leaves just like you would, kale or collard greens. They work well in Dal or even as a simple stir fry.
Knol Kol and Carrot Curry
is my definition of a nutrient dense winter recipe. This vegetable has mostly water and is low carb!
Both these vegetables complement each other splendidly. In general, Kohlrabi has a slight pungency. The carrots balance this here. The result is a juicy curry with sweet carrots and pleasantly peppery bites of Knol Kol.
Ingredients
- Oil to saute and cook everything
- Whole spices – bay leaves and cumin seeds
- Garlic for flavor
- Tomatoes to give body and volume to this dish
- Chopped Kohlrabi and carrots
- Ground spices – red chili powder, ground turmeric etc
- Water
- Salt to taste
- Cilantro for garnish
Variations
Using this base of tomatoes + garlic cooked with ground spices, you can cook any vegetable. Potatoes and peas is the most obvious combination. You can try one of these variations too-
- Kohlrabi and chickpeas – think low carb and protein packed. Use canned chickpeas for a quick fix.
- Baby spinach, kale, mustard greens, collard greens are all fantastic here. You can use frozen greens too. Skip the carrots and add any green leafy vegetables of your choice once the kohlrabi is cooked. Simmer for 2 to 3 mins on medium flame.
Shelf life and storage
- Leftover curry keeps well for 2 days in the fridge. Store in a clean and air tight container.
- Before serving, transfer to a saucepan, reheat gently and serve hot.
Method
Wash and peel the Kohlrabi and carrots. Dice them into small bite sized pieces. Set aside.
Place the chopped vegetables along with water in a deep pan. Pressure cook this for 2 whistles. Wait for the pressure to release naturally.
When the pressure has released, open, drain the vegetables and reserve the water used for cooking it. Do not discard this water.
Heat a pan with oil. Add the bay leaf and cumin seeds. As soon as the cumin seeds crackle, add garlic cloves. Saute them until they begin to brown.
Now, add chopped tomatoes, stir to combine. Continue to cook on medium heat until the tomatoes disintegrate and become mushy.
When done, reduce the heat and add all the ground spices and salt. Mix well and cook for 30 to 40 seconds. This helps release the flavors in the spice powders. Ensure that you do this on low flame since they burn easily.
Immediately tip in the chopped carrots and Kohlrabi along with the water that you used to pressure cook them.
Stir well, cook covered on medium heat for 5 to 6 minutes.
Finish with chopped cilantro and serve hot.
Raswali Kohlrabi Sabji Recipe
Equipment
- 1 heavy bottomed 3 quart frying pan
Ingredients
- 300 grams kohl rabi
- 150 grams carrot
- 3 cups water
- 2 garlic cloves
- 1 cup tomatoes chopped finely
- 1 tsp cumin seeds
- 1 bay leaf
spice powders:
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp aamchur powder
- 1/2 tsp dry ginger powder
- 1 tbsp oil
- salt to taste
For garnish
- 2 tbsp coriander leaves
Instructions
- Wash and peel the Kohlrabi and carrots. Dice them into small bite sized pieces. Set aside.
- Place the chopped vegetables along with water in a deep pan. Pressure cook this for 2 whistles. Wait for the pressure to release naturally.
- When the pressure has released, open, drain the vegetables and reserve the water used for cooking it. Do not discard this water.
- Heat a pan with oil. Add the bay leaf and cumin seeds. As soon as the cumin seeds crackle, add garlic cloves. Saute them until they begin to brown.
- Now, add chopped tomatoes, stir to combine. Continue to cook on medium heat until the tomatoes disintegrate and become mushy.
- When done, reduce the heat and add all the ground spices and salt. Mix well and cook for 30 to 40 seconds. This helps release the flavors in the spice powders. Ensure that you do this on low flame since they burn easily.
- Immediately tip in the chopped carrots and Kohlrabi along with the water that you used to pressure cook them.
- Stir well, cook covered on medium heat for 5 to 6 minutes.
- Finish with chopped cilantro and serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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