Raswali Kohlrabi Sabji Recipe
Raswali Kohlrabi Curry is a simple, every day curry made with kohlrabi and carrots. Pairs well with chapatis and rice.
Servings: 3
Ingredients
- KOHL RABI 1 MEDIUM PEELED CUBED
- CARROT 1 MEDIUM PEELED CUBED
- GARLIC CLOVES 2 CRUSHED
- TOMATOES 2 MEDIUM PUREED
- CUMIN SEEDS 1 TSP
- BAY LEAF 1 TORN
- Spice powders:
- 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 TSP
- DRY GINGER POWDER 1 TSP
- OIL 2 TSP
- SALT TO TASTE
- WATER AS REQUIRED
- CORIANDER LEAVES 2 TBSP FOR GARNISH
Instructions
- Pressure cook kohlrabi and carrots with 1/2 c of water for 1-2 whistles.
- Let pressure release of its own.
- Once done, heat a pan with oil.
- Crackle the cumin seeds and add the bay leaf.
- Add garlic cloves next and fry till it begins to brown.
- Add the tomato puree and mix well.
- Add the spice powders and mix.
- Cook for 30 secs on medium flame.
- Now, add the cooked kohlrabi and carrots along with the water in which it was cooked.
- Mix well. Simmer for 3-4 mins.
- Now, adjust the consistency of the curry to a runny curry, adding water as required.
- Add salt and mix well.
- Cook covered for 5-6 mins.
- Once done, garnish with coriander leaves.
- 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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