Kohlrabi or Knol Khol tastes delicious when it is sautéed. Of course it tastes good when steamed too, since it has its own great flavor. My mom used to sauté knol khol with potato when I was a kid. It was one of my favorite dishes. Since I loved potato, she would sauté different veggies with potato. It worked great! I ended up eating different veggies from very early on. I now enjoy all veggies, with or without potato.
Kohlrabi (Knol Khol)
Kohlrabi in India is referred to as Knol Khol. It is used quite extensively in Indian recipes. I love its flavor, which is similar to a cauliflower stem, but somewhat milder and sweeter. It is from the cabbage family and is also called German Turnip, though its not part of the turnip family. I wish I could cook it more often, but I do not usually get it at my neighborhood grocery. I know it is also used in salads and slaws, but I enjoy it better when sauteed.
Kohlrabi (Knol Khol)
Delicious Sautéed Kohlrabi (Knol Khol)
I grew up eating sauteed knol khol with potato. Though I love that dish, I’ve been cutting down on carbs, which means less potato. I decided to try knol khol on its own, and this recipe turned out delicious. I sauteed it with some shallots and tomato. Turmeric powder, cayenne pepper and coriander powder add flavor and spice. It is such a simple dish – gets done in 20 minutes tops. Go ahead and try it.
Kohlrabi is rich in vitamin C and antioxidants. It also packs a good amount of fiber, to help with your digestion. Its good to make this vegetable a regular part of your diet.
Check out some of our delicious and nutritious veggie recipes here:
- Vegetable Masala Medley
- Gobi Matar
- Stir Fry Sprouts & Veggies
- Aloo Gobi
- Yummy Green Beans & Potato Curry
- Baingan Bartha-Roasted Eggplant Curry
- Bottle Gourd Fenugreek Curry
- Bhindi (Okra) Masala
- Bhindi (Okra) Ki Bhujia
- Easy Mung Sprouts Masala
- Delish Bell Pepper & Eggplant Sauté!
- Cabbage & Carrot Masala
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Delicious Sautéed Kohlrabi (Knol Khol)
Ingredients
- 3 Cups Kohlrabi (Knol Khol) - Small pieces
- 1/2 Cup Shallot - Fine cut
- 1/4 Cup Tomato - Fine cut
- 1/8 Cup Cilantro - Fine cut
- 1/2 Teaspoon Mustard Seeds
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Garam Masala
- 1/4 Teaspoon Red Chili Powder - Or to taste
- 1/2 Teaspoon Sea Salt - Or to taste
- 2 Tablespoons Rice Bran Oil
Instructions
- Discard stems, wash, dry, and cut kohlrabi into small pieces. Also cut tomato, shallots and add to cut kohlrabi. Also discard the leftover stalk.
- Heat oil in pan on medium heat. Once hot, add mustard seeds and wait for them to crackle. Now add cut veggies to the pan. Add salt, turmeric, chili powder, mix well, and set lid on. Repeat this process every 2 to 3 minutes (for a total of about 10 to 12 minutes), till the veggies are cooked. Add garam masala, mix well and let it cook for a couple of minutes.
- Serve hot with fresh roti and salad.
- Or with steamed brown rice, ghee, and poppadom.
