Sautéed kohlrabi, or knol khol as we call it at home, was one of my favorite dishes growing up. My mother often cooked it with potato, and I still remember how good it tasted with hot rice and ghee.
This kohlrabi stir fry is simple. A few mustard seeds, turmeric, a little chili and garam masala, and it’s ready in about 20 minutes. It’s vegan, gluten-free and makes a light, healthy side dish for any meal.
Kohlrabi is not always easy to find at my local grocery store, so when I see it, I bring some home. If you spot it at a farmers market this fall, give this recipe a try.
What is kohlrabi (knol khol)?
Kohlrabi belongs to the cabbage family. Some people call it German turnip. It looks like a round bulb with leaves coming out of the top, and comes in pale green or purple.
The taste is mild and a little sweet, like the stem of a cauliflower or broccoli. Raw, it is crunchy. Cooked, it turns soft and soaks up the spices nicely.
Kohlrabi (Knol Khol)
How to pick and cut kohlrabi
- Pick small to medium bulbs that feel heavy and firm. Very large ones can be woody.
- Cut off the stems and leaves. (The leaves can go into a dal or stir fry like any greens.)
- Peel the thick outer skin with a knife or a sturdy peeler.
- Cut into small cubes, about ½ inch, so they cook evenly.
Why you’ll love this Sautéed kohlrabi
- Ready in 20 minutes with simple pantry spices
- Vegan, gluten-free, nut-free and no added sugar
- High in vitamin C and fiber
- A nice change from the usual cabbage or cauliflower sabzi
Serving and storage
This goes well with roti, phulka, or rice with dal. It also makes a nice side next to any curry.
Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat in a pan or the microwave.
Variations
- Kohlrabi with potato: The way my mother made it. Add 1 small potato, cubed the same size as the kohlrabi, in step 3. Cook a few minutes longer until both are tender.
- Add the greens: Chop the tender kohlrabi leaves and add them in the last 3–4 minutes.
- South Indian style (poriyal): Add a few curry leaves with the mustard seeds and finish with a spoon of grated coconut instead of garam masala.
Kohlrabi is rich in vitamin C and antioxidants. One serving of this stir fry gives you more than your daily vitamin C. It also has about 10 g of fiber per serving, which is good for digestion. We use organic ingredients wherever we can.
FAQ
- Do you need to peel kohlrabi? Yes. The outer skin is thick and tough, so peel it before cutting.
- What does kohlrabi taste like? Mild and slightly sweet, like a cauliflower or broccoli stem.
- Can I eat kohlrabi leaves? Yes. Cook them like spinach or collard greens.
- What can I use instead of shallots? Red onion works well. Use the same amount.
- Is this kohlrabi recipe vegan? Yes. It’s vegan and gluten-free. Just skip the ghee when serving.
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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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
- Prep the vegetables. Remove the stems and leaves from the kohlrabi. Peel, wash and pat dry. Cut into small cubes. Chop the shallots and tomato.
- Temper the mustard seeds. Heat the oil in a nonstick pan on medium heat. Add the mustard seeds and let them crackle.Add vegetables and spices. Add the kohlrabi, shallots and tomato. Add salt, turmeric and red chili powder. Stir well.Cover and cook. Cover the pan and cook for 10–12 minutes, stirring every 2–3 minutes, until the kohlrabi is fork-tender with light brown edges.Finish. Add the garam masala and cook uncovered for 1–2 more minutes. Garnish with cilantro.
Serving suggestions
- Serve hot with fresh roti and salad.
- Or with steamed brown rice, ghee, and poppadom.
