Sautéed Kohlrabi (Knol Khol)

3 from 1 vote

Sautéed Kohlrabi (Knol Khol)

This easy sautéed kohlrabi with mustard seeds, turmeric and garam masala is delicious! Vegan, gluten-free and ready in 20 minutes. Enjoy with roti or rice.

Course Curry

Cuisine Indian

Keyword Cayenne Pepper, Chili Peppers, Garam Masala, knol khol, kohlrabi, shallots, turmeric

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Calories 232kcal

Equipment

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

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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.

Notes

Great with hot roti or steamed rice and ghee.

*Use organic ingredients wherever possible

Nutrition