Knol Khol Gravy

Knol Khol, also known as Kohlrabi or Noolkol, is one of those underrated vegetables that shines when cooked in a simple yet flavorful curry. This Knol Khol gravy is made with a special onion paste and  tomato puree that form a rich, aromatic base. To make it more wholesome, I have added vegetables like potatoes, beans, and green peas, which not only enhance the taste but also make the curry more filling and nutritious.

The beauty of this recipe lies in its versatility as you can add any vegetables along with the star ingredient Knol Khol and moreover it is completely cooked in pressure cooker making it a quick dish to try when you are pressed for time.Furthermore the spiciness can be adapted making it suitable for both kids and adults, and it pairs effortlessly with different staples. You can serve it with soft chapati or phulka for a comforting weekday meal, ladle it over hot steamed rice varieties for a satisfying lunch, or enjoy it as a side dish for dosa or delicate idiyappam at breakfast or dinner.

Knol Khol itself is packed with fiber, vitamin C, and antioxidants, making this curry as healthy as it is delicious. If you are on a weight loss journey kholrabi is a perfect choice.The onion paste gives the gravy body and a touch of sweetness, while the tomato puree balances it with a light tang. The additional vegetables soak up the flavors, creating a balanced dish that works well for everyday cooking as well as a slightly special weekend spread.

Whether you’re looking for a new vegetarian curry to brighten up your menu or a side dish that complements South Indian staples, this Knol Khol gravy is a recipe worth adding to your meal plan.Check out the recipe below.

Ingredients 

For Paste  1

Onion -2 nos

Ginger-1 inch piece

Garlic-4-6 nos

Green chillies -2-3 nos 

Cinnamon -2 nos

Cloves -3 nos

Cardamom -1-2 nos

Paste 2

Tomato-2 nos

Other ingredients

Knol Knol (turnip / kohlrabi)-2 nos 

Potato-1 no

Beans -1/2 cup

Peas -1/2 cup

Turmeric powder -1/4 tsp

Chili powder -1 tsp

Coriander powder-2 tsps

Kashmiri Chilli powder-1/2-1 tsp

Garam masala powder-1/2 tsp

Salt to taste

Cumin seeds -1/2 tsp

Coriander leaves few

Oil -1 tsp

Ghee-1 tsp

Recipe Video

Method

👉Wash , remove the skin of Knol Khol and potatoes and cut to bite sized cubes. Cut the beans to 1 inch length pieces set aside.

👉Grind the ingredients listed under Paste 1 without adding water. Set aside.

👉Grind the tomatoes- Paste 2 separately and keep aside.

👉Heat oil and ghee in a pressure cooker. Add cumin seeds and let them splutter.

👉Add the prepared onion paste. Sauté for 2 minutes, then simmer for 5 minutes on medium flame.

👉Add the tomato paste and continue cooking for another 5 minutes.

👉Stir in all the masala powders and required salt. Sauté for 2 minutes.

👉Add Knol Khol, potatoes, peas, and beans. Mix well.

👉Add  1½ cups of water. Combine everything thoroughly.Close the cooker and cook for 4–5 whistles. Switch off the flame and allow the pressure to release naturally.

👉Reheat the curry. Add garam masala, chopped coriander leaves, and crushed kasuri methi. Mix well.Check for salt and adjust desired consistency.

👉Let it boil for 2 more minutes, then switch off the gas.

👉Serve hot with chapati, rice, dosa, Idiyappam, appam etc, enjoy ☺️ 

Total Preparation Time-20 minutes 

Serves-4-5