Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy

Total Time: 40 minutes

Cuisine: Indian

Ingredients:

To begin making the Knol Knol Gravy Recipe, peel the knol knol also known as Knol Khol and chop them into bite size pieces
Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates
(Blanching the tomatoes)
Cool completely and grind into smooth paste
In a kadai, add oil on medium heat
Once the oil is hot, add cumin seeds
When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes
Add finely chopped ginger and garlic and saute until raw smell goes away
Next, add the prepared tomato puree and cook for 5 minutes
Continue to cook till until the oil comes to the surface
Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder
Stir well until all the masalas are well combined into the gravy
Now toss in chopped knol khol and coat well with masala gravy
Whisk curd and add it to the gravy
Add in half cup water, cover and cook for 20 to 25 minutes
Stir in between and check for water
If required, add some more water to adjust the consistency of the gravy
Turn off the heat
Garnish with chopped coriander leaves
Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner