Punjabi Kohlrabi

Serves: 4
Total Calories: 71


2 tablespoons mustard oils or ghee
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 6 small kohlrabi with greens (about 1 pound), peeled and cut into 3/4-inch pieces, and the leaves finely chopped
1/2 cup water, or as needed
1/4 teaspoon Garam Masala


1. Heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the ginger, garlic, and chili pepper, and stir about 30 seconds. Add the coriander, cumin, turmeric, and salt, then mix in the kohlrabi and leaves. Cook about 5 minutes over medium heat.

2. Add the water, cover the pan, and bring to a boil over high heat. Then reduce the heat to low and cook until the kohlrabi is tender and most of the water has evaporated, stirring occasionally, 20 to 25 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 71
Calories from Fat: 68

This Punjabi Kohlrabi recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

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