Indian sautéed Kohlrabi recipe (Knol Kol | Ganth Gobhi)
This Indian sautéed kohlrabi recipe (Knol Khol) is a simple and flavorful dish made with tender kohlrabi bulbs, aromatic spices, and optional greens. Cooked in mustard oil and finished with kasoori methi, this nutritious recipe is perfect as a light main course or a side dish, and is inherently vegan and gluten-free . Ideal for quick, one-pan meals!
What is Kohlrabi or Knol kol ?
Kohlrabi also known as “Kohl-Rabi,” “German Turnip,” “Stem Turnip,” and “Cabbage Turnip”, is a versatile and nutrient-rich vegetable. This is often overlooked in many kitchens. However, in Indian cuisine, it finds its place in a variety of dishes, particularly in the northern regions like Kashmir and Punjab. Known by various names such as Knol Khol or Ganth Gobi, this humble vegetable transforms into a delicious side dish when sautéed with Indian spices.
Knol kol is a cruciferous vegetable. It belongs to the Brassicaceae family, which includes other vegetables like cabbage, broccoli, cauliflower, Brussels sprouts, and kale. Cruciferous vegetables are known for their health benefits, including being rich in vitamins, fiber, and antioxidants. Kohlrabi is particularly high in vitamin C and dietary fiber, making it a nutritious addition to any diet.
There are several types of kohlrabi, primarily distinguished by color and size.The main varieties are listed below:
1. Green Kohlrabi
- The most common variety, with pale green skin and white flesh. It has a mild, slightly sweet flavor and is widely used in both raw and cooked forms.
2. Purple Kohlrabi
- This variety has a vibrant purple skin with the same white flesh as green kohlrabi. The flavor is similar to the green variety, but it’s often considered slightly sweeter. The color makes it visually appealing in dishes.
3. White Kohlrabi
- Although less common, white kohlrabi has a creamy-white skin and flesh. It is typically more tender and has a milder flavor compared to other varieties.
4. Giant Kohlrabi
- Specifically grown to reach larger sizes, these varieties can weigh several pounds. Despite their size, they remain tender when harvested at the right time and are popular in European cuisine.
5. Baby Kohlrabi
- These are smaller, young kohlrabi harvested early for their delicate texture and sweeter flavor. They are often used in salads or lightly sautéed.
Each variety offers its unique taste and texture, making kohlrabi a versatile addition to a variety of dishes.
I usually make this recipe using the Green Kohlrabi, however this time is was able to get the purple variety and used it instead. It turned out as tender and delicious as with the green ones.
Ingredients
Growing up, sautéed kohlrabi was a staple in our meals. My mum loved pairing it with dal, curry, rice, and roti. With its mild, slightly sweet, and peppery flavor, sautéed kohlrabi can also be served as a light and healthy main course. This one-pot kohlrabi recipe is not only quick to prepare but also requires just a few basic ingredients.
Kohlrabi Bulbs – Peel and chop the bulbs. If the bulbs are very fresh and tender, you don’t even need to peel them—just scrape off any dirt or cuts. Wash, rinse, and set aside.
Kohlrabi Greens– Wash, rinse, and chop the kohlrabi greens. These are incredibly nutritious and flavorful. For this Indian-style sautéed kohlrabi recipe, I always add the greens if they are fresh. However, as I was using purple kohlrabi this time, and the greens were not very tender, I discarded them. I recommend adding the greens to your recipe if they are fresh and green.
Spices– This recipe uses basic Indian spices: asafoetida (hing), cumin seeds (jeera), salt, red chili powder, and turmeric powder. You can add whole green chilies for extra flavor and spiciness.
Kasoori Methi (Dried Fenugreek Leaves)– I always add kasoori methi (dried fenugreek leaves) to my Indian vegetables, daals and curries, and this recipe is no exception. It enhances flavor and adds an aromatic touch to the kohlrabi sabzi.
Oil– This recipe is cooked in mustard oil, which adds a beautiful rustic flavor to Indian food and is my prefered choice for cooking daily meals. However, you can use any cooking oil you prefer.
Fresh Coriander: Chop fresh coriander leaves to garnish the dish. It adds a burst of freshness and enhances the overall flavor of the dish.
How to make Indian style sauteed Kohlrabi sabzi (Sauteed Knol khol) ?
- Heat Oil:
- Heat mustard oil in a pan or kadhai until it reaches its smoking point. This step is essential when cooking with mustard oil to reduce its pungency.
- Once the oil is smoking, let it cool slightly before proceeding. I always use this method when cooking with mustard oil. Additionally, I prefer using an iron kadhai for some Indian dishes as it is a healthier option.
- Temper the Spices:
- Add a pinch of hing (asafoetida) to the hot oil and let it sizzle.
- Add cumin seeds (jeera) and sauté for 2-3 minutes until they turn aromatic.
- Add Kohlrabi and Greens:
- Add the chopped kohlrabi , chopped greens (if using), and whole or slit green chilies. Mix everything well to coat the vegetables with the tempered spices.
- Add Spices and Cook:
- Add salt, red chili powder, and turmeric powder. Stir to combine.
- Cover the pan and cook on low heat until the kohlrabi is tender and fully cooked. Stir occasionally to ensure even cooking.
- Finish and Sauté:
- Once the kohlrabi is cooked, uncover the pan and add crushed kasoori methi (dried fenugreek leaves). Mix well.
- Increase the heat and sauté the sabzi on high heat for 5-8 minutes, stirring frequently to prevent the kohlrabi pieces from sticking to the bottom.
- Garnish and Serve:
- Turn off the heat and garnish the dish with freshly chopped coriander leaves.
Serving Kohlrabi: Options, Accompaniments, and Dietary Modifications
The classic way to enjoy Indian-style sautéed kohlrabi, as we always do is is with soft roti , poori or flaky parathas like my favourite pumpkin parantha. The mild, peppery taste of kohlrabi pairs well with these Indian flatbreads.
You can also serve kohlrabi sabzi with steamed basmati rice or jeera rice (cumin rice). For a balanced meal, pair it with daal like urad chana dal , Kaali daal, maa rajma dal full of protein and fiber, or a light curry, a simple cucumber or pumpkin raita, onion salad, or a side of fresh greens. This adds a cooling element to the meal.
Indian pickles, especially mango or lime pickle, or this delicious sweet and tangy homemade mango chutney add a tangy and spicy contrast to the mild kohlrabi.
Making It Vegan or Gluten-Free meal
This kohlrabi sabzi is naturally vegan since it doesn’t include any animal products. Just ensure that the oil you use is plant-based, such as mustard oil or sunflower oil.
The recipe is naturally gluten-free as well. However, for those highly sensitive to gluten, be sure to check that the hing (asafoetida) is gluten-free, as some varieties are processed with wheat flour. You can either skip the hing or use a certified gluten-free option.
To make a wholesome vegan and gluten-free meal, serve the kohlrabi sabzi with gluten-free flatbreads like jowar (sorghum) or bajra (pearl millet) roti, along with a bowl of lentils and a fresh salad. This combination is nutritious and caters to multiple dietary needs while still being full of flavor.
Storing
Allow the Sauteed kohlrabi to cool to room temperature before storing .Transfer it to an airtight container to maintain freshness and prevent any odors from affecting its taste.Store the container in the refrigerator. This will stay fresh for 3-4 days when properly stored.
Reheat ganth gobhi in a pan over medium heat. Add a splash of water if it looks dry, and stir occasionally until heated through.
You can also reheat it in the microwave. Place the sabzi in a microwave-safe dish, cover, and heat for 1-2 minutes, stirring halfway through.
This can be freezed , however Kohlrabi greens can become a bit soggy after freezing. For the best texture, would recommend having it fresh fresh or within a few days of making it.
More vegan and vegetarian recipes on the blog
Aloo gobi matar (Easy traybake | Sheetpan aloo gobi matar recipe)
Sauteed potatoes with kale recipe
Aloo Methi (Stir fried Potatoes and fresh fenugreek leaves recipe)
Crispy masala arbi recipe (taro root ) recipe
Spicy sauteed cranberries with green chillies (karonde mirchi )
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Indian sautéed Kohlrabi recipe (Knol Kol | Ganth Gobhi)
Ingredients
- 1 lb kohlrabi (approximate 3 medium bulbs) with the kohlrabi greens
- 1 tbsp mustard oil or any oil of your preference
- 1/8 tsp hing (asafoetida powder )
- 1 tsp cumin seeds (jeera)
- 1 1/2 tsp salt adjust as per taste
- 1 tsp degi mirch powder
- 1/2 tsp turmeric powder (haldi)
- 1/4 cup Few sprigs of fresh green coriander or cilantro
Instructions
- Heat mustard oil in a pan or kadhai until it reaches its smoking point. This step is essential when cooking with mustard oil to reduce its pungency.Once the oil is smoking, let it cool slightly before proceeding.
- Add a pinch of hing (asafoetida) to the hot oil and let it sizzle.
- Add cumin seeds (jeera) and sauté for 2-3 minutes until they turn aromatic.
- Add the chopped kohlrabi , chopped greens (if using), and whole or slit green chilies.
- Mix everything well to coat the vegetables with the tempered spices.
- Add salt, red chili powder (Deghi mirchi powder ) , and turmeric powder. Stir to combine.
- Cover the pan and cook on low heat until the kohlrabi is tender and fully cooked.
- Stir occasionally to ensure even cooking.
- Once the kohlrabi is cooked, uncover the pan and add crushed kasoori methi (dried fenugreek leaves). Mix well.
- Increase the heat and sauté the sabzi on high heat for 5-8 minutes, stirring frequently to prevent the kohlrabi pieces from sticking to the bottom.
- Turn off the heat and garnish the dish freshly chopped coriander leaves or cilantro leaves.
