This Instant Pot Kohlrabi Curry – Kashmiri Monji Haak – Knol Khol is delicious and super easy to make with a few ingredients. Not to mention, it comes together in less than 25 minutes and is made in an Instant Pot of course! In Kashmiri Monji refers to the bulb and haak are the leaves. Kashmiri’s use Kohlrabi in several different dishes. It goes really well with white rice.
Kohlrabi looks like a root vegetable, but it is cabbage’s cousin, with a cabbage-like smell and the taste of broccoli stems.
The bulbs that have the leaves attached indicate that the vegetable is fresh. For this recipe we are going to use the bulb and the leaves of the green Kohlrabi. I have used baby kohlrabi for this recipe.
I know that Kohlrabi is one of those weird vegetables that people don’t even attempt. If you are not fond of it or haven’t tried it, seriously, give this recipe a shot and you might start enjoying Kohlrabi too.
Where can I find Kohlrabi?
I find it at whole foods, central market or market street in the fresh produce aisle. You can also find it at a local farmers market.
How do I cook Instant Pot Kohlrabi Curry – Kashmiri Monji Haak – Knol Khol?
First, strip the leaves randomly by hand into half.
Second, peel the skin of the bulb. The outside layer is very fibrous and unpleasant. Use a sharp knife to remove the skin, as the skin may be too thick for a vegetable peeler. Slice the bulb into thin strips roughly 2 to 3 inches long and 1 to 2 inch thick as shown below.
Then, rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
First, select saute on the instant pot and add oil. Kashmiri cuisine typically uses mustard oil. However, if you do not have mustard oil you can use any oil of choice.
Then, when the oil is hot add asafoetida and saute for about 30 seconds.
Further, add the chopped Kohlrabi bulb pieces and stir well. Saute for about 2 minutes. Add salt. And again, stir well.
Then, add in the leaves and saute for a minute or two until the leaves shrivel.
Additionally, add in 3 whole Serrano peppers. Just make a small 1/2 inch slit on the center. You don’t need to slit them completely or chop them.
Add water, baking soda, and stir. Baking soda helps retain the green color. It is totally optional however, the vegetable looks green and fresh when cooked.
Press cancel. Close the lid and select manual/high pressure for 4 minutes. When done quick release the pressure and open the lid right away to maintain the green color.
Last but not the least, select saute again and add the Kashmiri tikki masala (optional) and stir. Let it saute for about a minute or two. If you dont have Kashmiri tikki masala you can just let it saute for about a minute without it. Finally, transfer in a serving bowl.
Can I make this on the Stove top?
Pressure cooker version: You call follow the same steps in a pressure cooker. Saute for a few minutes and then follow the same steps. You then close the pressure cooker lid and cook it for 3 to 4 whistles of high flame. Release the pressure and open the lid immediately to retain the green color.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other kashmiri recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
- Instant Pot
- 3 tbsp mustard oil or oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 bunch baby Kohlrabi (3/4 pound) (1 cup bulbs chopped and 1 cup leaves chopped tightly packed)
- 1 tsp salt
- 3 serrano peppers, small (whole with 1/2 inch slit but still intact) (hari mirch)
- 1 cup water
- 1/4 tsp baking soda (optional) (helps maintain the green color)
- 1/2 tsp kashmiri tikki masala (optional)
- Peel the skin of the bulb with a knife. Slice the bulb into thin strips roughly 2 to 3 inches long and 1 to 2 inch thick.
- Chop the leaves randomly by hand into half.
- Rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
- Select saute on the instant pot and add oil.
- When the oil is hot add asafoetida and saute for about 30 seconds.
- Then add the chopped Kohlrabi bulb wedges. Stir well. and saute for about 2 minutes. Add salt and stir.
- Then add the leaves and saute for a minute or two until the leaves shrivel.
- Then add 3 whole Serrano peppers with 1/2 slit on the center.
- Add water, baking soda, and stir.
- Press cancel. Close the lid and select manual/high pressure for 4 minutes. When done quick release the pressure and open the lid right away to maintain the green color.
- Select saute again and add the Kashmiri tikki masala and stir. Let it saute for about a minute or two. If you dont have the tikki masala you can still saute for about a minute or two without it. Press cancel. Transfer in a serving bowl.
- Serve hot with steamed rice.