Kohlrabi and Potatoes – Kashmiri Monji Aloo turnips are the perfect side dish to any meal! This recipe is simple and delicious. Gone are the old days of bland boiled Kohlrabi.
What is Kohlrabi that is used for Kohlrabi and Potatoes – Kashmiri Monji Aloo?
Kohlrabi – one of the most popular vegetables eaten in Kashmiri cuisine, yet very much unknown in most parts of the world. The entire plant – from the leafy green top to the bulb at the other end – is edible. 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.
Monji means Kohlrabi in Kashmiri.
Prep for Kohlrabi and Potatoes – Kashmiri Monji Aloo
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 roughly 2 to 3 inch cubes thick as shown below. You can keep the head as is.
Then, rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
Rinse and chop the potatoes into 2 to 3 inch cubes.
COOK – Kohlrabi and Potatoes – Kashmiri Monji Aloo
First in a medium pressure cooker, heat oil over high heat. Second add in asafoetida, cumin seeds, and cloves. Third add in the chopped potatoes, kohlrabi bulbs and leaves.
Further add in salt and stir. Additionally add in 1/4 cup water. Let it saute of 5 to 6 minutes. Furthermore add in spices (Kashmiri chili powder, ground cumin, ground ginger, ground turmeric, ground fennel) and 1/4 cup water. Stir well. Additionally, add in 3/4 cup water, add the pressure cooker lid and let it cook on high heat until 1 whistle. (roughly 2 to 3 minutes)
Next lower the heat and let it cook on low heat for 8 to 10 minutes. Finally turn off the heat and let the pressure release naturally. Serve with white rice.
You can also make this recipe in the Instant Pot
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kohlrabi and Potatoes – Kashmiri Monji Aloo
Ingredients
- 2 Kohlrabi (small), (0.77 pounds) ( 1 and 3/4 cups chopped) with leaves about 4 to 5
- 2 potatoes (medium yukon gold), (0.55 pounds) (1 and 1/2 cups chopped)
- 3 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 2 whole cloves (laung)
- 1 tsp salt
- 1/4 tsp asafoetida (heeng)
- 1/2 tbsp kashmiri chili powder
- 1/4 tsp ground turmeric (haldi)
- 1/2 tsp ground cumin (zeera powder)
- 1/2 tsp ground ginger (sonth)
- 3/4 tbsp ground fennel (saunf powder)
- 1 and 1/4 cup water (divided)
Instructions
Prep
- Strip the leaves randomly by hand into half. 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 roughly 2 to 3 inch cubes. You can keep the head as is. Then, rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
- Rinse and chop the potatoes into 2 to 3 inch cubes.
Cook
- In a medium pressure cooker, heat oil over high heat. Add in asafoetida, cumin seeds, and cloves. Add in the chopped potatoes, kohlrabi bulbs and leaves. Stir well.
- Add in salt and stir. Additionally add in 1/4 cup water. Let it saute of 5 to 6 minutes. Furthermore add in spices (Kashmiri chili powder, ground cumin, ground ginger, ground turmeric, ground fennel) and 1/4 cup water. Stir well.
- Add in 3/4 cup water, add the pressure cooker lid and let it cook on high heat until 1 whistle. (roughly 2 to 3 minutes)
- Next lower the heat and let it cook on low heat for 8 to 10 minutes. Finally turn off the heat and let the pressure release naturally. Serve with white rice.
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