Go Back
Shilpa

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry

This dish is very easy to make with just 8 ingredients
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri, North Indian
Ingredients Equipment Method

Ingredients
  

  • 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
  • 1/2 tsp kashmiri tikki masala (optional)

Equipment

  • Instant Pot

Method
 

Prep
  1. 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.
  2. Chop the leaves randomly by hand into half.
  3. Rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
Cook
  1. Select saute on the instant pot and add oil.
  2. When the oil is hot add asafoetida and saute for about 30 seconds.
  3. Then add the chopped Kohlrabi bulb wedges. Stir well. and saute for about 2 minutes. Add salt and stir.

  4. Then add the leaves and saute for a minute or two until the leaves shrivel.
  5. Then add 3 whole Serrano peppers with 1/2 slit on the center.
  6. Add water, and stir.
  7. 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.
  8. 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.
  9. Serve hot with steamed rice.