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Instant Pot Kashmiri Kohlrabi - Monji Nadru

Shilpa
This Instant Pot Kashmiri Kohlrabi - Monji Nadru is an easy, quick and delicious recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, Kashmiri
Servings 4

Ingredients
  

Instructions
 

Prep

  • Strip the leaves of the kohlrabi 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 thin strips roughly 2 to 3 inches long and 1 to 2 inch thick as shown below. You can keep the head as is.
  • Rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
  • Rinse and peel the lotus stem well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 3 small lotus stem for this recipe. Roughly 2 and a half cups chopped, about 13.7 oz.

Cook

  • Select sauté on the instant pot and add oil. to the pot.
  • When the oil is hot add asafoetida, whole dried chili peppers and sauté for about 30 seconds.
  • Further add in the chopped Kohlrabi bulbs and let them sauté for 2 minutes. Then add in Kashmiri chili powder and let it sauté for 30 seconds. Add ¼ cup water quickly in order to prevent the red chili from burning. Stir well. Furthermore, add in salt, ground ginger and stir.
  • Add in the chopped leaves. Moreover, add in ¼ cup water and let it sauté for about 2 minutes. Next add in the chopped lotus stems. Stir well. Finally add in ¾ cup water. Mix well.
  • Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Open the lid and add the Kashmiri tikki masala (optional) and 3 whole serrano peppers. Stir well. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.
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