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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
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian, Kashmiri, North Indian
Servings 2


  • 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
  • 1/2 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, 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.
Keyword Easy Vegetable Instant Pot, Kashmiri Instant Pot, Kohlrabi, Monj Haak, Monji Haak