Kohlrabi Indian Recipe - How to Peel and Cook Kohlrabi | Happy Bellyfish

Kohlrabi Indian Recipe – How to Peel and Cook Kohlrabi

Kohlrabi Indian Recipe – How to Peel and Cook Kohlrabi

Our Kohlrabi recipe, featuring this vegetable cooked in Indian style, will show you the easiest way to peel kohlrabi and to cook it. We will be using a famous Indian spice mix called Panch Phoran (you can see the detailed instructions how to make Panch Phoran spice mix at home here).

Kohlrabi is believed to be a crossover between a turnip and a cabbage. It does have a very unique flavour, a little pungent, slightly resembling radish, a cabbage and a turnip at the same time. When you cook it you want to be careful not to overpower and kill the kohlrabi flavour with spices. Our spice mix is just perfect to give it a subtle, slightly spicy flavour, but also keep the distinctive taste of the vegetable.

Kohlrabi also comes in a gorgeous deep purple color, though we are going to use a classic, white (greenesh) one. THe color doesn’t affect the flavour, so you can use the same recipe for any variety of kohlrabi.

Ingredients (3-34 portions):

  • 2 kohlrabi
  • 2 tsp ginger garlic paste (1 clove garlic an 1.5 cm ginger piece)
  • 2 tsp panch phoran spice mix
  • 1 tsp turmeric
  • 1/2 tsp dry red chilli powder
  • 1 fresh green chilli (optional)
  • cooking oil
  • salt to taste

Method:

Step 1. Peel the kohlrabi and cut it in large cubes. Soak it in water.

Step 2. Meanwhile, prepare the ginger garlic paste. Take equal amount of garlic and ginger and puree them in a blender or with mortar and pestle.

Step 3. Heat some oil in the pan. When it’s warm add panch phoran. cook for about a minute, until the mustard seeds start to crackle.

Step 4. Add kohlrabi, add a bit of water and cover with the lid. Cook on a medium heat, until soft. You can stir it occasionally. It will take about 20 minutes.

Step 5. When kohlrabi is ready, add other spices, ginger garlic paste, salt and a green chilli if using. Mix everything nicely, cover with the lid and cook for 5 more minutes. When all the spices are nicely absorbed by the kohlrabi, your dish is ready.

You can prepare the same dish in a  pressure cooker. You just need to add all the ingredients at once with a little more water. The consistency will be slightly different and more soupy, but your meal will be ready very fast and with a little effort.

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