Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy

Step 1: To begin making the Knol Knol Gravy Recipe, peel the  knol knol also known as Knol Khol and chop them into bite size pieces

Step 2: Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates

Step 3: (Blanching the tomatoes)

Step 4: Cool completely and grind into smooth paste

Step 5: In a kadai, add oil on medium heat

Step 6: Once the oil is hot, add cumin seeds

Step 7: When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes

Step 8: Add finely chopped ginger and garlic and saute until raw smell goes away

Step 9: Next, add the prepared tomato puree and cook for 5 minutes

Step 10: Continue to cook till until the oil comes to the surface

Step 11: Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder

Step 12: Stir well until all the masalas are well combined into the gravy

Step 13: Now toss in chopped knol khol and coat well with masala gravy

Step 14: Whisk curd and add it to the gravy

Step 15: Add in half cup water, cover and cook for 20 to 25 minutes

Step 16: Stir in between and check for water

Step 17: If required, add some more water to adjust the consistency of the gravy

Step 18: Turn off the heat

Step 19: Garnish with chopped coriander leaves

Step 20: Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner