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    Home » Indian

    Kohlrabi Curry | Knol Kol Bhaji

    Published: Jun 29, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Jump to Recipe

    Kohlrabi Curry is stir-fried Kohlrabi cooked tender with nutty mung dal (yellow gram lentils) and spiced with a few basic Indian spices. Ready in just 30 minutes this EASY and delicious vegan curry makes for a perfect meal served with hot roti or with rice for a gluten-free meal.

    Kohlrabi curry served in a white bowl with parathas
    Jump to:
    • What is Kohlrabi
    • Ingredients
    • How to make Kohlrabi Curry
    • Serving
    • Storing
    • Variations
    • More Vegan Indian Curry Recipes
    • Recipe

    I grew up eating my mom's Naval Kol Bhaji (Kohlrabi curry) that she had learned from my Aaji (maternal grandmother). During her recent visit, we went to our local farmers' market where we saw lots of summer-fresh Kohlrabi. We bought it home to make this easy, delicious, and healthy curry and I made sure to record and take notes on the recipe to share it with you!

    two kohlrabi  with stems and leaves

    What is Kohlrabi

    Kohlrabi (Knol Kol or Naval Kand) is a cruciferous vegetable from the family of cabbage, brussels sprouts, and broccoli. The bulb-like light green stem has a neutral taste and is meaty and fibrous making it a perfect addition to curries, lentils, and salads. Tender green leaves are also used in cooking. Kohlrabi bulbs and leaves are packed with fiber, vitamin C, and potassium-boosting health benefits.

    ingredients for Indian kohlrabi stir fry

    Ingredients

    • Kohlrabi - Kohlrabi bulbs and leaves are packed with fiber, vitamin C, and potassium. Simply Peel the bulbs and dice, and chop the tender leaves.
    • Lentils - Yellow Mung Dal or Chana Dal makes the curry hearty and adds protein. I love adding mung dal as it soaks quicker. If you want to add chana dal, soak it for at least 30-minutes in hot water
    • Spices - red chili powder, cumin & coriander powder, turmeric, and garam masala add flavor and warmth to the dish
    Kohlrabi curry served in a white bowl with parathas

    How to make Kohlrabi Curry

    • Remove the Kohlrabi stems. Reserve the bulbs and tender leaves
    • Peel the outer skin of the bulb and discard
    • Dice the peeled bulb into half-inch cubes
    • Finely chop the tender leaves
    photos one through four showing how to prepare kohlrabi
    • Heat oil in a medium pan and add mustard seeds. Allow them to pop and then add asafetida and turmeric.
    • Add diced kohlrabi and mung dal to the pan.
    photos five through eight showing how to stir fry kohlrabi
    • Mix well and cook covered for low-medium heat for 5 to 7 minutes
    • Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala, and salt. Mix well
    • Add water to the pan and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces cook tender
    • Turn the heat off and garnish with cilantro
    photos nine through twelve showing adding spices and garnish to the pot

    Serving

    Serve Kohlrabi curry with hot Roti, Parathas or Puri. For a gluten-free meal, serve with Jowar Roti, Dal Chilla, or Basmati rice. Pair with a crunchy Cucumber Salad or cooling Beet Raita for a hearty vegetarian meal.

    Kohlrabi curry served in a white bowl with parathas, onions, lime wedges and turmeric pickle

    Storing

    Refrigerate leftover Kohlrabi curry for 3 to 4 days. It makes for a perfect make-ahead recipe. To reheat, microwave or use a stovetop pan.

    Variations

    • Substitute Mung Dal with chana dal, and soak it for at least 30-minutes in hot water
    • On a low-carb diet? Skip the lentils altogether
    • This recipe makes a medium spices curry. Add more or less of the red chili powder and garam masala to adjust the spice levels

    More Vegan Indian Curry Recipes

    • Cabbage Stir Fry
    • Tindora Stir Fry
    • Bhindi Masala
    • Aloo Rasedar
    • Bharwa Bhindi
    • Aloo Gobi

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Kohlrabi curry served with parathas, lime wedges and onions
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    5 from 3 votes

    Kohlrabi Curry

    Ready in just 30-minutes this EASY and delicious vegan Kohlrabi curry makes for a perfect meal served with hot roti or with rice for a gluten-free meal.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 165kcal
    Author: Archana Mundhe

    Ingredients

    • 1 lb Kohlrabi around 3 bulbs
    • ½ cup mung dal
    • 1 cup warm water
    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • ⅛ teaspoon asafetida
    • ½ teaspoon turmeric
    • 1 teaspoon ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons Kashmiri red chili powder
    • 1 teaspoon garam masala
    • 2 teaspoons kosher salt
    • 1 cup water
    • ¼ cup cilantro finely chopped

    Instructions

    • Rinse mung dal and soak it in warm water while you prepare the Kohlrabi.
    • Remove the Kohlarabi stems. Reserve the bulbs and tender leaves. Peel the outer skin of the bulb and discard. Dice the peeled bulb into half inch cubes. Finely chop the tender leaves.
    • Drain the water out of the soaked mung dal.
    • Heat oil in a medium pan. Once the oil is hot add mustard seds and allow them to pop. Add asafetida and turmeric.
    • Add diced kohlrabi and mung dal to the pan. Mix well and cook covered for low-medium heat for 5 to 7 minutes.
    • Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala and salt. Mix well.
    • Add water and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces are cooked tender.
    • Turn the heat off and garnish with cilantro. Serve hot with Roti or Bhakri.

    Video

    Nutrition

    Calories: 165kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1217mg | Potassium: 445mg | Fiber: 7g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 71mg | Calcium: 54mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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