ganth gobi kashmiri style | kashmiri kadam recipe | kashmiri mundi recipe | how to make kohlrabi

ganth gobi kashmiri style | kashmiri kadam recipe | kashmiri mundi recipe | how to make kohlrabi with step wise pictorial and video method is here to introduce itself with you in a simplest process of making.

ganth gobi kashmiri style | kashmiri kadam recipe | kashmiri mundi recipe | how to make kohlrabi is much loved vegetable from the Indian union territory of Jammu and Kashmir.

Don’t get confused on reading different words/name in the title of post. Those all are the names of this vegetable.

In Hindi, it is called ganth gobi, kohlrabi is it’s english name and kadam, dam mundi, knol khol, and monj/moonj/munj/monji are it’s Kashmiri names.

Kadam/ganth gobi starts floating in the vegetable markets of jammu and Kashmir with the uprising of winters.

Though jammu and Kashmir forms a part of one union territory, this recipe is cooked differently in both the regions.

People in Kashmir has more liking for rice and they make ganth gobi with gravy so that it can be cherished with rice.

On the other hand, jammuites make it dry with onion, tomatoes and all the spices because instead of rice, people have more liking for fulka.

Being a native of Jammu, i have cooked kadam number of times in a regular method using onion and tomatoes, but the Kashmiri method of cooking it is quite different & surprising too.

Why I am calling Kashmiri method surprising depicts from the list of ingredients below. It has none of any such ingredient which is used in regular cooking.

Onion, tomatoes, ginger, garlic, red chilli powder, turmeric powder, cumin seeds, garam masala & many more are such ingredients without which Indian cooking can’t be imagined but this Kashmiri kadam will be cooked without all such ingredients, yet tastes delicious.

I have learned this recipe from my brother’s wife who is Kashmiri & cooks lipsmacking food.

Although the method is very very simple but she shared with me the few small but important tips which were helpful in retaining the green colour of the vegetable.

So read the recipe carefully to make your ganth gobi perfect. I have made it strictly following traditional Kashmiri style.

Also see few more recipes from jammu and kashmir like..

nadru yakhni, ambal, kaladi, roadside kulche chole and rajma

Step wise pictorial method of kholrabi

Separate the kadam/ganth gobi’s bulb from its leaves by cutting apart. Then peel the skin off the bulb & cut it into pieces of reasonable size.
Not with knife but using your hands, tear the leaves apart from the stem.
Wash kadam (bulb pieces and leaves together) under running water.
Add mustard oil in a pressure cooker & once the oil smokes, off the flame so that oil turns slightly cool.
Add kadam & saute it for one minute on high flame, preferably using wooden spatula.
After one minute, you will find that the volume of kadam reduces & kadam is settled in the bottom. Now add asafoetida & water.
Put the lid of pressure cooker on & go for 5 whistles. First whistle on full flame and rest of the 4 whistles on medium flame.
Immediately after the 5th whistle, release the pressure from cooker by lifting the whistle of cooker with spatula & at the same time removing the whistle from it’s lid. Let all the pressure release fast. This step is important to retain the green colour of kadam. Do note, while removing whistle, keep your face or body at a little distance from cooker because once you remove the whistle, steam will come out on high pace. And also remove the whistle by holding it with some kitchen towel as the whistle will be too hot at that point of time.
When all steam/pressure is released, immediately remove the lid of cooker. Add salt, dry whole red chillies and green chilli. Mix.
Let kadam simmer for 2 minutes on medium heat without covering the cooker.

Your ganth gobhi kashmiri style is ready. Serve hot, preferably with plain white rice.

ganth gobi kashmiri style – recipe card