Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida
Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Monj Haak is a popular Kashmiri vegetarian recipe made with knol khol and greens and typically flavored with asafoetida.
Ingredients
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1/2 kg Knol Khol (Ganth Gobi/kadam)
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2 Stalks Knol khol Leaves (Ganth Gobi leaves)
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2 pinch Asafoetida (hing)
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2 Dry Red Chillies
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1 pinch Baking soda
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1 teaspoon Kashmiri masala powder
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2-3 tablespoon Mustard oil
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Salt
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to taste
Instructions
Step 1
To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices
Step 2
Chop the green leafs into two halves
Step 3
Wash nicely to remove dirt and collect in a colander and keep aside
Step 4
In a broad base Pan, heat oil, and add asafoetida
Step 5
Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt
Step 6
Saute for a while and now add the Kashmiri spice mix/garam masala and stir
Step 7
Add water and baking soda
Step 8
Stir and close the lid
Step 9
Let the vegetable cook in low flame till soft and tender
Step 10
Don't overcook the greens, try to retain the green color
Step 11
Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch