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Punjabi Ganth Gobhi Sabzi (Kohlrabi Vegetable) Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Ganth gobhi sabzi is a dry kohlrabi dish.

Ganth gobhi sabzi is a dry kohlrabi dish.

Ganth gobhi, or kohlrabi, is also known as knol khol, German turnip, German cabbage, and Turnip cabbage. It belongs to the same family as cauliflower, cabbage, and broccoli. Ironically, it is not part of the turnip family, despite having a common name.

This recipe is for a dry type of dish made in the North-Indian Punjabi style. We have used the tender leaves and have not removed the skin. You may choose to omit the leaves and remove the skin—but in that case, the nutrients that are contained within the thick skin will be lost. On the other hand, the dish will take much less time to cook.

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

Serves 3 to 4 people

Ingredients

  • 500 grams ganth gobhi (kohlrabi)
  • 2 tablespoons oil
  • 3 tomatoes, pureed
  • 2 onions + the cloves of 1 garlic bulb, ground
  • 1 tablespoon ginger paste
  • 3 to 4 teaspoons hara dhania (cilantro), chopped
  • 1 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 cup water

Instructions

  1. Cut off the stalks and wash the kohlrabi well. Cut it into medium-thick slices without peeling the skin. Use the tender leaves as well.
  2. Heat oil in a pan and then add the onion-garlic puree. Saute until the water almost cooks off.
  3. Add the ginger paste and roast until the masala turns a light brown color.
  4. Add the tomato puree, the rest of the spices, and the salt. Cook for 2 to 3 minutes.
  5. Add the kohlrabi and stir-cook for 2 to 3 minutes. Add the hara dhania and cover with a lid.
  6. Cook for 5 to 7 minutes on low heat, checking periodically. If the masala is getting dry, add a little water and carry on cooking. We added 1 cup of water while cooking, and the vegetable took about 30 minutes to cook.
  7. Remove when done. Garnish with some chopped tender kohlrabi leaves.

Recipe Video

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 08, 2018:

Thank you, manatita.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 08, 2018:

Yes, it is great to include this in your salad. Thank you, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 08, 2018:

It can also be eaten raw added to a salad. Glad you like the recipe Rochelle. Thank you.

manatita44 from london on December 07, 2018:

You have an endless bank of recipes, Rajan. A lot of different foods to try. Putting them all together in a kitchen like that must be truly mouth-watering. Shalom!

Peggy Woods from Houston, Texas on December 07, 2018:

I grew kohlrabi when we lived in Wisconsin decades ago. Your recipe sounds really good. Kohlrabi is also good eaten raw.

Rochelle Frank from California Gold Country on December 06, 2018:

I am familiar with this vegetable through my German in-laws. It is easy to grow here, and we like the tender bulbs as a raw vegetable snack. or cooked with a cheese sauce topping. Thanks for the recipe, it gives a whole new possibility to enjoy this healthful vegetable.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 06, 2018:

It is always good to see you appreciate my recipes. Thank you, Bill.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 06, 2018:

Thank you, Louise.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 06, 2018:

John, it is only during the winter season that we get kohlrabi and that too sometimes. Thank you for going through the recipe.

Bill Holland from Olympia, WA on December 06, 2018:

You bring the outside world to me and for that I am grateful! Thank you sir!

Louise Powles from Norfolk, England on December 06, 2018:

Thankyou for another lovely recipe. This sounds delicious.

John Hansen from Queensland Australia on December 06, 2018:

I love Kohlrabi as a vegetable but it is not easy to access here. I ony know one farmer who grows it, and it can't normally be bought in the store. This recipe sounds delicious. Thanks for sharing, Rajan.

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