Punjabi Ganth Gobhi Sabzi (Kohlrabi Vegetable) Recipe

Updated on December 7, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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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 time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: Serves 3 to 4 people

Ingredients

  • 500 grams ganth gobhi (kohlrabi)
  • 2 tbsp oil
  • 3 tomatoes, pureed
  • 2 onions & cloves of 1 garlic bulb ground
  • 1 tbsp ginger paste
  • 3-4 tsp hara dhania (cilantro), chopped
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 cup water

Instructions

  1. Cut off the stalks and wash the kohlrabi well. Then cut into medium-thick slices without peeling the skin. Use 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 2-3 minutes.
  5. Add the kohlrabi and stir-cook for 2-3 minutes. Add the hara dhania and cover with a lid.
  6. Cook for 5-7 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.

Punjabi Ganth Gobhi Sabzi (Kohlrabi Vegetable) Recipe

4.5 stars from 2 ratings of Punjabi Ganth Gobhi Sabzi (Kohlrabi Vegetable) Recipe

Questions & Answers

    © 2018 Rajan Singh Jolly

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      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Thank you, manatita.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 months ago from From Mumbai, presently in Jalandhar,INDIA.

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 months ago from From Mumbai, presently in Jalandhar,INDIA.

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

      • manatita44 profile image

        manatita44 

        3 months ago from london

        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 W profile image

        Peggy Woods 

        3 months ago from Houston, Texas

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

      • Rochelle Frank profile image

        Rochelle Frank 

        3 months ago from California Gold Country

        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 jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 months ago from From Mumbai, presently in Jalandhar,INDIA.

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Thank you, Louise.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 months ago from From Mumbai, presently in Jalandhar,INDIA.

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

      • billybuc profile image

        Bill Holland 

        3 months ago from Olympia, WA

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

      • Coffeequeeen profile image

        Louise Powles 

        3 months ago from Norfolk, England

        Thankyou for another lovely recipe. This sounds delicious.

      • Jodah profile image

        John Hansen 

        3 months ago from Queensland Australia

        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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