Dum Monj

What do you do with a kohlrabi? Well, with the power of the internet I found out that this ugly root is a common vegetable in the Kashmir. It can be made into a mild soup-like dish called Monj Haak or this spicier version.

Ingredients
serves 4
4 Kohlrabi 
250g Paneer (optional), cubed bite-sized pieces
50g Yogurt
1/2 tsp Asafoetida
2 Cardamom pods
2 black cardamom pods 
2 Cloves
3cm Cinnamon stick
1 tsp Cumin
2 tsp Ginger powder
1 tbsp Ground Fennel seeds
3 tbsp Mustard Oil
1 tbsp Kashmiri red chili powder

Method

In a heavy bottom pan bring some mustard oil to a medium heat and fry the paneer until the cheese browns on all sides. Remove from the pan, drain on kitchen paper and set aside.

Peel the kohlrabi, then cut it in half.  Cut it into slices little over 5mm thick.  If the pieces appear too large (depends on the size of the original bulb) then cut the slices in half again 

If you have fresh green leaves on the kohlrabi then cut them into small pieces. 

Add more oil to the frying pan. Stir in the Asafoetida with a tablespoon of water. Mix and bring up to a high heat.  Then add the spices, cardamom, cloves, cinnamon, cumin and fry for 30 seconds before adding the kohlrabi. Fry for a few more minutes then add the yogurt, mixing well. 

Next add chili powder.  Check the balance of taste and spiciness. The first time I cooked this I couldn't find kashimiri chilli powder and used a normal run of the mill chilli powder. It wasn't as red nor as hot so I needed to use almost double the amount to get the right level of spice to my taste.

Add the chopped green kohlrabi leaves, salt and ginger powder. Pour over about 250ml of water and cover with a lid.  Cook on a gentle simmer for about 20-25 minutes until the kohlrabi has softened.

When cooked, add the freshly ground Fennel seeds and the Paneer.  Stir to distribute the fennel and simmer for about 5 minutes on a low heat. 

Serve with rice or bread.