Indian Kohlrabi Potato Recipe - Ganth Gobi Alu Recipe
Ganth gobi is another nutritious vegetable and taste super tempting as well.
हिन्दी में पढिये : Indian Kohlrabi Potato Recipe - Ganth Gobi Alu Recipe
Ingredients for Ganth Gobi Alu Recipe
- Ganth gobhi – ½ kg (500 grams)
- Potatoes – 3 (250 grams)
- Tomatoes (medium sized) – 2
- Green chillies – 2
- Oil – 2-3 tbsp
- Green coriander – 2-3 tbsp (finely chopped)
- Cumin seeds – ½ tsp
- Asafoetida – 1 pinch
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Salt – 1 tsp or to taste
- Ginger paste – 1 tsp
- Red chilly powder – ¼ tsp
- Garam masala – less than ¼ tsp
How to make Indian Kohlrabi Potato
Start with making tomato-green chili paste. Cut green chilies into two halves and rough chop the tomatoes as well. Finely grind until fine paste.
After this, chop the vegetables. Remove leaves from ganth gobi and remove the skin thinly. Also remove the stalk as well. Peel the potatoes and thoroughly rinse both the veggies. Chop down these veggies into eight chunks with 1-1 inch dimension.
Heat enough oil in wok. When the oil is hot add cumin seeds and asafoetida into it. When the seeds crackle, add turmeric powder, ginger paste, tomato-green chili paste, coriander powder and red chilly powder. Mix everything really well. When the oil starts separating from the masala and it gets little grainy in texture, reduce the flame and saute the masala. Keep stirring after every minute.
After sauteing the masala, add chopped veggies and salt to it. Stir and cook the sabzi for a minute or so and mix them well with the masala. Now add 1/4 cup of water to the sabzi, cover and let it cook for 5 to 6 minutes on low flame.
After 6 minutes, open the lid and stir the sabzi gently. Sabzi is not yet cooked. Cover it again and cook for another 5 to 6 minutes.
Check again after 6 minutes and stir the sabzi again. Press the veggies to check if cooked through. Veggies are still uncooked and there is no water left in the sabzi. So add 1 to 2 tbsp water to it, cover and cook for 5 to 6 minutes.
Later press the potatoes and ganth gobi again. Now these have tender and sabzi is ready. It takes almost 35 minutes to cook the sabzi. Add garam masala and green coriander to the sabzi and mix well. Transfer the sabzi to a bowl and garnish with some green coriander.
Super tempting and delicious ganth gobi sabzi is ready, serve it steaming hot with chapatti, paranthas, pooris or rice and relish eating.
- If you wish to add onion to the sabzi then finely chop a onion or finely grind it and roast it until slightly pinkish in color prior sauteing tomato-green chilly masala. Rest follow the same.
- Keep stirring the sabzi at regular intervals to prevent sabzi from overcooking and not letting the spices settle at the bottom.
- For 3 to 4 members
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