Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida
A vegetarian Kashmiri recipe with knol khol (ganth gobi/kadam), stalks knol khol leaves (ganth gobi leaves), pinch asafoetida (hing). Ready in 50 min, serves 6.
Curated bySana Bhat🇮🇳
Instructions
11 steps- 1
To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices
knol khol (ganth gobi/kadam)(1/2 kg)stalks knol khol leaves (ganth gobi leaves)(2)kashmiri masala powder(1 teaspoon) - 2
Chop the green leafs into two halves
- 3
Wash nicely to remove dirt and collect in a colander and keep aside
- 4
In a broad base Pan, heat oil, and add asafoetida
pinch asafoetida (hing)(2) - 5
Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt
knol khol (ganth gobi/kadam)(1/2 kg)stalks knol khol leaves (ganth gobi leaves)(2)salt - to taste - 6
Saute for a while and now add the Kashmiri spice mix/garam masala and stir
kashmiri masala powder(1 teaspoon) - 7
Add water and baking soda
pinch baking soda(1) - 8
Stir and close the lid
- 9
Let the vegetable cook in low flame till soft and tender
- 10
Don't overcook the greens, try to retain the green color
- 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
kashmiri masala powder(1 teaspoon)
Rate this recipe
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Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida
A vegetarian Kashmiri recipe with knol khol (ganth gobi/kadam), stalks knol khol leaves (ganth gobi leaves), pinch asafoetida (hing). Ready in 50 min, serves 6.
Curated bySana Bhat🇮🇳
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Directions
11 steps- 1
To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices
knol khol (ganth gobi/kadam)(1/2 kg)stalks knol khol leaves (ganth gobi leaves)(2)kashmiri masala powder(1 teaspoon) - 2
Chop the green leafs into two halves
- 3
Wash nicely to remove dirt and collect in a colander and keep aside
- 4
In a broad base Pan, heat oil, and add asafoetida
pinch asafoetida (hing)(2) - 5
Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt
knol khol (ganth gobi/kadam)(1/2 kg)stalks knol khol leaves (ganth gobi leaves)(2)salt - to taste - 6
Saute for a while and now add the Kashmiri spice mix/garam masala and stir
kashmiri masala powder(1 teaspoon) - 7
Add water and baking soda
pinch baking soda(1) - 8
Stir and close the lid
- 9
Let the vegetable cook in low flame till soft and tender
- 10
Don't overcook the greens, try to retain the green color
- 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
kashmiri masala powder(1 teaspoon)
Rate this recipe
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