Ganth Gobi Kashmiri Style | Kashmiri Mundi | Kashmiri Kohlrabi Recipe

Kashmiri food is known for non-vegetarian dishes like rogan josh, goshtaba / ghushtaba, yakhni, rishta, tabakh maaz, and mirchi korma, but there is much more to it than lamb. Kashmiris have a variety of delicious vegetarian dishes that are as rich and aromatic as any meat preparation. They use vegetables in season, requiring minimal seasoning to bring out their goodness like this ganth gobi recipe.

Ganth gobi (mundi or kohlrabi) is the most widely used vegetable in Kashmiri cuisine after nadru (lotus stem). It is called ganth gobi in Hindi; kohlrabi in English; and dam mundi, knol khol, kadam, and monj / moonj / munj / monji in Kashmiri.
 

This round greenish-white cruciferous vegetable appears in late winter in Kashmir and other parts of northern India and is perfect for simple, warm, and comforting dishes at this time of the year.

This versatile ganth gobi vegetable is used to make saag (greens), kachumbar or salad, and korma, as well as a Kashmiri Pandit version of mutton rogan josh (dum monj / ganth gobi rogan josh), and of course this easy ganth gobi kashmiri recipe.
 

Like all vegetables, ganth gobi / mundi / knol khol / kohlrabi recipes are varied and can be cooked in various ways. It can be steamed, cooked in its own juices, cooked with haak (leafy greens), with lotus stem (nadru), with turnip, in an onion gravy. Indeed, monji nadru (knol khol with lotus stem) is a very popular dish in Kashmiri cuisine.

Our Kashmiri ganth gobi recipe uses only a few ingredients for a fresh and light dish that is quick and easy and that tastes great with rice.
 

When prepping, peel the bulb of the ganth gobi and slice it. Separate the greens and tear roughly. Cut and discard the long stems and all woody or tough portions. Rinse thoroughly to get rid of any dirt and sand.

For best results, cook the ganth gobi / mundi till it is soft and tender, continually pushing the ganth gobi down with a spatula to stay submerged and cook underwater. To retain the green colour, do not overcook. Baking soda helps maintain the typical green colour of the dish. Kashmiri red chillies really add a pop of colour too.
 

Traditionally, Kashmiri ganth gobi is eaten with plain steamed rice, but it pairs equally well with paratha and naan.

For a complete Kashmiri vegetarian meal, serve this Kashmiri mundi recipe with plain steamed rice, along with lal paneer (or tamatar chaman - paneer cooked in a tangy tomato gravy flavoured with fennel seed and dry ginger), haak (a local spinach or Kashmiri greens), Kashmiri pulao (pulao with saffron, whole spices, and nuts), nadru ke kabab (lotus stem in a spicy gravy), al yakhni (lauki - bottle gourd in yogurt gravy), Kashmiri dum aloo, and bom chount (sour apple curry).
 

Learn how to make ganth gobi Kashmiri style with our step by step video and detailed ganth gobi recipe with all ingredients and easy cooking method right here.
 

Or try all our Vegetarian Recipes here!