Kohlrabi or Ganth Gobhi Sabji – a new entry in my kitchen

Every weekend when I go to the supermarket, I stop by the aisle where I see some different (and a little unusual for me) vegetables. I am always tempted to buy Kohlrabi and fennel. But, most of the times they are without leaves and I wanted to try recipes that could use the leaves too. So, if never actually picked the up. Alas!

A few days ago, I was chit-chatting with one my friends, Shivani, and she said she made Kohlrabi or Ganth Gobhi sabji for lunch. She mentioned that the supermarket had Kohlrabi with leaves. And, bang! I knew I need to pick it this time and try it out. Finally here it is, ofcourse after some tips from Shivani. Thanks gal! 🙂

Oh yes, I didn’t use onion and garlic so it is navratra friendly. Don’t confuse it with navratra fast food though.



  • Kohlrabi – 2 medium sticks
  • Tomato – 2 medium
  • Ginger – 1 inch
  • Green Chili – 1
  • Cumin seeds – 1 tsp
  • Nigella seeds – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Fennel powder – 1/2 tsp
  • Cardamom powder – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Cinnamon powder – 1/4 tsp
  • Turmeric – 1/2 tsp
  • Red chili powder – 1/4 tsp
  • Salt – to taste
  • Oil – 2 tbsp
  • Asafoetida – a pinch

Method for Ganth Gobhi Sabji

  1. Grind 1 tomato, green chili and ginger together. Set aside.
  2. Wash and chop the kohlrabi or ganth gobhi in cubes. Roughly chop the leaves too. Set aside.
  3. Heat oil in a pressure cooker.
  4. Add asafoetida and cumin seeds. When they start to crackle, add mustard seeds, and nigella seeds.
  5. Add the grinded tomato-ginger paste. (You can grind onion and garlic too, I made it during navratras so avoided them). Saute for 3-4 minutes or until the raw smell goes away.
  6. Add the chopped kohlrabi cubes and leaves. Saute for 4-5 minutes.
  7. Add salt, turmeric, red chili powder, fennel powder, cardamom powder, cinnamon powder and cumin powder.
  8. Mix well and let it cook for 10-15 minutes. Add water.
  9. Now, close the pressure cooker and cook to 3-4 whistles. Add more water and cook to some more whistles if the kohlrabi is not tender when you open the cooker. You can avoid pressure cooking and slow cook it too. It will take a little more than hour.
  10. Serve with Roti, naan, parantha, etc. I served it with melt in mouth makka ki roti and it enhanced the taste.



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