Sometimes you need a small push to get back on track. This post is a result of the push that I got from a group of talented bloggers, who have come together to try new cuisines. So, this is the post of the month where I take the Spatula Force monthly challenge given by my very talented friend Anshu, who blogs at The Secret Ingredient. The theme of this month is Kashmiri and if you know me, you know how I love paneer. I have been meaning to put some paneer dishes on the blog since a long time now. So, this gives me a chance to take care of both the things. Smart, eh? 😉
Agar firdous baroye zameen ast, hami asto, hami asto hami ast – Amir-e-Khusru Dehluvi
(If there is paradise on earth, It is here, it is here, it is here)
Kashmir, not only it is a heaven on earth, but it has heavenly food as well. The special flavor that the cuisine has is unbeatable. You get that punch in every bite and each flavor unfolds it in layers.
I so wish to visit Kashmir once in my life and absorb the heavenly beauty inside me. It is one of my thousand desires. The snow, the peaks, the flowers, the dal lake, the shikara, the beautiful people, the folk songs, the traditional food, the people, the firan, the jewelry, I can go on and on. But, I will not go further writing the intro to this blog or I will start writing about Kashmir and its impeccable beauty instead of Gobhi Kalia. This dish is my ode to Kashmir and my desire to see the beauty hidden there. So, here I go with the recipe for Kashmiri Gobhi Kalia.
Every weekend when I go to the supermarket, I stop by the aisle where I see some different 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. Alas!
A few days ago, I was chit chatting with one my friends Shivani and she said she made kohlrabi or ganth gobhi today. She mentioned that the supermarket had Kohlrabi with leaves. And, bang! I knew I need to pick it this time and try it out. And 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.