Saag Munj

Saag Munj. Maunj Haaq. Gaanth Gobhi ki Sabzi. Knol khol. Kohlrabi. The names may be many, but the aim stays the same — bringing vibrant taste to your palate. Try this signature Kashmiri dish and you’ll add another gem to your culinary skills.

Prep time: 45 minutes

Caters to: 4 gobblers

Challenge level: Intermediate

From The Pantry:

• ½ kilogram gaanth gobhi (with leaves)
• 2 cups of cooked mustard oil
• 2 tablespoons coriander
• 1 tablespoon red chilli powder
• ½ teaspoon haldi powder
• A pinch of asafoetida
• ½ tablespoon ginger, grater
• 1 tablespoon sugar
• Salt to taste

Cook Away:

1. Wash and peel the leaves off gaanth gobhi, and cut the gobhi and leaves into thin and tiny portions.
2. Heat the mustard oil in the pressure cooker. Once hot, add the asafoetida.
3. On low heat, add the gaanth gobhi and its leaves  to the cooker. Add all the spices, including sugar to this. Mis well.
4. Cook on high heat for 5 minutes, then on low heat for 15 minutes, with the cooker lid on.
5. Take off the lid and stir the vegetable once. Close it back and let it cook on low heat for another 20 minutes.
6. Take the coker off the stove and let it sit for 10 minutes before taking off the lid.
7. Once cooled down. Take off the lid and serve.

Your saag munj is ready to be devoured!

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