Punjabi Kohlrabi

Punjabi Kohlrabi

If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this recipe are available in East Indian food shops.


2 Tbsp mustard oil

1-inch fresh gingerroot, peeled and minced

2 cloves garlic, minced

1 green serrano chili pepper, minced with seeds

1 Tbsp ground coriander

½ tsp cumin seeds

½ tsp fenugreek seeds

¼ tsp turmeric powder

Salt, to taste

4 to 6 small kohlrabies, peeled and cubed

Leaves from 4 to 6 kohlrabies, finely chopped

½ cup water

¼ tsp garam masala


Heat the oil in a large sauté pan over medium-high heat. Add ginger, garlic and chilies, and stir 1 minute. Add coriander, cumin seeds, fenugreek seeds, turmeric, salt, kohlrabi and greens. Cook and stir 5 minutes.

Add water, cover the pan and bring to a boil over high heat. Reduce the heat to low. Cook the mixture until the kohlrabi is tender and most of the water has evaporated, about 20 minutes. Remove the lid and stir the mixture occasionally. Sprinkle with garam masala and serve with basmati rice.

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