Monj Haakh, a cherished dish in Kashmiri cuisine, is as wholesome as it is flavorful. With its roots deep in Kashmiri tradition, this vegetarian delicacy is made using Knol Khol (Ganth Gobi) and flavored with a blend of aromatic spices like asafoetida and Kashmiri masala powder. Known for its hearty, soupy consistency, it is often paired with Kashmiri Rogan Josh or Chaman Qaliya to create a delightful meal. Monj Haakh is not just food—it’s a connection to the rich culture of Kashmir, a dish that brings warmth, comfort, and the essence of Kashmiri hospitality to your table. Whether enjoyed with steamed rice or roti, this flavorful curry is a perfect embodiment of the region’s culinary finesse.
Basic Information
| Basic Information | Details |
|---|---|
| Servings | 5 servings |
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 1 hour 10 minutes |
| Calories per Serving | 300 kcal |
Ingredients
- ½ kg Monj Haakh (Knol Khol / Ganth Gobi / Kadam)
- 2 Stalks Knol Khol Leaves (Ganth Gobi leaves)
- 2 pinch Asafoetida (hing)
- 2 Dry Red Chillies
- 1 pinch of Baking soda
- 1 teaspoon Kashmiri masala powder
- 2-3 tablespoons Mustard oil
- Salt, to taste
Step by Step Instructions
| Step | Instructions |
|---|---|
| 1 | Prepare the Greens: Clean and slice the ½ kg leaves into halves. Peel and wash the Knol Khol lumps, then slice them thinly. |
| 2 | Heat Oil & Sauté: Heat 1½ large spoons of mustard oil in a pressure cooker. Add ½ teaspoon of Asafoetida (Heeng) and sauté. |
| 3 | Add Vegetables: Add the Knol Khol leaves and thin slices of the lump to the oil. On low heat, stir and shallow fry for 5 to 10 minutes. |
| 4 | Season & Stir: Add 1 spoonful of salt and stir for an additional 5 to 10 minutes. |
| 5 | Cook the Dish: Pour ½ glass of water into the cooker. Close the lid and cook for 6–7 whistles on a high flame. Remove from heat and open the lid immediately. |
| 6 | Final Flavoring: To enhance the flavor, add 2-3 whole green chilies or whole red chilies, and 1½ teaspoons of Var masala (Tikki Masala) powder. |
Nutritional Benefits of Monj Haakh
Help us expose the truth
The Azadi Times is funded by readers like you. No corporate sponsors. No government influence. Just fearless reporting.
Kohlrabi is rich in vitamins C and K, low in calories, and high in fiber. It also provides nutrients from the greens, such as vitamins A and C, calcium, and iron.
Serving Suggestions
Monj Haakh can be served as a side dish with rice, naan, or roti. It can also be a main course, especially when paired with yogurt or raita.
Cultural Importance
Monj Haakh is an integral part of Kashmiri cuisine and is often featured in traditional feasts like Wazwan. Its rich flavor and cultural significance make it a staple in Kashmiri households.
What Gives Monj Haakh Its Unique Flavor?
The unique flavor of Monj Haakh comes from the combination of asafoetida, Kashmiri chili powder, and other spices that bring out its delightful taste and aroma.
