Dum Munj / Dum Monji

by Shaheen Ali

 

 

Dum Munj Or Dum Monji is a spicy flavorful veg curry that comes from Kashmiri Cuisine. Munj here means Knol Khol also commonly known as Ganth Gobhi or Kadam is cur into cubes and cooked with it’s greens along with some yogurt. The recipe though is quick but requires skillful hands to play with Kashmiri spices which particularly are fennel powder, asafoetida, sonth or ginger powder etc. Kashmiri food is rich in texture and aroma as there is a wide usage of Mustard oil which itself provides a beautful aroma and kashmiri red chili powder also known as deghi mirch gives a rich color. Dum Munj is typically eaten with boiled rice.

 


 

Print Recipe
DUM MUNJ / DUM MONJI (KNOL KHOL IN YOGURT) - KASHMIRI VEG
Course main course
Cuisine kashmiri
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Course main course
Cuisine kashmiri
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. Wash and peel the ganth gobhi and cut into pieces. Chop the leaves as well.
  2. Heat oil in a pressure cooker and add asafoetida,, cumin, cloves and ground black cardamom. Once they crackle up add ginger garlic paste and saute for 2 mins.
  3. Now add red chili powder, fennel powder, ginger powder, turmeric and little water. Fry the masala for a minute or two.
  4. Now add chopped ganth gobhi along with leaves and stir with the masala and fry for another 2-3 mins.
  5. Add whisked curd and mix well. Adjust oil if needed and add salt. Fry till oil starts leaving sides.
  6. Now add around 1/2 cup of water , stir well and pressure cook till 2-3 whistles.
  7. Turn off the gas and allow the pressure to release from the cooker.
  8. Carefully open the lid, give a quick stir and serve hot with boiled rice.
Recipe Notes

 

 

If you liked this traditional recipe, try making at home and share your feedback with me in comments below. Thanks for stopping by!

Love : Shaheen

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