Munj Haak – Kashmiri Veg

by Shaheen Ali

Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Munj Haak is a popular Kashmiri vegetarian dish made with knol khol and greens and typically flavored with asafoetida. The recipe just needs handful of ingredients and can be made in a jiffy. The soupy texture of the curry is an ideal side dish to your meal specially to your rice. This particular recipe is adapted from Shehjar – A Gateway To Kashmir

Print Recipe
MUNJ HAAKH - KNOL KHOL FLAVORED WITH ASAFOETIDA (KASHMIRI VEG)
Course
side dish
Cuisine kashmiri

Prep Time
10 minutes
Cook Time 15 minutes
Servings
helping
Ingredients
Course side dish
Cuisine kashmiri
Prep Time 10 minutes
Cook Time 15 minutes
Servings
helping
Ingredients
Instructions
  1. Wash and peel the Ganth Gobhi (bulb) and cut into fine slices.
  2. Chop the green leafs into two halves. Wash nicely to remove dirt and collect in a colander and keep aside.
  3. In a broad base pan, heat oil and add asafoetida.
  4. Now add the chopped Ganth Gobhi and the greens along with dry red chilies and salt.
  5. Saute for a while and now add the Kashmiri spice mix and stir.
  6. Add water and baking soda. Stir and close the lid.
  7. Let the vegetable cook in low flame till soft and tender.
  8. Don't over cook the greens, try to retain the green color.
  9. Turn off the gas and serve hot with plain steamed rice.
Recipe Notes

If you liked this traditional recipe, then don't forget to share your views and feedback with me in comments below. Thanks for stopping by!

Love : Shaheen

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2 comments

Sunaina Agrawal October 25, 2016 - 4:38 pm

Interesting! Can we omit baking soda?

Reply
Shaheen Ali October 25, 2016 - 4:45 pm

Hey , thanks for stopping by Sunaina. Well that’s the authentic style of baking… yet it can be omitted.

Reply

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