| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 3 Gobhi with Leaf Knol Khol/ Ganth / Kadam
- mustard oil 4 tbsp
- ginger garlic 2 tbsp Paste
- chili powder 2 tsp Kashmiri Red
- fennel 2 tsp Powder
- turmeric 1 tsp
- ginger 1 tsp Sonth / Powder
- asafoetida 1/2 tsp
- salt 1-2 tsp (as needed)
- Cloves 4
- cardamom 2 Black (coarsely ground)
- cumin 1/4 tsp
- Curd Yogurt 4 tsp Thick /
Ingredients
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Instructions
- Wash and peel the ganth gobhi and cut into pieces. Chop the leaves as well.
- 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.
- Now add red chili powder, fennel powder, ginger powder, turmeric and little water. Fry the masala for a minute or two.
- Now add chopped ganth gobhi along with leaves and stir with the masala and fry for another 2-3 mins.
- Add whisked curd and mix well. Adjust oil if needed and add salt. Fry till oil starts leaving sides.
- Now add around 1/2 cup of water , stir well and pressure cook till 2-3 whistles.
- Turn off the gas and allow the pressure to release from the cooker.
- 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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