Name: Kashmiri Dum Monji (Knol Khol in Yogurt) recipe by Shaheen Ali at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 3 Knol khol/ganth gobhi/kadam with leaf; 1/2 cup Yogurt (Curd); 4 Tablespoon Mustard Oil; 2 tablespoon Ginger garlic paste; 2 teaspoon Kashmiri red chilli powder; 2 teaspoon Fennel Powder; 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Dry ginger powder (sonth); 1/2 teaspoon Asafoetida (hing); 1-2 teaspoon Salt , as needed; 4 cloves; 2 Black cardamom (Badi Elaichi), coarsely ground; 1/4 teaspoon cumin seeds

ABOUT Kashmiri Dum Monji (Knol Khol in Yogurt) RECIPE

Dum Monji is a spicy flavorful veg curry that comes from Kashmiri Cuisine. Monji here means knol khol also commonly known as ganth gobhi or kadam which is cut into cubes and cooked with it's greens along with some yogurt. The recipe though quick, 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 beautiful aroma and Kashmiri red chili powder also known as deghi mirch gives a rich color. Kashmiri Dum Monji is typically served with rice.

Ingredients Serving: 4

3 Knol khol/ganth gobhi/kadam with leaf
1/2 cup Yogurt (Curd)
4 Tablespoon Mustard Oil
2 tablespoon Ginger garlic paste
2 teaspoon Kashmiri red chilli powder
2 teaspoon Fennel Powder
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Dry ginger powder (sonth)
1/2 teaspoon Asafoetida (hing)
1-2 teaspoon Salt , as needed
4 cloves
2 Black cardamom (Badi Elaichi), coarsely ground
1/4 teaspoon cumin seeds

Instructions

To begin the preparation of Kashmiri Dum Monji, first wash and peel the knol khol and cut it 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 minutes.
Now, add red chili powder, fennel powder, ginger powder, turmeric and little water. Fry the masala for a minute or two.
Now add chopped knol khol along with leaves and stir with the masala and fry for another 2-3 minutes.
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 and give a quick stir.
Serve the Kashmiri Dum Monji hot with rice.

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