Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida

Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Monj Haak is a popular Kashmiri vegetarian recipe made with knol khol and greens and typically flavored with asafoetida.   Knol Khol (Ganth Gobi/kadam), Knol khol Leaves (Ganth Gobi leaves), Asafoetida (hing), Dry Red Chillies, Baking soda, Kashmiri masala powder, Mustard oil, Salt   1/2 kg Knol Khol (Ganth Gobi/kadam) 2 Stalks Knol khol Leaves (Ganth Gobi leaves) 2 pinch Asafoetida (hing) 2 Dry Red Chillies 1 pinch Baking soda 1 teaspoon Kashmiri masala powder 2-3 tablespoon Mustard oil Salt , to taste     20   30     To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.Chop the green leafs into two halves. Wash nicely to remove dirt and collect in a colander and keep aside.In a broad base Pan, heat oil, and add asafoetida.Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.Saute for a while and now add the Kashmiri spice mix/garam masala and stir.Add water and baking soda. Stir and close the lid.Let the vegetable cook in low flame till soft and tender. Don’t overcook the greens, try to retain the green color.Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.