How to make Romy Gill’s kohlrabi aloo sabzi
Part of the cabbage family, kohlrabi is mild and sweet in flavour and is the perfect way to give the humble potato a warm and fiery twist, writes Romy Gill
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Your support makes all the difference.There are types of food that bring joy and comfort and with this dish, you will feel the warmth. Potatoes play a big part in Indian cuisine and every household has their way of making them.
Sometimes when you have a big family or you haven’t enough vegetables, potatoes are added to bulk the dish out a little, so it goes round enough.
When cooked with vegetables, potatoes give a starchy combination to the dish and they work really well with any veg. It is a good balance of taste and flavours.
We call a vegetable dish as sabzi, here in the UK you all know it vegetable curry.
As kohlrabi is in season now, if you have in your vegetable box and was looking for some recipe ideas, here is a one for you.
Kohlrabi and aloo sabzi
300g kohlrabi peeled and diced into small chunks
150g potato peeled and diced into small chunks
85g white onion peeled and thinly sliced
2 cloves garlic sliced
2-3 green chillies chopped (bird’s eye)
1tsp cumin seeds
1tsp ground turmeric
2tsp ground coriander
1tsp salt
100ml coconut milk
50ml hot water
A handful of fresh coriander chopped
5tsp sunflower oil
Heat the pan, and add the oil, once the hot add the cumin seeds. When they start sizzling, add the garlic and cook for 30 seconds over a medium heat.
Add the sliced onions and green chillies and cook for 4-5 minutes.
Next, add salt, turmeric, ground coriander, stir and immediately add the potatoes and water cover the pan and cook for 4 minutes.
Add diced kohlrabi and coconut milk and mix it well and then cook over low heat for 12 minutes. Stir occasionally, then just before switching off the heat sprinkle the chopped coriander and stir it together.
Serve hot when you are going to eat.
Romy Gill is a chef and food writer. Her debut book ‘Zaika’ is available to buy now. Follow her @Romygill
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