Monji Gaade
Tender kohlrabi pieces simmered in a lightly spiced yogurt gravy, this Kashmiri Pandit dish is gentle, warming, and full of delicate flavor. It makes a comforting side for plain rice or a simple roti meal.
For 4 servings
- prep
Peel and cut the monji.
Peel the kohlrabi well and cut it into medium wedges or thick batons so the pieces hold their shape while cooking.
- boil · ~10 min
Parboil the kohlrabi.
Bring 2 cups water to a boil, add the kohlrabi and cook for 8 to 10 minutes until just tender but not mushy.
TIPKeep the pieces slightly firm at this stage so they finish cooking in the gravy without breaking. - prep
Whisk the yogurt.
Whisk the yogurt until smooth so it goes into the pan without lumps.
- saute · ~2 min
Heat the oil and bloom the spices.
1.Heat mustard oil in a pan over medium heat until it just starts to smoke lightly.2.Lower the heat and add asafoetida, green cardamom, and cloves.3.Stir for a few seconds until fragrant.4.Add fennel powder, dry ginger powder, and turmeric powder.TIPDo not let the powdered spices burn; keep the heat low once they go in. - mix · ~2 min
Add the yogurt carefully.
Pour in the whisked yogurt slowly, stirring continuously to keep it smooth and prevent curdling.
- simmer · ~12 min
Simmer the gravy with the kohlrabi.
1.Add the parboiled kohlrabi to the yogurt gravy.2.Add salt and stir gently.3.Cook on low heat for 10 to 12 minutes until the gravy settles and the kohlrabi is fully tender.4.Add a splash of the cooking water if the gravy looks too thick.TIPA gentle simmer keeps the yogurt gravy smooth and gives the dish its light, delicate finish. - serve
Serve hot.
Serve Monji Gaade hot with plain rice or simple flatbread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the kohlrabi into evenly sized wedges so they soften at the same rate and stay intact in the gravy.
- 2Do not overboil the kohlrabi first; it should still feel slightly firm before it goes into the yogurt sauce.
- 3Whisk the yogurt until completely smooth and bring the heat low before adding it to reduce the chance of splitting.
- 4Let the mustard oil lightly smoke before tempering to mellow its raw sharpness, then lower the heat immediately.
- 5Stir continuously while adding yogurt and avoid a rolling boil; a gentle simmer keeps the gravy silky.
- 6If the dish thickens as it rests, loosen it with a little reserved kohlrabi cooking water rather than plain water for better flavor.
- 7This tastes even better after a short rest, once the fennel, dry ginger, and whole spices have settled into the yogurt gravy.
Adapt it for your goals.
Low-oil
Use slightly less mustard oil and rely on a heavy pan and low heat; good if you want a lighter everyday version while keeping the same flavor profile.
jainJain
Skip the asafoetida if needed and check your yogurt is acceptable for your practice; the dish remains mild, fragrant, and centered on kohlrabi.
no whole spiceNo-whole-spice
Remove the cardamom and cloves before serving, or use them sparingly, if you prefer a gentler gravy without biting into whole spices.
Why this is on our healthy list.
Vegetable-Forward Dish
Kohlrabi makes this dish rich in plant ingredients while keeping the meal light and satisfying as a side with rice or roti.
Gut-Friendly Dairy Base
The yogurt gravy adds protein and a soothing tang, giving the dish body without needing heavy cream or nuts.
Digestive Spice Profile
Fennel, dry ginger, cloves, and asafoetida are traditional warming spices that add aroma and depth to this gentle preparation.
Frequently asked questions
Whisk the yogurt very smooth, lower the heat before adding it, and stir continuously while it goes into the pan. Keep the gravy at a gentle simmer, not a boil.
