Spinach Knol Khol Vegetable Curry

Spinach Knol Khol Vegetable Curry


Low in cholesterol and even lower in fat, spinach is high in zinc and niacin, as well as potassium, fiber , protein, vitamins A, C, E and K, thiamin, calcium, iron, magnesium, phosphorus, vitamin B6, folate, copper, and manganese. In other word, it's loaded with good things for almost each and every part of your body.

Kohlrabi (knol khol) is an eternal vegetable, and is a low, burly cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Knol khol cooked with spinach will give a good flavour. It can be savoured with Brown Rice and Dal and consumed as a major meal. It helps in relieving from indigestion.



    • Cumin seeds - 1 tsp.
    • Dry red chilies - 2 numbers.
    • Onion (chopped) - 1 cup.
    • Salt - to taste.
    • Garlic (chopped) - 1 tsp.
    • Turmeric powder - 1/2 tsp.
    • Green chillies (chopped) - 2 numbers.
    • Knol khol (cut into small cubes) - 1 cup.
    • Fennel seeds powder - 1 tsp.
    • Dry ginger powder - 1 tsp.
    • Coriander powder - 1 tsp.
    • Tomatoes (chopped) - 1 cup.
    • Spinach leaves (chopped) - 2 bunches.
    • Oil - as required.



  • Heat some oil in a pan, add cumin seeds, dry red chilies, onions, salt, chopped garlic and saute it.
  • Then add turmeric powder, green chilies, knol khol, fennel seeds powder, dry ginger powder, coriander powder and saute it again.


  • To it, even add some water and let it cook with closed lid for about 10-12 minutes.
  • Now add chopped tomatoes and cook it for another 5 minutes.
  • Add spinach to the same pan and cook it then adjust the seasoning.

Serve hot with chapattis or rice.


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