Kohlrabi is probably not an ingredient one would use in a hurry. I mean it's just not popular enough and I wouldn't be surprised if most of you haven't even heard of it. I mean I myself had no clue what it was until a few years ago when I saw it as the special ingredient of Master Chef-India. If you are unsure what I am talking about, here is the link to the wikipedia Kohlrabi page. One of the contestants had made a kofta and I vaguely remember he got really good feed back on it. I was pretty curious to try this vegetable out and I even started to notice it at the shops. Well, its been over 3 years since I watched that season of Master chef and I had not even made an effort to purchase the kohlrabi until about a week ago. I was kind of determined again to investigate what this thing tastes like. However, it sat in my fridge for a good 10 days and it was almost stale before I decided to use it.
The only thing I can tell you is OMG, why had I never made this before. My husband had a bite of these koftas for dinner and said, "Wow, what it this, it tastes really good?" He couldn't believe it was just kofta.
Initially while I was prepping the kofta, it smelt like cabbage. I was expecting the kofta to be bland and ready for a disappointment but the final dish was honestly out of this world and you MUST MUST try it! Kohlrabi tastes slightly sweeter than cabbage and has a pretty high water content, I am sure you will figure that out when you try this recipe.
Ingredients for the kofta
- 3/4 cup finely chopped kohlrabi
- 1 medium carrot finely chopped
- 1 tsp cumin seeds
- 1/2 cup crumbled/chopped paneer
- 3-4 green chillies
- 3/4 tsp salt ( adjust to taste)
- 2 tbsp finely chopped coriander ( stems and leaves)
- 1 level tsp self raising flour
- Oil to deep fry
Ingredients for the gravy
- 1 cup of can crushed tomatoes
- 10 pieces of cashew nuts soaked in water
- 1/4 cup grated paneer
- 1 tbsp oil
- 2 green cardamoms
- 1 tsp cumin seeds
- 1 star anise
- 1 medium sized cinnamon stick
- 2-3 red birds eye chillies
- 1 inch piece of ginger grated
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 3/4 tsp salt ( adjust to taste
- 1/2 tsp sugar
- 2 tbsps chopped coriander
- 1/2 cup of fresh cream
Method for the koftas
- Chop the kolrabi and carrots in an electric chopper.
- You can either use grated paneer or use a chopper to crush it and make it slightly pasty.
- Combine the chopped kohlrabi, carrots, paneer, crushed green chillies, cumin seeds,chopped coriander, salt and self raising flour in a wide bowl.
- Divide the mixture and form 12 round balls
- Heat the oil and fry the kofta balls till golden brown.
Method for the gravy
- Grind the cashews and paneer with some water to make a thick paste.
- Heat the oil in a non-stick pan
- Once the oil is hot, add in the cumin seeds, star anise, cardamom and cinnamon stick till you get an aroma of the spices.
- Add in the chopped chillies and grated ginger and saute for 30 seconds.
- Add in the cashew paneer paste, turmeric powder and garam masala and cook for about a minute. If it sticks to the bottom of the pan, add some water.
- Add in the crushed tomatoes salt and sugar, let the gravy cook until oil leaves the sides of the pan.
- Stir in the fresh cream and let it simmer for a couple of minutes.
- Garnish with chopped coriander
- Add in the kofta balls and serve warm with naan or rice