Ganth gobhi

How to make Punjab style ganth gobi sabzi?

Have you ever heard of Ganth gobi? Ganth gobi is the vegetable which goes by many names in different regions such as ganth gobi in Hindi, kohlrabi in English, dam mundi, knol khol, kadam, and monj in Kashmiri.

This vegetable is rich in various minerals such as calcium, potassium, magnesium, iron, and calcium, as well as vitamins such as vitamin C, B-complex, vitamin A, and vitamin K. Apart from all these nutrients, it is also high in dietary fiber and antioxidant compounds such as phytochemicals and various carotenes.

Moreover, all this richness in nutrients provides various health benefits including improvement in digestive processes, acceleration in weight loss, help boost the immune system, increase circulation, strengthen bones, and assists in protecting muscle and nerve function.

The recipe which I usually go for is the dry Punjabi style of dish. You should definitely try this recipe. Let’s have a look at the recipe!

Preparation time: 15 minutes

Cooking time: 25-30 minutes

Total time: 40-45 minutes

Serving: 3-4


  • Ganth gobhi- 4
  • Tomatoes, finely chopped- 2
  • Onions, pureed: 1 cup
  • Ginger-garlic paste-2 tsp
  • Salt, to taste
  • Red chilli powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Coriander powder-1/2
  • Garam masala-1 tsp
  • Coriander leaves, chopped-2 tbsp
  • Oil-2 tbsp

Method of preparation:

  1. Firstly, cut off the stalks of ganth gobhi and wash it well. Now, cut it into medium slices without peeling the skin. (Tip: You can also use the leaves as well but it is optional)
  2. Secondly, heat the oil in a pan and then add the ginger-garlic paste and onion puree and saute until it turns golden brown.
  3. Furthermore, add the finely chopped tomatoes, spices such as salt, turmeric, red chili powder, coriander powder and garam masala in the pan. And cook for 3-4 minutes.
  4. Next, add the ganth gobhi pieces and stir-cook for 2-3 minutes.
  5. Cover the lid and cook for about 5-7 minutes on low heat and also check in between. If the masala is gets dry, add 1/2 cup water and keep cooking.
  6. Lastly, remove the pan from the stove when done.
  7. Finally, garnish with some chopped coriander leaves. (Tip: You can also use ganth gobhi leaves for garnishing)

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