## Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida
Discover how to make a delicious and authentic **Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida** with this easy-to-follow recipe. A traditional **Kashmiri Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Cuisine:** Kashmiri
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida:
* 1/2 kg Knol Khol (Ganth Gobi/kadam)
* 2 Stalks Knol khol Leaves (Ganth Gobi leaves)
* 2 pinch Asafoetida (hing)
* 2 Dry Red Chillies
* 1 pinch Baking soda
* 1 teaspoon Kashmiri masala powder
* 2-3 tablespoon Mustard oil
* Salt – to taste
### Step-by-Step Instructions to Make Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida:
1. To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.
2. Chop the green leafs into two halves.
3. Wash nicely to remove dirt and collect in a colander and keep aside.
4. In a broad base Pan, heat oil, and add asafoetida.
5. Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.
6. Saute for a while and now add the Kashmiri spice mix/garam masala and stir.
7. Add water and baking soda.
8. Stir and close the lid.
9. Let the vegetable cook in low flame till soft and tender.
10. Don’t overcook the greens, try to retain the green color.
11. Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.
### Tips for the Best Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida:
* Always use the freshest ingredients available for the best flavor.
* Feel free to customize this Kashmiri Monj Haakh Recipe – Knol Khol Flavored With Asafoetida recipe with your favorite complementary ingredients!
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