The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now. I do find the homemade version with organic milk much better and softer.
For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor
The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.
Here is the recipe
Collard greens or Chinese
broccoli – 2 bunches
Indian cottage cheese sliced
into 2 inch pieces
Cloves 2 pices
asafetida – 1/4 Tsp
1 tsp crushed garlic
Ground ginger powder – 1 tsp
Red chili powder – 1 Tsp
Turmeric powder – 1 tsp
Fennel powder – 1 tsp
salt to taste
1/2 cup mustard oil
2 cups of water
Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
Add the greens and pressure cook for 5 mins.
Remove the lid and add the cheese.
Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
Serve as a main dish or side dish with steaming rice.
Immersed in summer mountain vegetables is happiness. Kashmir is a place that gives me that.
Traveling through this tormented paradise brings out some bittersweet emotions. The consistent source of joy besides the rocking landscape is the produce that feeds the souls. The streets are of full of apples, peaches, and pears freshly picked from the nearby trees and accompanied by so many vegetables that you cannot stop filling up your bags to take home.
Kohlrabi is an important part of the Kashmiri diet and prepared with its leaves and served with a light gravy and eaten with rice. Monji Haakh is a simple dish and packs flavor and nutrition. .The key difference in taste I find comes from the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.
Wash and peel the Kohlrabi and cut into slices. Remove the stems from the greens.
Chop 4-5 cloves of garlic, 1 onion, and 1 round plump tomato.
In a pan use a tablespoon of mustard oil and heat until sizzling.
Add garlic, 2 green chilies, onion and 1 tsp of cumin seeds.
Fry for about 30 secs and add a pinch of hing ( asafetida)
Add the Kohlrabi pieces and fry for about 3 mins or so, add tomatoes, cayenne, turmeric, ground coriander, ground ginger, and salt to taste.
Fry the spices for a couple of mins and then add the greens. Add baking soda and a cup of water. I use a pressure cooker to cook everything at this point for about 4-5 whistles. If using a regular pot, let it cook on medium heat until the vegetable is tender
Note: If using a pressure cooker, open the lid of the cooker immediately to retain green color of the greens.