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Home>>North India>>Jammu-Kashmir>>Cuisine>Ganth Gobhi

Ganth Gobhi

 Ganth Gobhi

Ganth Gobhi
  • 1 1/2 kg knol khol
  • 7 tsp garam masala
  • 125 gm ghee or vegetable oil
  • 1 tsp succh bari (powdered) a pinch of hing
  • 1 tsp sonth powder
  • 1 tsp zeera
  • 1 tsp haldi powder
  • 1 tsp methi dana 1 inch piece ginger
  • 2 pieces of
  • laung (crushed)
  • salt
  • lal mirch powder
  • 1 tsp sugar
  • hari mirch (finely chopped)
  • 1 tsp dhania powder


  • Peel and cut the knol khol into fours.
  • Heat the ghee and splutter the hing, zeera, methi dana and laung.
  • Add the knol khol and cover the vessel to simmer for 10 minutes.
  • Add a tablespoon or two of water to prevent it from burning.
  • Cover. Put in the remaining ingredients (except sugar and hara dhania) and fry for two or three minutes.
  • Add a cup of water and allow to simmer on a slow fire for another fifteen minutes till it is soft.
  • Add sugar, hara dhania and continue to cook on o slow fire till the water has very  nearly evaporated.
  • Serve hot with steamed rice.

 More Cuisine in Jammu-Kashmir

>> Kashmiri Dum Aloo

>> Ganth Gobhi

>> Haak

>> Kashmiri Pulao

>> Rista

>> Shalgam Gosht

>> Gosht Dumdar

>> Phirni


More Information About Jammu-Kashmir

>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals


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