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Monj Haakh

Nothing expresses comfort food as aptly for a Kashmiri as Monj Haakh or a simple stew of kohl rabi (gaanth gobi) & Kashmiri collard greens. The only addition to the vegetables is 'heeng', green chillies & a dash of Kashmiri 'Ver Masala'. A perfect accompaniment to a heavy non-vegetarian meal or a soul soothing meal in itself with a plateful of steamed rice & a bowlful of curd.

Monj Haakh


Serves: 2-4

  • Knol Khol

  • Oil

  • Green Chilis

  • Red Chilis

  • Ver Masala

  • Asafetida Powder

  • Salt

  • Water

½ kg

1½ tbsp



½ tsp

½ tsp

To taste

2 cups



Separate the leaves from the bulb along with their stems. Remove the extra stem and cut the leaves into two halves. Wash the leaves and keep them aside. 


Wash the bulb, peel it, and cut it into thin slices.


Heat the oil in the pressure cooker. Add asafetida, then put the sliced bulb in the oil and sauté it for some time on medium flame. Now, add the leaves and shallow fry for 5-10 minutes on low flame. Add salt and keep stirring for a while.


Next, add water to this and allow it to boil. Close the lid and cook on high flame for 3-4 whistles.


Don't let it sit in the steam. Immediately release the pressure and open the lid. Add "ver" masala and 2-3 green chillies. Boil it and serve it with steamed rice.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • Open the lid immediately when done.
  • Dissolve Ver in one table spoon of  hot water, before adding to the monj, so that it doesn't remain undissolved.
  • Green chilly just cut into two pieces can be added.
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