Dum Monji -Knol Khol in Yogurt
Ingredients
3 Knol Khol (Ganth Gobi/kadam)
4 tablespoon Mustard oil
2 tablespoon Ginger Garlic Paste
2 teaspoon Kashmiri Red Chilli Powder
2 teaspoon Fennel Powder
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Dry ginger powder
1/2 teaspoon Asafoetida (hing)
1-2 teaspoon Salt , as needed
4 Cloves (Laung)
2 Black cardamom (Badi Elaichi) , coarsely ground
1/4 teaspoon Cumin seeds (Jeera)
4 teaspoon Curd (Dahi / Yogurt)

To begin the preparation of Kashmiri Dum Monji, first wash and peel the knol khol and cut it into pieces. Chop the leaves as well.
Heat oil in a pressure cooker and add asafoetida, cumin, cloves and ground black cardamom. Once they crackle up add ginger garlic paste and saute for 2 minutes.
Now, add red chili powder, fennel powder, ginger powder, turmeric and little water. Fry the masala for a minute or two.
Now add chopped knol khol along with leaves and stir with the masala and fry for another 2-3 minutes.
Add whisked curd and mix well. Adjust oil if needed and add salt. Fry till oil starts leaving sides.
Now add around 1/2 cup of water, stir well and pressure cook till 2-3 whistles.
Turn off the gas and allow the pressure to release from the cooker.
Carefully open the lid and give a quick stir.
Serve the Kashmiri Style Dum Monji along with Smoked Dal Makhani Dhaba Style and Steamed Rice Recipe to make it a complete meal for your weekday lunch.