Kohlrabi and Potato Subji is a Punjabi vegetarian dish that makes an excellent vegetable side, but it’s rich and spicy enough to feature as a main course. It may even improve by cooking it the night before and reheating. We even liked it served cold. The mild and tender pieces of kohlrabi and potato are coated in a delicious and spicy seasoning mix.
15-30mL (1-2 Tbsp) avocado oil (or substitute with olive or canola oil)
2 medium onions, diced
6 cloves garlic, crushed
2cm (1”) of ginger, minced
2 green chilies (like Sureño), crushed
15-30mL (1-2 tsp) cumin seeds
10mL (2 tsp) turmeric powder
7mL (1 ½ tsp) salt
10mL (2 tsp) garam masala
10mL (2 tsp) channa masala
2.5mL (½ tsp) paprika
30mL (2 Tbsp) tomato paste
30mL (2 Tbsp) crushed tomato
5 kohlrabi (we used Kolibri), peeled and cut into 2cm (1″) long by 5mm (¼”) wide pieces
6 medium red-skinned potatoes, peeled and cut in 1cm (¾”) cubes
Preheat the oven to 350°F. Pour avocado oil into a large sauce pan or pot and sauté the onions, garlic and ginger until browned. Add the chilies and sauté for another couple of minutes, and then add cumin, turmeric, salt, garam masala, channa masala, paprika, tomato paste and crushed tomato. Simmer for five minutes, and then taste the sauce for salt and spice level, and adjust for personal taste. Stir the kohrabi and potatoes into the mix so that all pieces are coated. Then place on a baking sheet in a single layer, and place into the preheated oven for 50 minutes. Check on it every 10 minutes after the 50 minute mark to see how well it is baked through. It may take another 20 minutes baking time depending on the size of the pieces. The kohlrabi and potato should be easy to slice through. Serve with rice or naan.