Harpal Singh Sokhi
Ganth Gobi ke Saath Mutton is a unique amalgamation of mutton and the versatile Kholrabi (Ganth Gobi). Chef Harpal Singh ... Read More
Preparation Time
10-15 Min
Cooking Time
60 Min
Meal Type
main course
Difficulty
MEDIUM
For Ganth Gobi Ke Saath Mutton
4-5 tbsp ghee
1-2 bay leaves
2-3 black cardamom
1 tsp cumin seeds
2 chopped onions
400 gm mutton
1 tbsp garlic paste
salt to taste
1 tbsp green chilli paste
water as required
2 tomatoes
1 tbsp red chilli powder
1 tsp turmeric powder
1 tbsp garam masala
2 kohlrabi
For garnish
crushed black pepper
In a handi, take ghee and add bay leaves, black cardamom, cumin seeds, and chopped onions to it and cook till the onions turn brown.
Now, add mutton, ginger paste, ginger paste, garlic paste, salt, green chilli paste and mix well.
Add water to it and cover the handi and allow it to cook for 20 minutes.
After 20 minutes, chop the tomatoes and add them to the handi. Also add red chilli powder, turmeric powder, garam masala to the handi.
Cut the Ganth gobi (Kohlrabi) in cubes and add to the handi. Cover the handi and allow it to cook for 20 minutes.
Add the leaves and stem of ganth gobi to handi and again cook for 2-3 min by covering the handi.
Serve the cooked Ganth Gobi mutton on a plate, sprinkle some black pepper and serve with roti and rice.
Ganth gobi means Kohlrabi in English. It is a simple mutton dish made with whole and dry spices cooked together along with tomatoes, onions and kohlrabi. Traditionally in Mughlai dishes, curd is used to make the mutton gravies but in Punjab tomatoes are used to give the tangy taste to the gravy. The speciality of kohlrabi is that its stalk and leaves can also be added to the gravy.
Ganth Gobi ke Saath Mutton is a lip-smacking delicacy.
