21 Kohlrabi Recipes: Indian Flavors to Explore

Ready to spice up your kitchen? Kohlrabi, that underrated veggie, shines in Indian cuisine. From quick curries to crispy fritters, these 21 recipes are packed with flavor and perfect for weeknight dinners. Let’s explore!

Kohlrabi Aloo Curry

Pretty sure you've walked past kohlrabi at the store and wondered what to do with it. This North Indian-style curry pairs it with potatoes in a rich onion-tomato gravy that's super comforting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 2 medium kohlrabi (about 1 lb total)
• 2 medium potatoes (about 12 oz)
• 1 large onion
• 2 medium tomatoes
• 1 tablespoon ginger-garlic paste
• a handful of fresh cilantro for garnish

Spices & Pantry

• 2 tablespoons vegetable oil
• ½ teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon red chili powder (adjust to your heat level)
• ½ teaspoon garam masala
• 1 teaspoon salt (or to taste)
• a splash of water (about ½ cup)

Instructions

1. Peel the kohlrabi and potatoes, then cut them into ¾-inch cubes. Dice the onion finely and chop the tomatoes.
2. Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for about 10 seconds until fragrant.
3. Add the chopped onion and sauté until golden brown, about 5 minutes. Stir occasionally.
4. Add ginger-garlic paste and cook for 1 minute, stirring constantly to prevent burning.
5. Toss in the chopped tomatoes, turmeric, cumin, coriander, red chili powder, and salt. Cook the mixture on medium heat, stirring often, until the tomatoes break down and oil starts to separate from the masala (about 5-7 minutes).
6. Tip: To speed this up, you can cover the pan for a couple of minutes.
7. Add the cubed kohlrabi and potatoes to the pan. Stir well to coat them with the masala.
8. Pour in a splash of water (about ½ cup), just enough to come halfway up the veggies. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-18 minutes until the vegetables are tender when pierced with a fork.
9. Tip: Cut the veggies evenly so they cook at the same pace. Check halfway and add a little more water if it's too dry.
10. Sprinkle garam masala over the curry and stir gently. Taste and adjust salt if needed.
11. Garnish with fresh cilantro leaves and serve hot.

Mellow and mildly spiced, this curry is perfect with warm roti or rice. The kohlrabi stays pleasantly crunchy if you don't overcook it — a fun twist on a classic aloo curry.

Spicy Kohlrabi Stir-Fry

Picture this: a quick weeknight side that’s bursting with flavor and crunch. This spicy kohlrabi stir-fry is my go-to when I want something healthy, vegan, and totally satisfying. It’s inspired by South Indian flavors and comes together in under 20 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Produce & Spices

• 2 medium kohlrabi, peeled and diced into ½-inch cubes
• a handful of fresh curry leaves
• 2-3 dried red chilies, broken in half
• 1 teaspoon mustard seeds
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• 2 tablespoons neutral oil (like avocado or grapeseed)

Instructions

1. Peel the kohlrabi with a sharp knife or vegetable peeler, then cut into small, even cubes about ½-inch wide. This helps them cook quickly and evenly.
2. Heat oil in a large skillet or wok over medium-high heat until it shimmers. Tip: Use a neutral oil with a high smoke point so the spices don’t burn.
3. Add mustard seeds and let them pop for about 15 seconds. Immediately toss in the curry leaves and dried red chilies. Stand back—the leaves might sputter! Tip: Curry leaves crisp up fast, so keep a close eye on them.
4. Drop in the diced kohlrabi, sprinkle with salt and turmeric, and stir well to coat everything in the spiced oil.
5. Cook, stirring occasionally, for 5-7 minutes until the kohlrabi is tender but still has a slight bite. If it starts sticking, add a splash of water (about 1 tablespoon) to deglaze the pan. Tip: Taste a cube—if it’s soft with a little crunch, it’s done.
6. Remove from heat. Serve immediately while the curry leaves are still crispy.

You’ll love how the earthy kohlrabi soaks up the warm mustard and curry leaf notes, with a gentle kick from the chilies. Serve it alongside dal and rice for a complete meal, or pile it into a bowl with quinoa for a light lunch—it’s versatile and keeps well for leftovers.

Kohlrabi and Pea Pulao

Very few things beat the comfort of a one-pot rice dish, and this Kohlrabi and Pea Pulao is about to become your new weeknight hero. It's fragrant, easy, and packed with spring flavors.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 cup basmati rice
• 1 medium kohlrabi, peeled and diced into 1/2-inch cubes
• 1/2 cup frozen peas
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 green chili, slit lengthwise
• 1 teaspoon cumin seeds
• 2 tablespoons ghee or oil
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 2 cups water
• a handful of fresh cilantro, chopped

Instructions

1. Rinse the basmati rice in cold water until the water runs clear, then soak it in fresh water for 15 minutes. Pro tip: Soaking helps the grains stay separate and fluffy.
2. Heat the ghee in a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
3. Add the diced onion and cook, stirring occasionally, until golden brown, about 5 minutes. Tip: Don’t rush this—browned onions add deep flavor.
4. Stir in the minced garlic, grated ginger, and slit green chili. Cook for 1 minute until the raw smell disappears.
5. Add the diced kohlrabi and cook for 3-4 minutes, stirring now and then, until it starts to soften.
6. Sprinkle the turmeric and garam masala over the vegetables, stir well, and cook for 30 seconds to bloom the spices.
7. Drain the soaked rice and add it to the pot. Stir gently to coat every grain with the spice mixture for about 1 minute.
8. Pour in the 2 cups of water and add the salt. Bring everything to a boil over high heat.
9. Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15 minutes. Do not lift the lid.
10. After 15 minutes, turn off the heat. Place the frozen peas on top of the rice without stirring, then cover again and let sit for 5 minutes. This steams the peas perfectly.
11. Remove the lid, fluff the pulao with a fork, and fold in the chopped cilantro.

Result? Each grain is perfectly separate, with tender kohlrabi and sweet peas popping in every bite. The garam masala adds warmth without overwhelming. Serve it straight from the pot with a side of raita or a squeeze of lemon for extra zing.

Kohlrabi Tikki

Hey there! Ever had kohlrabi? It's this funny-looking veggie that's crunchy like broccoli stems but milder. Today we're turning it into crispy tikki patties with potato, ginger, and cumin – perfect for a snack or appetizer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 medium kohlrabi, peeled and grated
• 1 large potato, peeled and grated
• 1-inch piece fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons cornstarch or chickpea flour
• 3 tablespoons vegetable oil for frying

Instructions

1. Peel and grate 2 medium kohlrabi and 1 large potato using a box grater or food processor.
2. Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible — this step is key for crispy tikkis!
3. In a bowl, combine the squeezed veggies, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1-inch grated ginger, and 2 tablespoons cornstarch (or chickpea flour). Mix well. (Tip: cornstarch gives an extra-crispy texture.)
4. Shape the mixture into small patties about 2 inches wide, pressing firmly so they hold together.
5. Heat 3 tablespoons vegetable oil in a non-stick skillet over medium-high heat (around 350°F if using a thermometer).
6. Carefully place the patties in the hot oil and cook for 3 to 4 minutes per side, until golden brown and crispy.
7. Transfer the cooked tikkis to a paper towel-lined plate to drain excess oil.

These tikkis have a lovely soft interior from the potato and a crispy exterior thanks to the cornstarch. Serve them with mint chutney or ketchup for a quick snack, or even on a burger bun for fun! They're best enjoyed hot, straight from the pan.

Kohlrabi Raita

Fellow raita lovers, meet your new favorite summer side. This kohlrabi raita is creamy, cooling, and has a lovely crunch from the grated kohlrabi. Roasted cumin and fresh mint take it to the next level.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1 medium kohlrabi, peeled
• 1 cup plain yogurt (full-fat or Greek)
• 1 teaspoon cumin seeds
• a handful of fresh mint leaves, chopped
• ½ teaspoon salt (or to your liking)
• a squeeze of lemon juice (optional, for brightness)

Instructions

1. Toast the cumin seeds in a dry skillet over medium heat for about 2 minutes, shaking the pan often, until fragrant and slightly darker. Tip: Don't walk away—cumin burns fast.
2. Transfer toasted cumin seeds to a plate and let cool completely, about 3 minutes. Then grind them to a powder using a mortar and pestle or spice grinder.
3. While the cumin cools, grate the peeled kohlrabi on a box grater or use a food processor with a grating disc. You'll get about 1½ cups of shreds.
4. Squeeze the grated kohlrabi in a clean kitchen towel or your hands to remove as much liquid as possible. This step is key to avoid a watery raita. Tip: A dry kohlrabi means a thick, creamy raita.
5. In a mixing bowl, whisk the yogurt until smooth. Add the squeezed kohlrabi, ground cumin, chopped mint, and salt. Stir well to combine. If you like a tangy kick, add a squeeze of lemon juice.
6. Taste and adjust salt or mint. Cover and refrigerate for at least 15 minutes to let the flavors meld. Tip: Chilling overnight makes it even better.

Drizzle a little olive oil and a sprinkle of extra cumin powder on top before serving for a gorgeous finish. The crunch from the kohlrabi stays even after chilling, and the mint adds a fresh pop. Serve it alongside spicy curries or as a dip with pita chips—it's endlessly versatile.

Kohlrabi Dal Tadka

Diving into a bowl of comfort, this Kohlrabi Dal Tadka is my new go-to weeknight dinner. The earthy yellow lentils get a fresh twist with crunchy kohlrabi cubes, all finished with a sizzling temper of garlic and red chili.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the dal

• 1 cup yellow lentils (toor dal)
• 1 medium kohlrabi, peeled and cubed
• 3 cups water
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp ghee or oil

For the tadka

• 2 tbsp ghee
• 1 tsp cumin seeds
• 4 cloves garlic, thinly sliced
• 2 dried red chilies
• 1/4 tsp asafoetida (hing)
• a handful of fresh cilantro, chopped

Instructions

1. Rinse the yellow lentils under cold water until the water runs clear. Soak them in water for 15 minutes (optional, but helps them cook faster).
2. In a large pot, combine the drained lentils, cubed kohlrabi, 3 cups water, turmeric, and salt. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover partially, and let simmer for 20 minutes, stirring occasionally, until lentils are soft and kohlrabi is tender. Tip: If using a pressure cooker, cook for 3 whistles instead.
4. While the dal simmers, prepare the tadka: In a small skillet, heat ghee over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
5. Add sliced garlic and dried red chilies. Cook for 1-2 minutes, stirring frequently, until garlic turns golden brown. Tip: For a milder spice, remove the seeds from the red chilies.
6. Turn off the heat and stir in the asafoetida; it will bloom in the hot oil.
7. Pour the entire tadka over the cooked dal. Stir well to combine. Tip: Cover the pot immediately for a minute to trap the aromas.
8. Garnish with chopped cilantro and serve hot with rice or roti.

The soft lentils and tender kohlrabi soak up all that garlicky, chili-infused ghee — pure magic. Serve it with a side of crispy papad and a dollop of yogurt for a complete meal that feels both nourishing and indulgent.

Kohlrabi Paratha

Got a kohlrabi in your fridge and not sure what to do with it? This stuffed paratha is a tasty way to use up that odd veggie. It's easier than you think!

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

• About 2 cups whole wheat flour
• 1 teaspoon salt (divided: half for dough, half for stuffing)
• A splash of vegetable oil (about 1 tablespoon for dough, plus more for cooking)
• A couple of medium kohlrabi (peeled and grated)
• A half teaspoon of chili powder
• A half teaspoon of cumin powder
• A quarter teaspoon of turmeric
• Some water (about 3/4 cup)

Instructions

1. In a large bowl, mix the whole wheat flour and half of the salt. Add a splash of oil and most of the water; knead into a smooth dough, adding more water if needed. Cover and let rest for 15 minutes (tip: resting makes the dough easier to roll).
2. Meanwhile, place the grated kohlrabi in a clean kitchen towel and squeeze out as much moisture as possible (tip: this prevents soggy parathas).
3. In a bowl, combine the squeezed kohlrabi with the chili powder, cumin powder, turmeric, and remaining salt. Mix well.
4. Divide the dough into 4 equal balls. On a lightly floured surface, roll one ball into a 6-inch circle. Place a quarter of the kohlrabi mixture in the center, leaving a border. Bring edges together to seal, then gently flatten into a disc.
5. Dust with flour and roll the stuffed disc into a 7-inch circle (tip: roll gently to avoid tearing).
6. Heat a skillet over medium heat. Add a splash of oil. Place the paratha on the skillet and cook until small bubbles appear, about 1 minute. Flip and cook the other side until golden spots form, about 1-2 minutes. Brush with a little oil and flip again for a crispy finish.
7. Repeat with remaining dough and stuffing. Serve hot.

With its tender, flaky layers and mildly spiced filling, this paratha is perfect for a quick lunch or packed with a dollop of yogurt. You'll never look at kohlrabi the same way again!

Kohlrabi Achari

Craving something tangy and crunchy? This Kohlrabi Achari is a quick pickled side that packs a punch. Made with mustard oil and aromatic spices, it’s like a flavor bomb!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the pickle

• 2 medium kohlrabi bulbs, peeled and sliced into thin rounds
• 3 tablespoons mustard oil
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions

1. Peel the kohlrabi and slice into thin rounds, about 1/8 inch thick. Set aside.
2. In a small pan over medium heat, toast the fennel seeds and fenugreek seeds for about 1 minute until fragrant. Be careful not to burn them—watch the color.
3. In a skillet, heat the mustard oil over medium-high until it shimmers. Tip: Mustard oil has a strong flavor; you can let it cool slightly after heating.
4. Add the toasted seeds to the oil and let them sizzle for 10 seconds.
5. Stir in the turmeric and red chili powder, then immediately add the sliced kohlrabi.
6. Sauté the kohlrabi for 2 minutes, turning to coat in the spices.
7. Pour in the apple cider vinegar, sugar, and salt. Stir well.
8. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
9. Remove from heat and let cool completely. Tip: Letting it cool slowly helps the flavors meld.
10. Transfer to a clean jar and refrigerate for at least a day before eating for best flavor.

Use this tangy pickle to liven up rice, curries, or even sandwiches. It stays crunchy for weeks in the fridge, so you’ll always have a zesty side ready.

Roasted Kohlrabi with Chaat Masala

Ever had kohlrabi? It's a weird-looking veggie that's actually super delicious when roasted. Today I'm showing you how to turn it into a quick, addictive snack with a sprinkle of chaat masala.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 2 medium kohlrabi, peeled and cut into wedges
• A couple tablespoons of olive oil
• About 1 teaspoon of chaat masala
• A pinch of salt
• A squeeze of fresh lemon juice

Instructions

1. Preheat your oven to 400°F. Tip: give it a good 15 minutes to heat up for even cooking.
2. Peel the kohlrabi with a sharp knife or peeler—its skin is thick, so remove it all. Cut each bulb into ½-inch wedges.
3. In a bowl, toss the wedges with the olive oil and salt until evenly coated. Tip: use your hands to massage the oil in.
4. Spread the wedges in a single layer on a baking sheet lined with parchment paper. Don't overcrowd—use two sheets if needed. Tip: giving them space helps them crisp up.
5. Roast for 25-30 minutes, flipping halfway, until golden brown and tender when pierced with a fork.
6. Remove from oven and immediately sprinkle the chaat masala and lemon juice over the hot wedges. Toss gently to coat. Serve warm.

Not only are these wedges crispy outside and tender inside, but the tangy, earthy chaat masala makes them totally addictive. Try them as a snack on their own or as a fun side for tacos or grilled chicken.

Kohlrabi Sambar

Unexpectedly, kohlrabi makes a fantastic addition to this classic South Indian sambar. It soaks up the tangy, spiced broth beautifully, turning into tender, flavorful bites. This hearty lentil stew is perfect for a cozy dinner with rice or idli.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the sambar

• 1 cup toor dal (split pigeon peas)
• 2 medium kohlrabi (peeled and cubed)
• 1 small onion (diced)
• 1 medium tomato (diced)
• 1 tablespoon tamarind concentrate (or a lemon-sized ball soaked in water)
• 2 tablespoons sambar powder (homemade or store-bought)
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt (plus more to taste)
• 3 cups water (divided)

For the tempering

• 1 tablespoon coconut oil or ghee
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chilies (broken)
• 8-10 fresh curry leaves
• a pinch of asafoetida (hing)

Instructions

1. Rinse the toor dal well. In a pot, combine dal, turmeric, and 2 cups water. Bring to a boil, then lower heat and simmer for 20 minutes until dal is soft and mushy. (Tip: Skim off foam for a clearer broth.)
2. While dal cooks, peel and cube kohlrabi into 1-inch pieces. Dice the onion and tomato.
3. In another pot, bring 1 cup water to a boil. Add kohlrabi, onion, tomato, and a pinch of salt. Cook for 10-12 minutes until kohlrabi is fork-tender.
4. Soak tamarind concentrate in 1/4 cup warm water for 5 minutes. Squeeze to extract pulp, then strain. Set aside.
5. Once kohlrabi is tender, stir in tamarind extract and sambar powder. (Tip: For deeper flavor, dry-roast the sambar powder in a pan for 30 seconds before adding.)
6. Add the cooked dal and its liquid, plus 1/2 teaspoon salt. Adjust water consistency if needed. Simmer for 5-7 minutes, stirring occasionally. (Tip: If sambar tastes too sour, add a pinch of sugar.)
7. For tempering, heat oil or ghee in a small pan over medium heat. Add mustard seeds and cumin seeds. When they pop, add dried red chilies, curry leaves, and asafoetida. Fry for 10-15 seconds until fragrant.
8. Pour tempering over the hot sambar and stir gently. Remove from heat.
9. Serve hot with rice, idli, or dosa. Garnish with fresh coriander if desired.

Spoon it over steaming rice or dunk crispy dosas into it. The comforting, spicy-tangy broth with soft kohlrabi chunks will warm you right up. Don't forget the extra drizzle of ghee!

Kohlrabi Kachumber

Just when you thought salads couldn't get more refreshing, this kohlrabi kachumber steps in with a crunch that'll wake up your taste buds. It's a simple, no-cook side that's perfect for summer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 medium kohlrabi, peeled and diced into small cubes
• 1/2 English cucumber, diced (no need to peel if the skin is thin)
• 1/4 red onion, finely chopped
• a handful of fresh cilantro, chopped
• 1 green chili, seeded and minced (skip if you prefer mild)
• juice of 1 lemon (about 2 tablespoons)
• 1/2 teaspoon black salt (or regular salt if you don't have it)
• a pinch of sugar to balance the tang

Instructions

1. Toss the diced kohlrabi, cucumber, red onion, cilantro, and green chili together in a medium bowl.
2. In a small bowl, whisk the lemon juice, black salt, and sugar until the salt and sugar dissolve.
3. Pour the dressing over the vegetables and mix well to coat everything evenly.
4. Let the salad sit at room temperature for about 5 minutes—this lets the flavors meld and the kohlrabi soften just a bit.
5. Give it one more stir before serving.

Hey, don't skip the resting time—it really makes a difference in texture. This salad stays crunchy but gets nicely seasoned. Serve it alongside grilled fish or stuffed into warm pita for an easy lunch.

Kohlrabi and Coconut Soup

You know that weird-looking veggie at the farmer's market? Kohlrabi is actually amazing in soup, and when you pair it with creamy coconut milk and fragrant curry leaves, you get a bowl of pure comfort. This one's a keeper for chilly evenings or when you need a quick, healthy lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the soup

• 2 medium kohlrabi (about 1 lb total), peeled and diced into ½-inch cubes
• 1 tablespoon coconut oil or vegetable oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 10 fresh curry leaves (or 1 teaspoon dried)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth or water
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper

Instructions

1. Peel the kohlrabi: use a sharp knife to trim off the tough outer skin, then dice into ½-inch cubes. (Tip: if the kohlrabi feels waxy, a vegetable peeler works great too.)
2. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant. (Tip: keep stirring so the garlic doesn’t burn.)
4. Toss in the curry leaves and stir for about 30 seconds – they’ll become crispy and release a lovely aroma.
5. Pour in the vegetable broth and add the diced kohlrabi. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the kohlrabi is tender when pierced with a fork.
6. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. (Or carefully transfer to a blender in batches, leaving the lid slightly open for steam to escape.)
7. Stir in the full-fat coconut milk, salt, and pepper. Return to low heat and warm through for 2-3 minutes. Taste and adjust seasoning if needed. (Tip: if the soup is too thick, add a splash of water or broth to reach your desired consistency.)
8. Ladle into bowls and serve hot, garnished with a few extra fresh curry leaves if you have them.

Happily, this soup is silky without being heavy – the coconut milk gives it a luscious texture while the ginger and curry leaves add a subtle warmth. For a fun twist, swirl in a spoonful of Greek yogurt or top with toasted coconut flakes. It’s just as good the next day, so make extra!

Kohlrabi Samosa Filling

Mixing up a new twist on classic samosa filling? This kohlrabi version is a winner. It's packed with warm spices and peas, perfect for stuffing into pastry and frying or baking.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Filling

• 2 medium kohlrabi, peeled and diced
• 1 cup frozen peas, thawed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne (optional)
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 tbsp lemon juice
• A handful of fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant—don't let them burn.
2. Add 1 small finely chopped onion and cook until golden, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and 1 tsp grated ginger, sauté for 1 minute until you smell them.
4. Add 2 medium diced kohlrabi, 1/2 tsp salt, 1/2 tsp turmeric, 1 tsp coriander powder, and 1/4 tsp cayenne (if using). Mix well.
5. Cook for 10 minutes, stirring now and then, until the kohlrabi is tender. If it starts sticking, add a splash of water.
6. Add 1 cup thawed peas and 1/2 tsp garam masala. Cook for 2-3 minutes until the peas are heated through.
7. Remove from heat and stir in 1 tbsp lemon juice and a handful of chopped cilantro. Let the filling cool completely before using—this prevents soggy samosas.

With its earthy, spiced flavor and tender texture, this filling is perfect for crispy samosas. Try serving with tamarind chutney for a tangy kick—it's a total crowd-pleaser.

Conclusion

There’s a whole world of flavor waiting in your kitchen with these kohlrabi recipes. Whether you’re a longtime fan or just curious, each dish is a chance to try something new and delicious. I’d love to hear which one becomes your favorite—drop a comment below! And don’t forget to pin this roundup for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.