Description

A cornerstone of Afghan home cooking, Qormah-e-Gulpi is a soul-warming cauliflower stew characterized by its vibrant golden hue and rich, tomato-based gravy. This dish perfectly balances the earthiness of turmeric and cumin with the sweetness of caramelized onions and the gentle heat of fresh ginger. It is a masterclass in transforming the humble cauliflower into a tender, flavor-packed centerpiece that is both healthy and deeply satisfying.

Ingredients

The Vegetables

• 1 large head Cauliflower (cut into medium-sized florets)
• 2 medium Yellow Onion (finely diced)
• 3 pieces Roma Tomatoes (finely chopped or grated)
• 4 cloves Garlic (minced)
• 1 inch piece Fresh Ginger (peeled and grated)
• 1-2 pieces Green Chili (slit lengthwise, optional for heat)

Spices and Aromatics

• 1/4 cup Vegetable Oil (or ghee for a richer flavor)
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Paprika (for color)
• 1.5 teaspoons Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

Liquids and Garnish

• 1 tablespoon Tomato Paste
• 1 cup Boiling Water (adjust for desired consistency)
• 1/4 cup Fresh Cilantro (roughly chopped for garnish)

Instructions

1. Prepare the cauliflower by cutting it into uniform medium-sized florets. Rinse them thoroughly in cold water and pat dry to ensure they sear properly later.
2. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the diced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This caramelization is the foundation of the stew's flavor.
4. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Add the tomato paste and the chopped fresh tomatoes. Cook for 5 minutes, mashing the tomatoes with your spoon until they break down into a thick, jammy base.
6. Incorporate the turmeric, coriander, cumin, paprika, salt, and black pepper. Stir well to toast the spices in the oil for about 1 minute.
7. Add the cauliflower florets to the pot. Toss them gently but thoroughly to ensure every piece is coated in the aromatic spice and tomato mixture.
8. Pour in 1 cup of boiling water (and add the green chili if using). The water should not fully cover the cauliflower; it should just provide enough liquid to steam-braise it.
9. Bring the liquid to a gentle simmer, then reduce the heat to low.
10. Cover the pot with a tight-fitting lid and cook for 15-20 minutes. The cauliflower should be tender when pierced with a fork but still hold its shape.
11. Remove the lid and check the consistency of the sauce. If it's too thin, simmer uncovered for another 3-5 minutes until the oil begins to separate from the gravy (a sign of a well-cooked Qormah).
12. Taste and adjust seasoning with more salt or pepper if necessary. Turn off the heat and let the stew rest for 5 minutes to allow the flavors to settle.
13. Transfer to a serving platter and garnish generously with fresh cilantro.