📝 About This Recipe
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
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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.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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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.
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4
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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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.
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6
Incorporate the turmeric, coriander, cumin, paprika, salt, and black pepper. Stir well to toast the spices in the oil for about 1 minute.
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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.
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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.
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9
Bring the liquid to a gentle simmer, then reduce the heat to low.
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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.
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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).
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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.
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13
Transfer to a serving platter and garnish generously with fresh cilantro.
💡 Chef's Tips
Don't rush the onions; achieving a rich golden-brown color is essential for the authentic deep flavor of the gravy. Cut the cauliflower florets into similar sizes so they cook evenly and don't become mushy. If you prefer a thicker sauce, you can lightly mash 2-3 pieces of cauliflower into the gravy at the end of cooking. Avoid over-stirring once the cauliflower is tender to prevent the florets from breaking apart. For a variation, you can add diced potatoes (Kachaloo) at the same time as the cauliflower for a heartier meal.
🍽️ Serving Suggestions
Serve hot alongside 'Challow', the traditional Afghan fluffy white basmati rice. Pair with fresh Afghan naan or any flatbread to scoop up the delicious gravy. A side of 'Salata' (a simple Afghan salad of diced cucumbers, tomatoes, and onions with lemon juice) provides a refreshing crunch. Offer a dollop of thick Greek yogurt or 'Chaka' on the side to balance the warm spices. Accompany with 'Torshi' (Afghan pickled vegetables) for a bright, acidic contrast.