Tuesday, February 5, 2013

Quarma Gul-e-Karam (Cauliflower)

Gulpea (Cauliflower) can also be made with beef or lamb but in this is the vegetarian version.

  • 1/2 pound of cauliflower
  • 1 medium onion (sliced)
  • 2-3 tablespoons of oil
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 cloves of garlic (minced)
  • 1/4 cup dal nakhud (soaked in advance)
  • 2-3 tablespoons of tomato paste
  • 1-2 jalapeno peppers
  • 1 teaspoon turmeric
  • 1 teaspoon ginger (fresh grated or ground)
  • 2-3 tablespoon coriander


  1. In a medium pot, heat the oil and sauté the onion until golden brown.
  2. Add the water and bring to a boil
  3. Separate the cauliflower crowns and wash thoroughly.
  4. Add the cauliflower crowns to the quarma. Add an additional cup of water as needed.
  5. Add fresh ginger,turmeric, tomato paste, whole jalapeno peppers, garlic, salt, pepper and coriander.
  6. Cover the pot and cook on medium heat for 10-15 minutes.
  7. In a separate pot, cook the dal nakhud with 2 cups of water on medium low heat for 10 minutes.
  8. Drain the water once the dal nakhud softens and add to the quarma.
  9. Cook for an additional 5 minutes. Cook until the water has reduced and the oil has surfaced to the top.
  10. Serve with Chalaw (rice).


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