i am trying to find a recipe for "gulpi" a middle eastern cauliflower stew with tomatoes and other spices.

Question

This is a dish I had once at a restaurant called Kabul in Sunnyvale California.

Answer 1

GULPI CHALAU (Afghani Cauliflower & Tomato Curry)

Ingredients

1 medium cauliflower, divided into florets
100 g (4 oz) green beans
1 tbs oil
1 large onion, sliced
2 tbs curry powder
2 tbs tomato purée
150 ml (1/4 pint) vegetable stock
1/2 tsp salt
150 ml (1/4 pint) single cream or yoghurt
400 g (14 oz) tin chick peas, drained and rinsed
350 g (12 oz) tomatoes, skinned, deseeded and chopped

Preparation

Make the most of your curry, cook up a double batch of your favourite recipe and freeze half of it for a later date. It will definitely taste spicier. Reheat thoroughly before serving.

Cook the cauliflower and green beans in boiling, salted water for 8-10 minutes or until tender. Drain and reserve.

Heat the oil in a frying pan and fry the onion until softened. Add the Curry Powder and cook gently for 30 seconds, stirring. Stir in the tomato purée, stock, salt and the cream or yoghurt. Add the chick peas and tomatoes, bring to the boil and simmer uncovered, for 5 minutes, stirring occasionally.

Answer 2

1. Romance 2. Trust 3. Sharing 4. Joy 5. Compatibility 6. Tenderness 7. Respect 8. Patience 9. Humor

Answer 3

I couldnt find a recipe for the original gulpi..however those 2 recipes are very close to what you are looking for.they are from india/pakistan which are neighboring countries with similar cuisine

Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Submitted by: Manisha
"This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans - even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'."
Original recipe yield: 2 servings.
Prep Time:10 MinutesCook Time:15 MinutesReady In:25 MinutesServings:2 (change)

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INGREDIENTS:
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste

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DIRECTIONS:
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

INGREDIENTS:
1/2 cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice

8 (2 inch square) dinner rolls
1/2 tablespoon butter
1/4 cup finely chopped onion
1 tablespoon finely chopped green chile peppers
1/4 cup chopped fresh cilantro

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DIRECTIONS:
Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Answer 4

try this