Kulfa Gosht

My love for Kulfa ki bhaji is beyond words. I adore the earthy taste of this succulent green leafy vegetable that is also a weed and rich in omega-3-fats and vitamins. It has thick and spongy leaves, and reddish stems, both of which are edible.

Names of this green leafy vegetable in other languages:

Portulaca Oleracea L. (Purtulacaceae)
English: Purslane, Garden purslane, Pigweed, Hogweed
Hindi: Khulpha, Khursa,
Bengali: Lunia, Bara Lunia
Maharashtrian: Ghol
Tamil: Pachiri
Gujarati: Luni bhaji
Telugu: Gangapaayala, Peddapaayala, Payala kura, Peddapaavila aaku koora, Goli Kura
Kannada: Doddagoni Soppu
Arabic: Ba’le, Bakli, Farfhin, Arnuba, Bighal, Barabra (Maghrib), Rijl, Rujila, Al-hamqa, Al-baqla, Badalqa, Kharqa
Armenian: Perper
Urdu: Kulfa ki bhaji
Greek: Glystiritha, Andrakln
Italian: Portulaca, Porcellana, Perchjazza (Bari, Apulia)
Spanish: Verdolaga
French: Pourpier potager
Turkish: Semizotu, Temizlik (Aksaray Province)

source: Wikipedia Commons

I was in Saudi Arabia the last month to visit the two holy mosques of Makkah and Madinah alhamdulillah, which must explain my absense from the blogosphere. To my surprise,I discovered Jeddah has become a mini version of Hyderabad. There are meat markets there that sell fresh Lamb meat from Hyderabad, lambs are I suppose shipped from Hyderabad/India/Pakistan and then slaughtered in Jeddah. And many restaurants that specialize in Hyderabadi food. I was amazed but equally happy. Also the fruit and vegetable market of Jeddah also called as the Halaqa is the biggest I have ever seen with so much variety of fresh produce that Jeddah is a foodies paradise for sure. (Susie’s Jeddah Vegetable and Fruit Market Album)

source: Wikipedia Commons

At the Halaqa there, I bought and alhamdulillah enjoyed many fresh fruits and vegetables which are otherwise not that easily available here in Toronto. The following is my mother in laws recipe. Succulent purslane leaves are cooked along with meat and the resulting dish is simply superb.

Kulfa Gosht – Chunks of Lamb in a succulent and spicy Purslane leaves mash


Canola oil – 3 tbsp
Onion – 2, small, sliced
Ginger garlic paste – 1 tbsp
Tomato – 2, small, diced
Red chilli powder – 2 1/2 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Lamb meat with bone – 650 gms
Green chillies – 4-6, chopped
Kulfa ki bhaji/Purslane plants – 4 big bunches

Kulfa Gosht – Chunks of Lamb in a succulent and spicy Purslane leaves mash


1. Chop off and discard the roots, tough stem ends and any yellow flowers of the purslane plant. Use the tender stalks as well as the leaves and chop them roughly.
2. In a pressure cooker at medium high heat, pour oil as soon as it warms up and add the sliced onion and fry until lightly browned. Add ginger garlic paste and fry along for a minute. Add red chilli powder, salt, turmeric powder and diced tomatoes. Mix well. Add the meat and green chillies and stir to mix. Let cook until the meat is no longer pink. Add water to cover the meat and also add the chopped purslane leaves. Cover with the lid and pressure cook until the meat is tender. Uncover and let it cook for a while. Serve along with warm parathas.


31 thoughts on “Kulfa Gosht

  1. Pingback: Sewing Blog
  2. Dear Mona,
    I am from Turkey my husband from Hyderabad in India.Today we made kulfa gosth dish.Really very delicious.Thank you very much my dear.

  3. thank you very much for including the scientific name of kulfae ki bhaji because we eat this bhaji all the time at home and I couldn’t find the scientific name for it. I don’t have words to thank you.

  4. When I saw the title of the post, I was excited and thought if you found these leaves in Canada, I might find them in US too.. Mutton curry looks delicious!

  5. Umrah Mubarak to you Mona. You must’ve been there at the same time as my sister and her husband, and maybe on the same plane (she lives in Toronto also).

    The kulfa looks delicious, though I don’t think I’ve ever tried it..having grown up in England. I only visited Hyderabad during the summer holidays and don’t ever remember eating this at my nani’s.

    I shall try finding it in Colorado.

  6. assalamualaikum mona,

    mona main aap se kuch aour hipochna chahathi houn aap toronto mein ho na mera bhai wahan student visa per jana chahatha hai kiay aap mujhe wahan ke halath bata sakthe ho wahan jobs ka kiya hal hai aour colleges ka kiya hai, immigration ke bare mein jo kuch bhi aap janthi ho, plaese .


  7. Hi Mona ji,
    Where did you find Gangapayala koora? is it available in the store?Please let me know. I have seen it freely growing on the streets of Toronto, but I am bit hesitant to use and not sure if it is the same leaf…

    Hephzi, my mother-in-law had made this dish while I was in Saudi Arabia. Even I am unable to find this green leafy vegetable here in Toronto. However some of my friends have told me that it might be available in Mediterranean grocery stores here. If I ever come across, will sure let you know.

    • Hi Hehzi,
      Yes I am sure it is the same leaf. It is an extremely common plant in this part of the world ( I am from NY state) and doesn’t really look like anything else. However you wouldn’t want to take it off the street. Weed a friends garden and you should have a bunch of it, plus they will thank you.
      By now you probably know this as it has been 6 years since you wrote this.

  8. Salaam Mona, gud to c u and wht a mouth watering recipe, back at home we grew kulfa at home n so love it.

    Umrah mubarak n keep us in ur prayers :)are u in India now or in Canada ?

    WaAlaiKumAsSalaam Rahin, Jazakallahu Khairun. I am in Toronto now.

  9. Hi mona,
    i have been following ur blog for a while now.iam a cooking freak too.iam also from hyd. And guess what?i stay in jeddah now.wish we could meet up. U would have been a welcome guest.if only i knew u were here.anyways,still blog friends.like ur recipes.

    Juvs, Jazakallahu Khairun.

  10. I used to think as why there are no updates…anyways…Umrah bahut bahut mubaarak aap ko.

    Fouzia, Jazakallahu Khairun.

  11. The dish looks yummy…

    Can’t seem to remember the telugu word for the leaf…any idea????

    According to my friends, in Telugu it is called Gangapaayala/Peddapaayala/Payala kura/Peddapaavila aaku koora/Goli Kura.

  12. Assalamualaikum wa rahmatullah Mona.

    I never knew the taste of Kulfa before. After reading your
    post on Katli, I did my research and found Kulfa at a Mexican Store “Fiesta” sold by the name Verdolaga and also went ahead and bought a little sappling from a local nursery and it has been growing like a weed ever since 🙂 I tried making the Katli and it turned out great. Now, I will give this a shot insha Allah! Thank you!

  13. salaamz mona what is this i am full upset u came to jeddah and not informed me i am sure u know i am from jedah and this hurt me a lot u never gave me chance to serve u .ANYWAYS UMRAH MUBARAK u were so close to my place this is bad aapne kaha bhi nahi apki wajah se aaj maine itna kuch seekha hai apne mujehe mehman nawazi ka maukha nahi diaya ALLAH ……… ANYWAYS THIS IS GOOOD RECIPIE I WILL GO TO HALAQA AND GET THIS AND MAKE IT

    WaAlaiKumAsSalaam Nishat, Jazakallahu Khairun. Inshallah next time for sure.

  14. Hi Mona,
    Long time,i wondered what happened.I am glad to hear that you are safe.
    I have been looking for Kulfa,but never found it inHouston.Now since i know the word in english i can ask around.
    Can we add palak to it.Let me know.
    Thanks for your receipes.I kind of miss you when you are gone for so long.

    Parveen, Jazakallahu Khairun. You can definitely use Spinach/Palak instead if Purslane/Kulfa is not available.

  15. I’m at my in-laws in Hyderabad spending the summer break these days, and had the kulfa ki bhaji with mutton just yesterday, for lunch. Yum!

    Too bad this bhaji isn’t available in the UAE. Must remember to bring some.

  16. Salaams Mona,

    Congratulations on your Umrah/Haj. Inshaallah, I will have chance to live in Jeddah in the near future and I am really releived to know that there are many Indians there. Presently We are in UAE and I have some doubts about moving to Jeddah. Can you please email me at my id? BTW as usual your recipes are wonderful and this is espescially healthy.


  17. I’ll be looking out for purslane when I visit the ferry plaza farmer’s market(one of the biggest markets here in California). People here add it to salads….at least those in the know. Mostly, it’s considered a weed. I didn’t about the good fat content….so thank you for pointing it out 🙂

  18. Looks great! Is this a Hyderabadi dish? My mom never made this when I was growing up. Is there anything I can substitute for Purslane?

    Asiya, this is a Hyderabadi dish. You can substitute Spinach/Palak for Purslane/Kulfa but the taste will be slightly different.

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