Calad Polako Recipe

Prep and par-cook vegetables

Bring a medium pot of salted water to a boil. Add diced potatoes and cook for 6 minutes. Add cauliflower florets to the same pot and cook an additional 4–5 minutes until potatoes are tender but not falling apart and cauliflower is just tender. Drain well and let steam dry for 2–3 minutes.

Crisp the vegetables

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add drained potatoes and cauliflower in a single layer (work in batches if necessary). Season with 1 tsp kosher salt and 1 tsp black pepper. Cook without stirring for 3–4 minutes to get a golden crust, then toss gently and cook another 3–4 minutes until well browned in spots. Transfer to a plate and keep warm.

Sauté aromatics

Reduce skillet heat to medium and add 1 tbs olive oil. Add finely chopped onion and sauté, stirring, for 6–8 minutes until soft and beginning to brown. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Toast spices

Add 1 tsp smoked paprika, 3 tsp ground cumin, 1 tsp turmeric and 1 tsp red chili flakes to the onion mixture. Cook, stirring constantly, for 30–60 seconds to bloom the spices.

Build the sauce

Pour in the 14 oz crushed tomatoes and 1 cup stock, stirring to combine. Scrape up any browned bits from the bottom of the pan. Add 1 tbsp lemon juice, 1 tsp brown sugar or honey, and 3 tsp salt (adjust to taste). Bring to a gentle simmer.

Simmer and adjust

Let the sauce simmer uncovered over medium-low heat for 10 minutes to thicken and develop flavor. Taste and adjust seasoning: add more salt, lemon, or chili flakes if desired.

Combine with vegetables

Return the crisped potatoes and cauliflower to the skillet, stir gently to coat with the tomato sauce. Cover and simmer together for 5–7 minutes so the vegetables absorb the sauce and finish cooking. If the mixture seems dry, add up to 1/4 cup additional stock.

Check final seasoning, then remove from heat. Spoon the Calad Polako onto a serving platter or individual plates.

Dollop plain yogurt or labneh over the top if using, drizzle 1 tsp extra-virgin olive oil and scatter chopped cilantro and toasted pine nuts or almonds. Serve with lemon wedges on the side to squeeze over the dish.

Serve hot as a main with flatbread or rice, or as a side. Leftovers keep refrigerated for up to 3 days; gently reheat on the stovetop adding a splash of water or stock if needed.