Celebrating Holi with Kingfisher Beer | Recipe

This weekend we’ve had a bit of time together, and as ever our Sunday involved a day of laziness. Laziness coupled with me cooking an epic feast in celebration of Holi. A festival celebrating the coming of spring, which we celebrated with the help of Kingfisher Beer.

Now a slight disclaimer to start this post. I was sent a wonderful set of recipes from Kingfisher Beer that we were to use to celebrate Holi with. Let’s just say when I came to look for them, to redo them, as my first test didn’t go as planned…. Well I think they must’ve gotten cleaned up in our big Sunday flat tidy. Ooops! So instead I thought I would share a recipe I’ve recently discovered and is seriously tasty! It’s also wonderfully colourful so perfect for Holi.

As some of you may already know, March 13th marked this year’s Holi Festival of Colours. Holi is celebrated every year in the Hindu calendar and it marks the Vernal Equinox, or what we call Spring. The Festival of Colours has now become a global festival, with revellers caking each other from head to toe in powdered paint. But it’s not just a celebration of Spring and the leaving behind of winter, it’s a time for a delicious celebratory, colourful food.

For our Holi feast, I decided to make a number of colourful dishes. I take a lot of inspiration from Rick Stein’s India, as it really is the perfect recipe book for curry lovers. Some seem like a right faff but generally they’re very easy to make once you’ve ground up the spice mixes. Today I’m going to share a recipe for Pau Bhaji, a curried mash potato dish. This was the perfect accompaniment to our chicken and vegetable curries.

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Pau Bhaji

A wonderful accompaniment to curries, a streetfood from Mumbai.

Cook Time 40 minutes

Servings 4

Author Rick Stein

Ingredients

Main thing

• 350 g Potatoes peeled and cut into large chunks.
• 70 g Butter
• 1 Large white onion chopped finely
• 2 tsp Cumin seeds
• 400 g Ripe tomatoes chopped
• 300 g Marrowfat peas tinned drained
• Spices below
• Handful fresh coriander

Spices

• 2 tsp Garam masala
• 1/4 tsp Ground fennel
• 1/4 tsp Ground mango powder amchoor
• 1/2 tsp Ground turmeric
• 1/4 tsp Ground ginger

Instructions

1. Boil potatoes in salted water until soft, drain and mash (do not add butter here).
2. Heat 3/4 of the butter in large heavy bottomed pan, add the onion and cumin seeds, fry until soft and golden (about 10 minutes).
3. Stir in mashed potatoes, fry for 1-2 mins, then add the chopped tomatoes, mix well and cook for 5 minutes, stirring often.
4. Add the marrowfat peas, the spices, cook for 5 mins, stirring and mashing the mixture together. Finish by stirring in chopped coriander.

Recipe Notes

Adapted from Rick Stein's India

We enjoyed our feast with some ice cold Kingerfisher Beer. This is a wonderfully refreshing beer, which helps cool the spice of the curry! It’s just a shame it was raining, it would’ve been great fun to break into our Holi paints, maybe next weekend?!

How do you celebrate the coming of spring? Do you cook brightly coloured food to celebrate the occasion? Have you been to a Holi gathering? Let me know in the comments,

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P.S. Post in collaboration with Kingfisher Beer. All photos, words and opinions are my own.