Bright Tastes Of India's Spring: Holi

The recipe is adapted from one by Floyd Cardoz, chef at Tabla restaurant in New York City, a contemporary Indian-French restaurant.

Makes 4 to 6 servings
3 tablespoons canola oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 red chili, crushed
3 sprigs curry leaves*
1/2 tablespoon turmeric
2-inch piece fresh ginger, peeled and minced
1 small yellow onion, peeled and thinly sliced
2 fresh serrano green chili peppers
2 small tomatoes, diced
1 quart whole milk yogurt
1quart water
10 fingerling potatoes boiled, cooled and broken into large pieces
Salt to taste
Pinch of sugar

*Curry leaves are available at most Indian grocers, Asian stores or from online sources. Heat a large stew pot over moderate heat and add the canola oil after the pot is hot. When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves. Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds. Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes. In a large bowl, whisk the yogurt and water together. Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle. Season with salt and a pinch of sugar. Read more about the Holi festival and get more recipes.