Seam, Potato, and Peas Chahkee

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Seam, Potato, and Peas Chahkee

Seam, Potato, and Peas Chahkee is a traditional Anglo-Indian recipe from the 1890s for a classic vegetarian curry of beans, peas and potatoes cooked in a spied mustard oil gravy. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Seam, Potato, and Peas Chahkee.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Bean Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK (author unknown), published by: THACKER, SPINK & CO., CALCUTTA circa 1890.

Original Recipe

75.-Seam, Potato, and Peas Chahkee

Take twenty seams, four new potatoes, and a quarter of a seer of green peas; divide each seam into three pieces, and throw into a bowl of water; divide each potato into four pieces, and throw into water; shell the peas, wash all thoroughly, put into a colander to drain, and cook with the following condiments:—One chittack and a half of mustard oil, four tspfuls of ground onions, one tspful of ground chilies, half a tspful of ground turmeric, a quarter of a tspful of ground garlic, one tspful and a half of salt, and one cupful of water. Warm the oil, let it bubble well, and fry the ground condiments; when these are quite brown put in the vegetables and salt; let the whole fry, stirring it well; then add the water, and allow it to simmer over a slow fire until the vegetables are quite tender.

N.B.-A cauliflower may be added if required for a change.

Modern Redaction

The seam in this recipe can apply to fresh butter beans or to fresh broad (fava) beans; whichever one is available fresh.

Ingredients

20 large, fresh beans (butter beans or broad beans), sliced crossways into three pieces each
225g fresh green pea pods
4 new potatoes, quartered
90ml mustard oil
4 tsp onions, ground to a paste
1 tsp ground chillies
1/2 tsp ground turmeric
1/4 tsp garlic, ground to a paste
1 tsp salt
250ml water

Method:

Pod the peas, wash well and set aside to drain.

Heat the mustard oil in a pan and when hot, use to fry the spices until browned. Add the vegetables and the water, bring to a simmer and season with the salt. Cover the pan and cook for about 20 minutes, or until all the vegetables are tender.

Serve hot.

Find more Victorian Recipes Here and more Curry Recipes Here.