Seam, Potato and Peas Chakee is a traditional Anglo-Indian recipe from the 1860s for a for a classic vegetarian curry of seam or other beans with potatoes and peas in a lightly spiced mustard oil base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Seam, Potato and Peas Chakee.
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
Note that traditionally this dish was made with seam/sheem, the pods of Lablab purpureus. However, you can substitute moringa pods (as I have here) or you can use French beans.
Ingredients:
20 moringa drumsticks each cut into 3 pieces and soaked in a bowl of water until needed
4 new potatoes, quartered
225g green peas
3 tbsp mustard oil
1 1/2 tbsp onion paste
1 tsp chilli paste
1/2 tsp ground turmeric
1/4 tsp garlic powder
1 tsp sea salt
250ml water
Method:
Place a pan over high heat. When hot, add the mustard oil and use to fry the spices and pastes for 2 minutes, until browned and aromatic (but do not let them burn).
Drain the vegetables and add to the pan along with the salt. Fry stirring well for 3 minutes then add the water. Bring to a simmer, cover and cook gently over low heat for about 25 minutes, or until the vegetables are completely tender.
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