Name: Potato and Gourd Chakee
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4–6 servings
Cuisine: Miscellaneous
Ingredients: potato-gourd-chakee.png; potato-gourd-chakee-nutn.png; This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.; .; Original Recipe; 76.—Pulwal, Potatoes, and Torrie; Clean as much of the above three kinds of vegetables as will overfill a vegetable-dish, and make the; chahkee in all respects as the foregoing.; 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.; Modern Redaction; Note that I have added coriander leaves (cilantro) to this recipe. It's not in the original, but is standard in the contemporary versions of this recipe.; Ingredients; 4 new potatoes, quartered; 225g ridge gourd; 225g pointed gourd; 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 bunch coriander leaves, chopped

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Potato and Gourd Chakee

Potato and Gourd Chakee is a traditional Anglo-Indian recipe from the 1860s for a classic vegetarian curry of potatoes, ridge groud and pointed groud in a lightly-spiced gravy. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Potato and Gourd Chakee.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 horus soaking)

Serves:

4–6

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Fusion Recipes British Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.

Original Recipe

76.—Pulwal, Potatoes, and Torrie

Clean as much of the above three kinds of vegetables as will overfill a vegetable-dish, and make the
chahkee in all respects as the foregoing.

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.

Modern Redaction

Note that I have added coriander leaves (cilantro) to this recipe. It's not in the original, but is standard in the contemporary versions of this recipe.

Ingredients

4 new potatoes, quartered
225g ridge gourd
225g pointed gourd
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 bunch coriander leaves, chopped
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).

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. Stir in the coriander leaves and cook for 2 minutes more.

Turn into a serving dish and bring to the table.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.