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Seam, Potatoes and Green Peas Chahkee

A stew of seam, potatoes, green peas, mustard oil, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Seam, Potatoes and Green Peas Chahkee

Ingredients

Directions

Prepare

  1. Divide the seam and potatoes into four pieces each.

  2. Shell the peas and wash all the vegetables in cold water, then drain.

Cook

  1. Heat the mustard oil in a pan and fry the ground ingredients until browned.

  2. Add the vegetables and salt, stirring well to combine.

  3. Pour in the water and let it simmer over low heat until the vegetables are tender and the water is absorbed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Mustard + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mustard oil
Carries the spices and gives the dish its fat and pungent flavour.
Ground onions
Browns during frying to build a savoury, sweetish base for the sauce.
New potatoes
Hold their shape while simmering and absorb the spiced liquid, adding body.
Green peas
Add sweetness and soft texture as they cook down in the sauce.

The step that matters

Simmering until the water is absorbed. Cooking over low heat lets the vegetables become tender without breaking down. Stop too early and the dish stays watery; too long and the potatoes can turn mushy.

Swap the peas

How well each one fits the dish's main ingredients (potato, mustard, onion, turmeric, garlic):

  1. Lentilsfits better
  2. Chickpeafits better
  3. Cashew nutfits better
  4. Peasthe original

Fit is the average pairing score against potato, mustard, onion, turmeric, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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