Potato Chahkee

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of potatoes
  • 3 ozs. of mustard oil
  • 4 teaspoons of ground onions
  • 1 teaspoon of ground chillies
  • ½ a teaspoon of ground turmeric
  • ¼ of a teaspoon of ground garlic
  • teaspoons of salt, and 1 breakfast cup of water.


Brown all the condiments in the mustard oil and add the potatoes, peeled and quartered. Stir the potatoes, mix thoroughly with the condiments and cook for 10 to 15 minutes. Then add the hot water and simmer till the potatoes are quite tender.

This can be done in a simpler way by frying 2 or 3 sliced onions in butter or oil till well browned, stirring in ½ a tablespoon of curry powder, adding the potatoes and proceeding as in the foregoing recipe.