Step-by-Step Instructions

1. 1.Prepare Potatoes

   Peel and chop 530g of yellow potatoes into small cubes. Place them in a pot.

2. 2.Steam Potatoes

   Cover the pot and steam the potatoes for 12 to 15 minutes, or until they are cooked and fork-tender. Check for tenderness with a knife.

3. 3.Sauté Cumin and Onions

   Heat 3 tablespoons of cooking oil in a pan over medium heat. Add 1/2 teaspoon of whole cumin and let it sizzle. Then, add 1 cup (135g) of chopped onion and 1/4 teaspoon of salt. Fry on medium heat until the onion starts to brown, about 5 to 6 minutes.

4. 4.Add Ginger and Garlic

   Add 1.5 tablespoons of minced garlic and 1/2 tablespoon of minced ginger to the pan. Fry on medium heat for about 1 to 2 minutes until fragrant.

5. 5.Incorporate Tomato Paste and Spices

   Add 1.5 tablespoons of tomato paste, 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and optionally 1/4 teaspoon cayenne pepper. Fry the tomato paste and spices on medium to medium-low heat for a few seconds, stirring constantly, until well combined and fragrant.

6. 6.Add Peas and Water

   Add 1/2 cup (70g) of frozen green peas and 1/4 cup (3 tablespoons) of water to the pan. Fry on medium heat for about 1 to 2 minutes, allowing the peas to cook slightly and the sauce to thicken.

7. 7.Combine with Potatoes

   Add the cooked potatoes to the pan and season with salt to taste. Fry on medium heat for about 2 to 3 minutes, mixing well to coat the potatoes with the spice mixture. Break about half of the potatoes with your spatula to create a mashed texture and help bind the curry.

8. 8.Finish Aloo Matar

   Turn off the heat. Add 1/2 teaspoon of ground black pepper, lime or lemon juice to taste, and 1/2 cup (15g) of chopped cilantro. Mix everything thoroughly.

9. 9.Prepare Pickled Vegetables (Optional)

   In a bowl, combine 1 cup (80g) shredded red or green cabbage, 1 cup (80g) julienned carrot, and 1 cup (80g) thinly sliced red onion. Add 1.5 tablespoons white vinegar, 1/2 teaspoon sugar, and a pinch of salt. Mix well to create instant pickled vegetables.

10. 10.Assemble Wrap (Optional)

    Spread vegan mayonnaise on a whole wheat tortilla. Scoop a portion of the prepared aloo matar onto the tortilla. Top with pickled vegetables and shredded lettuce. Roll the tortilla tightly to form a wrap, then cut in half.

11. 11.Assemble and Grill Sandwich (Optional)

    Spread vegan mayonnaise on two slices of whole wheat bread. Place a scoop of aloo matar on one slice, then top with a slice of vegan cheddar cheese. Place the second slice of bread on top. Brush a grill pan with oil and place the sandwich on it. Grill until golden brown and cheese is melted, pressing down with a grill press or spatula, then flip and grill the other side.

12. 12.Serve

    Serve the Aloo Matar as desired: in a wrap, as a grilled sandwich, or as part of a thali with roti, dal, and salad.