Step 1: Prepare the Potatoes

Peel the yellow potatoes, chop them into small cubes, and rinse them thoroughly. Place the chopped potatoes in a steamer basket over a pot of boiling water.

Step 2: Steam the Potatoes

Cover the pot and steam the potatoes for 12 to 15 minutes, or until they are cooked through and fork-tender. Once cooked, remove the steamer basket and set the potatoes aside.

Step 3: Sauté Aromatics

Heat cooking oil in a wok or large pan over medium heat. Add the whole cumin seeds and let them sizzle. Then, add the chopped onion and 1/4 tsp of salt. Fry for about 5 to 6 minutes, stirring occasionally, until the onion starts to brown.

Step 4: Add Ginger and Garlic

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

Step 5: Cook Spices and Tomato Paste

Add the tomato paste, turmeric, ground cumin, ground coriander, paprika, and optional cayenne pepper to the pan. Stir and fry on medium to medium-low heat for a few seconds to cook the raw spices.

Step 6: Add Peas and Potatoes

Add the frozen green peas and water to the pan. Fry on medium heat for about 1 to 2 minutes. Then, add the cooked potatoes and salt to taste.

Step 7: Finish the Filling

Fry the potato and pea mixture on medium heat for 2 to 3 minutes, stirring to combine everything. Use the spatula to break about half of the potatoes to create a slightly mashed texture. Turn off the heat. Add ground black pepper, lime or lemon juice to taste, and fresh cilantro. Mix well.

Step 8: Prepare Instant Pickled Vegetables

In a bowl, combine the shredded cabbage, carrot, and sliced red onion. Add white vinegar, sugar, and a pinch of salt. Toss everything together with your hands until well mixed.

Step 9: Assemble the Wrap

Take a tortilla and spread a layer of vegan mayonnaise. Place a generous amount of the potato filling in the center. Top with the instant pickled vegetables and shredded lettuce. Roll it up tightly.

Step 10: Assemble and Grill the Sandwich

Spread vegan mayonnaise on two slices of bread. Place a few scoops of the potato filling on one slice, followed by a slice of vegan cheddar cheese. Close the sandwich. Brush a preheated grill pan with oil and grill the sandwich on both sides until golden brown with grill marks.

Step 11: Serve as a Traditional Meal

Serve the potato and pea sabzi on a plate with roti (flatbread), a side of dal (lentil soup), and a fresh salad.

• Breaking half of the potatoes with the spatula helps to bind the filling together.

• The potato filling can be prepared in advance and stored in the refrigerator.

• The instant pickled vegetables add a crunchy and tangy element to the wraps.

• Serve the potato filling in a wrap with pickled vegetables and lettuce.

• Make a grilled sandwich with the potato filling and vegan cheddar cheese.

• Enjoy the potato filling as a main dish with roti, dal, and a side salad.