Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.