Step-by-Step Instructions

1. 1.Prepare and Steam Potatoes

   Peel and chop 530g of yellow potatoes into 1-inch cubes. Rinse the chopped potatoes under cold water. Place the potatoes in a steamer basket over boiling water, cover, and steam for 12 to 15 minutes, or until they are cooked through and fork-tender.

2. 2.Sauté Aromatics

   Heat 3 tablespoons of cooking oil in a large wok or pan over medium heat. Add 1/2 teaspoon of whole cumin seeds and let them sizzle for a few seconds. Add 1 cup (135g) of chopped onion and 1/4 teaspoon of salt. Fry the onions on medium heat until they start to brown, about 5 to 6 minutes, stirring occasionally.

3. 3.Add Ginger, Garlic, and Spices

   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. Stir in 1.5 tablespoons of tomato paste, 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper (optional). Fry the tomato paste and spices on medium to medium-low heat for a few seconds, stirring constantly, until the spices are fragrant and well combined with the aromatics.

4. 4.Cook Peas and Combine with Potatoes

   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 until the peas are heated through and the water has mostly evaporated. Add the cooked potatoes to the pan and season with salt to taste. Fry on medium heat for about 2 to 3 minutes, gently mixing to coat the potatoes with the spice mixture.

5. 5.Finish the Aloo Matar

   Using a spatula, break about half of the potatoes to create a slightly mashed texture, which helps bind the mixture. 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 well to combine all ingredients.

6. 6.Prepare Instant Pickled Vegetables

   In a bowl, combine 1 cup (80g) shredded red or green cabbage, 1 cup (80g) julienned carrots, and 1 cup (80g) thinly sliced red onion. Add 1.5 tablespoons white vinegar, 1/2 teaspoon sugar, and a pinch (1/8 tsp) of salt. Mix thoroughly with your hands until the vegetables are well coated and slightly softened.

7. 7.Assemble a Wrap (Optional)

   Spread vegan mayonnaise evenly over a whole wheat tortilla. Scoop a generous amount of the Aloo Matar mixture onto the tortilla. Top with a layer of the instant pickled vegetables and shredded lettuce. Carefully roll the tortilla tightly to form a wrap. Cut the wrap in half diagonally.

8. 8.Assemble and Grill a Sandwich (Optional)

   Spread vegan mayonnaise on two slices of bread. Place a scoop of the Aloo Matar mixture on one slice, then top with a slice of vegan cheddar cheese. Place the second slice of bread on top to form a sandwich. Heat a grill pan over medium heat and brush lightly with oil. Place the sandwich in the grill pan and press down with a grill press or another heavy pan. Grill for a few minutes until golden brown and grill marks appear. Flip the sandwich and grill the other side until golden brown and the cheese is melted.

9. 9.Serve

   Serve the Aloo Matar hot, either as a side dish with roti and dal, or as a delicious filling in wraps or grilled sandwiches.