Step-by-Step Instructions

1. 1.Prepare and Steam Potatoes

   Peel and chop 530g of yellow potatoes into bite-sized pieces. Rinse them thoroughly under cold water. Place the chopped potatoes in a steamer pot, cover, and steam for 12 to 15 minutes, or until they are cooked through and fork-tender.

2. 2.Sauté Onions and Cumin

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

3. 3.Add Garlic, Ginger, and Tomato Paste

   Once the onions are browned, add 1.5 tablespoons of minced garlic and 1/2 tablespoon of minced ginger to the pan. Continue to fry on medium heat for about 1 to 2 minutes until fragrant. Stir in 1.5 tablespoons of tomato paste.

4. 4.Incorporate Spices and Peas

   Add 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and an optional 1/4 teaspoon cayenne pepper to the pan. Fry the tomato paste and spices on medium to medium-low heat for a few seconds, stirring constantly, until the spices are fragrant. Add 1/2 cup (70g) of frozen green peas and 1/4 cup (3 tablespoons) of water. Fry on medium heat for about 1 to 2 minutes, allowing the peas to cook slightly.

5. 5.Combine with Potatoes

   Add the cooked potatoes to the pan with the pea and spice mixture. Season with salt to taste. Fry on medium heat for about 2 to 3 minutes, gently mixing to coat the potatoes evenly with the spices. Using a spatula, break about half of the potatoes to create a slightly mashed texture, which helps bind the mixture.

6. 6.Finish with Seasoning and Herbs

   Turn off the heat. Add 1/2 teaspoon of ground black pepper and lime or lemon juice to taste. Stir in 1/2 cup (15g) of chopped cilantro. Mix well to combine all the flavors.

7. 7.Prepare Pickled Vegetables

   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 of white vinegar, 1/2 teaspoon of sugar, and a pinch (1/8 tsp) of salt. Mix thoroughly until all vegetables are coated. These are instant pickled vegetables and can be used immediately.

8. 8.Assemble Wrap (Optional)

   Spread vegan mayonnaise on a tortilla. Scoop a portion of the Aloo Matar mixture onto the tortilla. Top with a generous amount of the instant pickled vegetables and shredded lettuce. Carefully fold and roll the tortilla to create a wrap. Cut in half and serve.

9. 9.Assemble and Grill Sandwich (Optional)

   Spread vegan mayonnaise on two slices of 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. Heat a grill pan over medium heat and brush lightly with oil. Place the sandwich in the pan and grill, pressing down with a weight (like a grill press or another pan) until golden brown and toasted on one side. Flip and grill the other side until golden brown and the cheese is melted.