Aloo Matar (Potato and Peas) - Indian Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust cayenne pepper to your spice preference.

• For a creamier texture, mash more of the potatoes.

• Serve with fresh roti, dal, or as a filling for wraps and sandwiches.

• **Aloo Matar Wrap:** Spread vegan mayonnaise on a tortilla, add Aloo Matar, pickled vegetables, and shredded lettuce. Roll tightly and enjoy.

• **Aloo Matar Grilled Sandwich:** Spread vegan mayonnaise on bread, add Aloo Matar, and a slice of vegan cheddar cheese. Grill in a pan until golden brown and cheese is melted.