Indian Style Potato Recipe + Vegetable Wrap and Sandwich Recipe | Vegetarian and Vegan Meals Idea

▶️ POTATO RECIPE INGREDIENTS: (3 to 4 servings)

530g approx. Potatoes - Peeled and chopped (4 medium size potatoes 610g by weight with skin ) - I have used Yellow (Yukon Gold) Potatoes. Cut into 1 inch X 1 inch pieces
3 Tablespoon Cooking Oil
1/2 Teaspoon Cumin seeds
1 cup / 135g Onion - finely chopped
1+1/2 Tbsp Garlic - finely chopped
1/2 Tbsp Ginger - finely chopped
1+1/2 Tablespoon Tomato Paste
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste [I have added total 1Teaspoon pink Himalayan salt (1/4 on onion + 3/4 teaspoon on potatoes)]
1/4 cup / 3 Tablespoon Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour)
1/2 Teaspoon Ground Black Pepper to taste
Lime or Lemon juice to taste (I have added 1 teaspoon)
1/2 cup / 15g Cilantro (Coriander leaves) - chopped
1/2 teaspoon Ground black pepper or to taste

👉 For Instant Vegetable Pickle:
1 cup / 80g Red or Green Cabbage - Shredded
1 cup / 80g Carrots - Julienne cut
1 cup Red Onion - sliced
1+1/2 Tablespoon White Vinegar OR TO TASTE
1/2 Teaspoon Sugar OR TO TASTE
1/8 Teaspoon / Pinch of Salt OR TO TASTE

👉 For the wrap:
Tortilla wraps (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Instant Pickled Vegetables
Lettuce - shredded

👉 For the Sandwich:
Bread (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Vegan Cheddar
Grill Pan to toast the sandwich

👉 Indian style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Vegetable Pickle
Green chilis

▶️ METHOD:

Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, peel, wash and chop the potatoes (1 inch X 1 Inch pieces ) and place the chopped potatoes in the steamer basket. Steam for 12 to 15 minutes or until the potatoes are cooked and fork tender. Once steamed set it aside for later. It took me 13 minutes on my stove.

👉 ✅ Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it's moisture and help it cook faster, so please don’t skip this step. Fry on medium to medium-high heat until the onion starts to brown. It takes about 5 to 6 minutes.

Add the finely chopped garlic and ginger and fry for 1 to 2 minutes on medium heat or until fragrant. Add the tomato paste and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry for a few seconds and then add the green peas and water. Fry on medium heat until the water is cooked out. Now add the steamed potatoes and salt. Mix thoroughly until the potatoes are coated with the spices and fry for another 2 to 3 minutes. Break half of the potatoes with your spatula. Turn off the stove.

Garnish with freshly ground black pepper, cilantro (coriander leaves), lime or lemon juice. Mix well and serve as a side dish, in a wrap or sandwich.