Indian-style potato creation. Simple veggie wrap and sandwich formula. Here’s a fantastic idea for vegetarian and vegan meals.
📬 If you relished my vegan potato dish, drop a comment below.
▶️ POTATO DISH INGREDIENTS: (serves 3 to 4)
530g approximately Potatoes – Peeled and diced (4 medium-sized potatoes 610g by weight with skin) – Yellow (Yukon Gold) Potatoes utilized. Cut into pieces measuring 1 inch by 1 inch
3 tbsp Cooking Oil
1/2 tsp Cumin seeds
1 cup / 135g Onion – finely diced
1+1/2 tbsp Garlic – finely diced
1/2 tbsp Ginger – finely diced
1+1/2 tbsp 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 [Total 1 tsp pink Himalayan salt added (1/4 on onion + 3/4 tsp on potatoes)]
1/4 cup / 3 tbsp Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before freezing, ready to eat needing quick warming to maintain bounce and color)
1/2 tsp Ground Black Pepper to taste
Lime or Lemon juice to taste (1 tsp added)
1/2 cup / 15g Cilantro (Coriander leaves) – chopped
1/2 tsp Ground Black Pepper or to taste
👉 For Instant Veggie Pickle:
1 cup / 80g Red or Green Cabbage – Shredded
1 cup / 80g Carrots – Julienne
1 cup Red Onion – thinly sliced
1+1/2 tbsp White Vinegar OR TO TASTE
1/2 tsp Sugar OR TO TASTE
1/8 tsp Pinch of Salt OR TO TASTE
👉 For the wrap:
Tortilla wraps (Whole wheat used)
Vegan Mayo or preferred spread
Cooked potatoes and peas
Instant Pickled Veggies
Shredded Lettuce
👉 For the Sandwich:
Bread (Whole wheat selected)
Vegan Mayo or preferred spread
Cooked potatoes and peas
Vegan Cheddar
Grill Pan for toasting
👉 Indian-style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Veggie Pickle
Green chilis
▶️ METHOD:
Bring a pot of water to a boil. Meanwhile, peel, wash, and chop potatoes (1-inch pieces) and steam until cooked and fork-tender (12-15 minutes). Steam potatoes aside. Personal stove took 13 minutes.
👉 ✅ Adjust cooking time depending on potato quality; some batches may require longer. ADJUST COOKING TIME ACCORDINGLY.
In a heated pan, add oil, onion, and 1/4 tsp salt. Salting onion aids moisture release for faster cooking. Sauté until onion browns (about 5-6 minutes).
Add chopped garlic and ginger, cook for 1-2 minutes until fragrant. Include tomato paste, spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper), and mix. Add peas and water; cook till water evaporates. Mix in steamed potatoes, salt, coat with spices, and fry for 2-3 minutes. Break half the potatoes with a spatula. Turn off heat.
Garnish with black pepper, cilantro, lime or lemon juice. Serve as a side, in a wrap, or sandwich.
▶️ IMPORTANT TIPS:
👉 Adjust cooking time based on potato quality; some batches may take longer. ADJUST COOKING TIME ACCORDINGLY.
👉 Individual stoves differ; ADJUST HEAT AND TIME AS NEEDED.
👉 Salt on onion aids in faster cooking due to moisture release.
👉 Frozen peas are pre-steamed for a quick warm-up while maintaining texture and color.
👉 Not a fan of peas? Feel free to omit.
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