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1
In a medium pot, over high heat, bring water to a boil and add the potatoes, reducing the heat to medium low. Cook for 15 minutes until the potatoes are tender, then drain and set them aside in a large bowl.
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2
With a potato masher or a large fork, mash the potatoes until they break down slightly, but are not smooth or paste-like. There should be 1/4-inch to 1/2-inch chunks of potato remaining in the mash.
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3
In a large skillet, heat the oil until smoking. Add the cumin and brown for about one minute until fragrant. Add the asafoetida powder, turmeric, and the onions, and cook until the onions are translucent. To this mixture, add the jalapeno and cook for another minute or two. Fold in the mashed potato and stir gently to incorporate but not break down the potatoes too much more. Add the frozen peas, garam masala, and salt to taste, cooking for another few minutes until the peas are heated through.
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4
Take the curry off the heat let cool for a few minutes, folding in the chopped cilantro and ensuring it doesn't wilt or brown too much.
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5
To assemble the sandwiches, heat a sandwich maker (preferred method, because it properly seals the sandwiches shut), panini press, or griddle or grill pan over medium-high heat. Fill two slices of buttered bread, butter-side out, with one quarter of the curry mixture, and top with grated cheese before closing the sandwich if desired. Many sandwich makers can accommodate two sandwiches at a time, so repeat this process to make another sandwich. Close the sandwich and place into the sandwich maker or panini press, cooking until the machine light indicates it's done. On a griddle or grill pan, cook the sandwich for 3-5 minutes on each side, until it's browned, crispy, and totally heated through. Repeat the process with the other two sandwiches, to make four total.
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6
Serve sandwiches hot or cold, with ketchup and/or coriander chutney.
