Crispy Tikka Masala Pockets

1. Cook the protein. If frozen, pressure cook until done (e.g., ~20 minutes in an Instant Pot). Chop into small pieces.
2. Build the filling. Add the cooked protein to a pan with the simmer sauce, frozen carrots & peas, and diced potatoes. Rinse the sauce jar with a splash of water and add it to the pan.
3. Season. Add garlic powder, salt, and red pepper flakes to taste. Simmer until hot and the potatoes are tender. Taste and adjust seasonings as needed.
4. Assemble. Place a spoonful of the filling between two wonton wrappers. Seal the edges with a little water and gently press to secure.
5. Fry. Pan-fry the pockets in olive oil over medium heat for about 2–3 minutes per side, until golden and crispy.
6. Finish. Drain the crispy pockets briefly and top generously with sliced green onions.
7. Dip (optional). For a quick yogurt dip, mix Greek yogurt with salt, pepper, and fresh dill or mint to taste.