Chef Chintan Pandya's aloo matar cradles tender potatoes and bright green peas in a thick, luxurious curry of fresh ginger, garlic, jalapeño, and tomatoes. Just before serving, a swirl of rich ...

Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan. Add the peas and garam masala and ...