Rinse 2 cups basmati rice until the water runs mostly clear.

Cook the rinsed rice with 4 cups water in the rice cooker, then fluff it when finished.

Dice 3 medium potatoes into bite-sized pieces.

Heat 2 tbsp vegetable oil in the large skillet over medium heat.

Sauté the diced potatoes until golden and crisp at the edges, about 8 to 10 minutes.

Add garam masala, turmeric, cumin, and chili powder to the potatoes.

Stir the spices for 30 seconds to toast them without burning.

Pour 1 1/2 cups water into the skillet and scrape the browned bits from the pan.

Stir in 1 cup frozen peas.

Simmer uncovered until the potatoes are tender and the sauce thickens, about 25 to 30 minutes.

Chop 2 tbsp cilantro for garnish.

Spoon the aloo matar over a bed of cooked basmati rice and garnish with cilantro.