My idea for this Mexican-influenced Indian curry came from a lunch at a Mexican restaurant in Mumbai. The restaurant’s chile-based sauces, beans, and rice dishes are a natural extension of similar ingredients in many of India’s dishes. My favorite there has always been their chiles rellenos—Anaheim chiles stuffed with manchego cheese, batter-fried, and bathed in a red chile sauce. My version plays on that theme: peppers filled with garlic-flavored mashed potatoes, coated in a chickpea-flour