CHANA MASALA CHEESE FRIES

Chana Masala Cheese Fries image

These sheet pan chana masala fries hit on all levels. This spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes.

Provided by Asha Loupy

Time 1h15m

Yield 6 servings

Number Of Ingredients 25

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Ingredients

2 tsp. coriander seeds or 1 tsp. ground coriander
2 tsp. cumin seeds or 1½ tsp. ground cumin
1½ tsp. garam masala
1½ tsp. Kashmiri chile powder or other red chile powder
1 tsp. ground turmeric
3 Tbsp. vegetable oil
1 medium onion, finely chopped
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
1-2 serrano chiles, finely chopped
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
2 15-oz. cans chickpeas, rinsed
1 14-oz. can crushed tomatoes
3 large sweet potatoes (about 1¾ lb.), scrubbed, cut lengthwise into ½" wedges
¼ cup extra-virgin olive oil
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 serrano chile, coarsely chopped
1 garlic clove
Zest and juice of 1 lime
1 cup mint leaves
2 Tbsp. extra-virgin olive oil
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
3 cups cilantro leaves with tender stems, plus chopped for serving
8 oz. Monterey Jack, Colby cheese, or low-moisture mozzarella, coarsely grated
Thinly sliced red onion and plain yogurt (for serving)

Steps:

If using whole spices, finely grind coriander and cumin in a spice mill. Combine coriander, cumin, garam masala, chile powder, and turmeric in a small bowl.
Heat oil in a large pot over medium. Add onion and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until golden and softened, 8-10 minutes. Stir in serrano chiles (add up to 2 depending on your heat preference and how spicy your chiles are), garlic, and ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. Add spice mixture and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and cook, stirring, 1 minute (be careful not to burn spices).
Add chickpeas, tomatoes, and 1½ cups water to pot and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and cover pot. Cook until slightly thickened, 20-25 minutes. Uncover and mash about one third of chickpeas with a potato masher or fork. Continue to cook, uncovered, stirring occasionally, until chana masala is thick but spoonable, 8-10 minutes more. Remove from heat and cover to keep warm.
While the chana masala is cooking, preheat oven to 450°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. Toss to coat. Spread out in a single layer and roast, turning halfway through, until tender and browned in spots, 25-30 minutes. Set sweet potato fries aside; leave oven on.
Purée serrano chile, garlic, lime zest and juice, mint, oil, salt, and 3 cups cilantro in a blender, adding water a tablespoonful at a time if needed to thin, until chutney is smooth and pourable.
Sprinkle two thirds of cheese over reserved sweet potato fries, then spoon a generous layer of chana masala over. Sprinkle with remaining cheese. Return fries to oven and bake until cheese is melted, about 5 minutes.
To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Serve with yogurt and remaining chutney alongside.