Name: Chana Masala Cheese Fries
Cook time: 1 hour 15 minutes
Total time: 1 hour 15 minutes
Yield: 6 servings
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)

Chana masala sweet potato fries on a baking sheet.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries! (I’ve used the crisscut fries to great avail.)

Recipe notes

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Recipe notes

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Cheese Fries Are Great, But Chana Masala Cheese Fries Are Even Better