CURRY FRIES
This is one of those recipes you think of in a daydream and hope it tastes as good as you thought it would. Luckily, I had Mama Paige in the kitchen with me to help make this dream recipe come true! My goal with this recipe was to combine a familiar comfort food – chili fries- with one of my favorite cuisines – Indian food. I think we nailed it!
Full of warming spices, this recipe has three layers – fries coated in curry powder, thick chili-like chana masala, and drizzles of coriander and spicy mango chutneys. We found the spicy mango and coriander chutneys to be a good combo, but you can use your favorite chutneys to drizzle over the top.
What is Chana Masala?
Believed to have originated in northern India, chana masala is a tomato-based Indian chickpea curry. While we are using this as a base for a reimagined comfort food recipe, chana masala is full of nutritional benefits.
Chickpeas are a great source of protein, with an estimated 2.4 grams of protein per tablespoon. They also have fiber. So, this recipe will keep you full while binge-watching your favorite show on Netflix. The spices in the chana masala are believed to fight bloat, boost digestion, and contain antioxidants.
Let’s get into the Recipe!
Let’s get started on the chana masala. First, carefully deseed the serrano pepper and add it to the blender or food processor. Also, add ginger, red onion, garlic, and olive oil. Pulse blend until minced. Next, add in half the can of diced tomatoes. Blend until tomatoes are smooth. Set aside.
In a stockpot over low heat, warm up garam masala, fennel, cloves, paprika, garlic powder, cardamom, coriander, cinnamon, cumin, and turmeric. Heat until you smell the spices. Add the blended mixture into the stockpot with remaining canned diced tomatoes, bay leaves, salt, water, brown sugar, and chickpeas. Mix well. Let simmer over low heat for 15 – 20 minutes.
While the chana masala is simmering, let’s work on the fries. First, make the fry seasoning. In a small bowl, mix curry powder, salt, and dark brown sugar. Set aside. To keep this recipe simple, we used frozen fries—Bake, fry, or air fry the fries per the package instructions. Once done, toss fries in the fry seasoning. After the chana masala is done cooking, it is time to plate. Place fries on a large plate. Top with chana masala and drizzle your favorite chutneys over the top.
Just A Suggestion…
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Curry Fries
Ingredients
- 1 whole serrano pepper - deseeded
- 1 inch of fresh ginger
- 1 1/2 cup of red onion
- 3 cloves of garlic
- 2 tbs of olive oil
- 15 oz can of diced tomato
- 1 tsp garam masala
- 1 tsp fennel
- 1/4 tsp cloves
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbs cardamom
- 1 tbs coriander
- 1/4 tsp cinnamon
- 1 1/2 tbs cumin
- 1 tsp turmeric
- 1 bay leaves
- 3/4 tsp salt
- 1/4 cup + 2 tbs of water
- 2 tbs of dark brown sugar
- 1 can chickpeas - 15 oz, drained
- 1 tbs curry powder
- 1 tsp Salt
- 1 tsp dark Brown sugar
- Your favorite fries
Instructions
- Carefully deseed serrano pepper. Add pepper, ginger, red onion, garlic, and olive oil to a blend or food processor. Pulse until minced.
- Add half the can of diced tomatoes. Blend until tomatoes are smooth.
- In a stockpot over low heat, warm up garam masala, fennel, cloves, paprika, garlic powder, cardamom, coriander, cinnamon, cumin, and turmeric. Heat until you smell the spices.
- Add the blended mixture into the stockpot with remaining canned diced tomatoes, bay leaves, salt, water, brown sugar, and chickpeas. Mix well.
- Let simmer over low heat for 15 – 20 minutes.
- In a small bowl, mix curry powder, salt, and dark brown sugar to make the fry seasoning. Set aside.
- Make frozen fries per package instruction. Once done, toss in fry seasoning mix.
- After the chana masala is done cooking, place fries on a large plate. Top with chana masala and drizzle your favorite chutneys over the top.
