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 information

Total Time
1 hour 15 minutes
Yield
6 servings

Ingredients

Chana Masala

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

Sweet Potato Fries

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

Chutney and assembly

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)

Preparation

Chana Masala
Step 1
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.
Step 2
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).
Step 3
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.
Sweet Potato Fries
Step 4
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.
Chutney and assembly
Step 5
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.
Step 6
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.
Step 7
To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Serve with yogurt and remaining chutney alongside.

Recipe notes

See Related Recipes and Cooking Tips

What to Cook in February
February favorites include cheesy mains, veggie apps, and chocolate galore.
53 Sweet Potato Recipes That Prove It’s a Bonafide Pantry All-Star
What can you make with sweet potatoes? The better question is: What *can’t* you make?
What to Cook in September
Easy weeknight dinners, football snack ideas, and more favorite recipes for the month ahead.
79 Fall Recipes to Welcome Cooler Weather
Consider this your essential list of fall dinner ideas.
97 Vegetarian Recipes for When You're in the Mood to Go Meatless
Find vegetarian recipes for dinner tonight—and flavorful breakfasts, lunches, and snacks, too.
Our Most Popular Recipes Right Now
3-ingredient cookies, soothing soups, and chana masala cheese fries helped ease us all into fall.
Cheese Fries Are Great, But Chana Masala Cheese Fries Are Even Better
This combination of crispy sweet potato fries, spicy chana masala chili, melty cheese, spicy green chutney, and cooling yogurt hits every note perfectly.