Chana Masala Cheese Fries Recipes

CHANA MASALA CHEESE FRIES

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.

MASALA FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Spread out the fries on a baking tray and bake for 20 minutes.
• While the fries are baking, prepare the masala.
• Heat a large skillet over medium heat and add the oil and butter.
• Stir in the ginger garlic paste and fry for a couple of minutes.
• Add the onion and fry for a few minutes until soft.
• Sprinkle in the chili powder, ground cumin, ground coriander, salt, and lemon juice and stir continuously for another minute.
• Pour in the chopped tomatoes and fry for several more minutes, until the sauce has thickened.
• Add the fries to the pan and stir until evenly coated.
• Drizzle some yogurt on top and garnish with fresh coriander.
• Enjoy!

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

DELICIOUS CHANA MASALA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.
• Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes.
• Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.

CHANA MASALA

Steps:

• Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
• Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
• Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.