Chana Masala Loaded Fries

Instructions

1. Prepare the potatoes
   Preheat oven to 425°F (220°C). Toss the cut potatoes with 2 tablespoons of oil and spread them in a single layer on a baking sheet. Season with salt. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
2. Start the chana masala
   While the fries are baking, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened and beginning to brown.
3. Add aromatics and spices
   Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Stir in the tomato paste, garam masala, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
4. Simmer the chickpeas
   Add the diced tomatoes and chickpeas to the skillet. Stir well to combine, then reduce heat to medium-low and simmer for 15-20 minutes until the sauce thickens and the flavors meld. Add a splash of water if the mixture becomes too dry.
5. Season and finish
   Season the chana masala with salt to taste. If you prefer a smoother texture, lightly mash some of the chickpeas with the back of a spoon to create a thicker sauce.
6. Assemble the loaded fries
   Place the crispy baked fries on a large serving platter. Spoon the hot chana masala over the fries, distributing it evenly.
7. Add toppings and serve
   Drizzle the yogurt over the loaded fries, then sprinkle with chopped cilantro and sliced red onions. Serve immediately while hot.