Description
Crispy potatoes and cheese curds get a flavor boost with a rich, vegetarian butter chicken gravy. The perfect comfort food!
Ingredients
Units
- 4 medium russet potatoes (1 kg)
- 1 teaspoon grapeseed oil
- 1 teaspoon sea salt
- 2 teaspoons corn starch
- 1 cups (237 ml) cheese curds
- 1 yellow onion
- 1 1/2 teaspoons chopped ginger
- 3 garlic cloves
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon fenugreek
- 1/4 teaspoon chili powder
- Seeds from 2 cardamom pods
- 14 ounce (397 g) can of crushed tomatoes
- 1 tablespoon almond butter
- 1 tablespoon dairy or coconut cream
- 1-2 tablespoons brown sugar
- 1 tablespoon plain yogurt
- Sea salt
Instructions
- Preheat your oven to 400°F (204°C).
- Line two 11×13 baking sheets with parchment paper.
- Rinse the fries well under cold running water, dry them with a clean dish towel, place them in a large bowl, and pour the oil and salt over them. Mix with your hands.
- Add the cornstarch and toss to coat the fries.
- Lay the fries on the prepared baking sheets in a single layer, ensuring there is space between each fry for even crisping.
- Bake for 40 minutes at 400°F (204°C), turning halfway through.
- Make the butter chicken gravy while the fries cook.
- Once the fries are crispy, place them on a plate, cover with cheese curds, and pour the gravy over top.
- Serve immediately.
To make the butter chicken gravy
- Add grapeseed oil to a medium pot over medium-high heat. Add onions and cook, stirring frequently, until brown (about 10 minutes).
- Add ginger and garlic; cook for 1 minute.
- Add garam masala, turmeric, coriander, cumin, fenugreek, chili powder, and cardamom seeds. Stir until fragrant (about 1 minute).
- Add crushed tomatoes and 1/2 cup of water; scrape the bottom of the pot to remove brown bits.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Pour the sauce into a blender and blend until smooth. Be careful of steam.
- Return sauce to the pan and stir in the remaining ingredients. Taste and adjust salt as needed.
- Keep warm on low heat until the fries are ready.
Notes
- For extra crispy fries, consider parboiling the potatoes for 5-7 minutes before baking.
- If you don’t have cheese curds, shredded mozzarella or cheddar cheese can be used as a substitute.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 56 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 15