Bombay Chili Cheese Fries

Bombay Chili Cheese Fries

Mehawan Irani
Chai Pani
Decatur, GA

Yield: 10-12 servings


Ingredients for Kheema


  1. Heat oil in a large rondeau (wide bottom pot). Once hot, add peppercorns and cumin seed. Let cumin sputter, then add onion, ginger and Serannos. Sauté for several minutes until the onions turn golden and soft.
  2. Add ginger-garlic paste and sauté for another minute before adding turmeric powder, coriander powder, cumin powder, red chili powder, garam masala and a handful of chopped cilantro.
  3. Sauté mixture briefly before adding ground turkey or lamb. Season with 1 tablespoon salt and cook mixture, stirring continuously to break meat apart, until meat is cooked through.
  4. Add yogurt and cook until liquid evaporates.
  5. Add tomatoes, potatoes, sugar and vinegar and continue simmering for 2-30 minutes.
  6. Pile fresh Masala Fries on a serving plate and top with a scoop of Kheema (8 ounces for 12 serving yield). Top with shredded mozzarella or Havarti cheese. Garnish with chopped cilantro. A dash of Sriracha hot sauce is optional.