Chana Masala Cheese Fries

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 chilli powder
1 tsp ground turmeric
3 tbsp rice bran oil
1 medium onion, finely chopped
½ tsp salt, divided
1–2 serrano chilli, finely chopped
4 garlic cloves, finely chopped
2 cm ginger, peeled, finely chopped
2x 425 g cans chickpeas, rinsed
400 g can crushed tomatoes
KUMARA FRIES:--
3 kumaras, scrubbed, cut lengthwise in 1 cm wedges
¼ cup rice bran oil
¼ tsp salt
CHUTNEY & ASSEMBLY:--
1 fresh chilli, coarse chopped
1 garlic clove
Zest & juice of 1 lime
1 cup mint leaves
2 tbsp rice bran oil
¼ tsp SIDS SALT & PEPPER
3 cups coriander leaves, plus chopped for serving
250 g Colby cheese, coarsely grated
Thinly sliced red onion and plain yogurt, for serving

Chana Masala
If using whole spices, finely grind coriander and cumin in a spice mill. Combine coriander, cumin, garam masala, chilli powder, and turmeric in a small bowl.
Heat oil in a large pot over medium. Add onion and ¼ tsp salt and cook, stirring occasionally, until golden and softened, 8–10 minutes. Stir in serrano chilli, (add up to 2 depending on your heat preference and how spicy your chilli is) garlic, ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. Add spice mixture and remaining 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.
Kumera Fries
While the chana masala is cooking, preheat oven to 230°C. Place kumera on a rimmed baking tray, 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 kumera fries aside but leave oven on.
Chutney & Assembly:-
Purée serrano chilli, garlic, lime zest and juice, mint, oil, SIDS SALT & PEPPER, and 3 cups coriander 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 kumera 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 coriander. Serve with yoghurt and remaining chutney alongside.