Step 1

Preheat your oven to 400 degrees. Line 2 - 11x13 baking sheets with parchment paper.

Step 2

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 top and mix them together using your hands. Add the corn starch and toss so that each of the fries are coated.

Step 3

Lay the fries on the prepared baking sheet in a single layer. Make sure there is a little room between each fry so they crisp well. Bake in the oven for 40 minutes, turning halfway through.

Step 4

Make the butter chicken gravy while the fries cook.

Step 5

Add the oil to a medium sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute.

Step 6

Add the garam masala, turmeric, coriander, cumin, fenugreek, chili powder, and cardamom seeds to the pan and stir until fragrant, about 1 minute. Add the crushed tomatoes and ½ cup of water and scrape the bottom of the pot to remove any brown bits. Bring the pot to a boil then reduce the heat and let it simmer for 15 minutes.

Step 7

Pour the sauce into your blender and blend on high until smooth. Be careful as the steam from the hot liquid can push your blender lid off. Return the sauce to the pan and stir in the remaining ingredients. Taste and salt as needed.

Step 8

Keep the sauce warm on low heat until the fries are ready. Once the fries are crispy, transfer them to a serving dish and top them with the cheese curds and pour the butter chicken gravy over top. Serve immediately.