Cut peeled russet potatoes into 1/3-inch thick fries. Rinse under cold water until water runs clear to remove starch, then dry thoroughly with kitchen towels. Toss fries with cornstarch to lightly coat (this helps crisping).

first fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches without browning, about 4–5 minutes per batch, until tender but pale. Remove and drain on a wire rack or paper towels.

season fries

In a small bowl, mix garam masala, ground cumin, ground coriander, smoked paprika, salt, and black pepper. When fries are finished double-frying (next step), you'll toss them with this masala blend.

final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, then immediately toss with the prepared masala-spice mix so the spices cling to the hot oil on the fries.

Gravy

make roux

In a small saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes until the mixture smells slightly toasty but not browned.

finish gravy

Slowly whisk in beef stock until smooth. Add soy sauce, Worcestershire, black pepper, and salt. Bring to a simmer and cook 3–5 minutes until slightly thickened to gravy consistency. Taste and adjust seasoning; keep warm on low heat. If using vegetarian stock, use vegetarian Worcestershire or omitted as needed.

Protein

prepare protein

Season your chosen protein (8 oz) with 1/4 tsp salt and 1/4 tsp black pepper. For grilled chicken: heat 1 tbsp oil in a skillet over medium-high heat and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C), then slice. For pulled beef: reheat pre-cooked shredded beef in a skillet with a splash of stock until warmed through. For paneer: pan-sear cubes in 1 tbsp oil 2–3 minutes per side until golden.

Assembly & Toppings

assemble poutine

Divide masala fries among serving plates or a single large platter. Scatter shredded or curd mozzarella evenly over the hot fries so it begins to soften.

Spoon hot gravy over the fries and cheese so the cheese melts and the fries get saucy — use 1/2 to 3/4 cup gravy per serving depending on desired sauciness.

Top with the prepared protein evenly across the poutine.

Finish with three chosen toppings (e.g., chopped cilantro, sliced green onions, and crispy fried onions). Drizzle yogurt or chili oil if desired. Serve immediately while hot and the cheese is melty.