Whenever the husband and I go out for Indian food, we almost always order Chana Masala. We almost always order Palak Paneer too, but that’s for a different post
Why Chana Masala?
Because between the chickpeas, spices and curry, you really can’t go wrong. It’s hearty, filling, and dependable.
Of course, lower quality restaurants can still mess up Chana Masala by smothering the delicate chickpeas and spices with too much oil, or making it much too “spicy-hot” instead of “spicy-spice” (hopefully you know what I mean by that!)
Traditionally Chana Masala has quite a bit of oil in it anyway, but without that, it can actually be a very healthy and well rounded dish. I added some potatoes for starch, fresh cilantro for color, and a bit of nonfat Greek yogurt for an added creaminess that just takes this to a whole new level.