Brent and I love Indian food, but, much like our love of sushi, it is relegated to the “restaurant only” category because I’ve never really been able to replicate it at home. Although, to be fair, I haven’t tried all that hard because I like our local Indian restaurant quite a bit. I guess I was feeling up for the challenge, so after finding a few highly rated recipes, I made the effort tonight.
I made Channa Masala which has been on my list of recipes to try for over a year. I’m so glad I finally got around to it. I was really tasty. The only change I made to the recipe was to eliminate the amchoor powder because I didn’t have any. I made the whole recipe, which makes a ton! To go along side the channa masala, I made some long-grain rice. I am seriously the world’s worst rice cook. It always just turns out fine, but not very great.
However, my other side dish was wonderful! I made some super simple, probably not authentic, Naan. I used some non-fat Greek yogurt for this recipe and I also added some garlic powder and a little bit of melted butter. This turned out amazing — actually better than I was expecting. Naan is pretty much my number one love (and downfall!) at the Indian buffet and I was impressed this was a decent approximation of the restaurant variety.
I made this dinner as a “date night” for Brent and I, complete with delicious red wine and I even convinced him to take me to Coldstone afterward and got the German Chocolate Cake creation. Yum! To round out our date night, we’re going to watch The Office and 30 Rock. 🙂
Busy weekend coming up. Tomorrow right after work Brent and I are heading to West Lafayette to see his brother graduate from Purdue Friday night, and then Saturday night we have dinner with his family to celebrate. Good thing we have leftover channa masala to eat quickly before we get on the road tomorrow.