This version of chana masala uses spinach instead of tomatoes, like my favorite Indian restaurant makes. It is so easy to throw together, and pretty healthy to boot! A perfect meal on a cold winter night when served with naan and basmati rice.
You may add more water as desired (and depending on how much water is retained from the spinach) to suit the sauce to your tastes.
You can use 1/4 block frozen spinach, thawed and drained, instead of fresh if desired.