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Andrew Miner
2016-12-10 14:32:06 -08:00
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Chole
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 2 tbsp
td cilantro (chopped)
tr
td 16 oz can
td garbanzo beans (rinsed, drained)
tr
td 1 tsp
td garlic (minced)
tr
td 1 cup
td onions (chopped)
tr
td ½ cup
td tomatoes (chopped)
tr
td 1 tbsp
td olive oil
tr
td 1½ cups
td water
tr
td ½ tsp
td chili powder
tr
td 1½ tsp
td coriander powder
tr
td ½ tsp
td cumin powder
tr
td ¾ tsp
td garam masala
tr
td 1 tsp
td salt
tr
td ½ tsp
td turmeric
section.directions
table
tr
td 1
td Sauté onions in oil in a skillet over medium-low heat until soft and translucent.
td 5 min
tr
td 2
td Stir in garlic and continue to cook.
td 2 min
tr
td 3
td Add tomatoes, cover, and continue to cook.
td 5 min
tr
td 4
td Stir in dry dry spices and continue to cook.
td 1 min
tr
td 5
td Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.
td 3-5 min
tr
td 6
td Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.
td 5 min
tr
td 7
td
| Add cilantro, mixing well along with additional water to create the desired thickness of the
| sauce.
td 2 min