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