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