Update chana masala recipe

recipes/docs/indian/chana-masala.mdx

@@ -1,19 +1,27 @@
 ---
-sidebar_position: 1
+sidebar_position: 2
 ---
 
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
 # Chana Masala
 
-:::info
-Match the chana amount correctly, or the gravy gets very thin.
-:::
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A classic chickpea recipe with a rich, tomato-based gravy.
     
-```mdx title="Ingredients - Chana"
+    ![img alt](@site/docs/indian/static/chana-masala.png)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Chana"
     1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans
     1 1/2 cups water, more for gravy
     ```
 
-```mdx title="Ingredients - Chana Masala Gravy"
+    ```text title="Gravy"
     2 tablespoons oil
     1 small bay leaf (optional)
     1 inch cinnamon (optional)
@@ -34,13 +42,18 @@ Match the chana amount correctly, or the gravy gets very thin.
     2 tbsp finely chopped coriander leaves/cilantro
     ```
 
-```md title="Instructions - Chana Preparation"
+    <Admonition type="info" title="Don't Eyeball It">
+      <p>Match the chana amount correctly, or the gravy gets very thin.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    **Chana Preparation**
     1. Rinse dried chickpeas at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins. 
     2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot.
     3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed. 
-```
 
-```md title="Instructions - Chana Masala - Stovetop"
+    **Gravy Instructions (Stovetop)**
     1. Heat oil in a large pot. Add the whole spices - cinnamon, cloves, cardamom, and bay leaf.
     2. After they start to sizzle, add onions and green chili. Saute until they start to turn light golden. 
     3. Add ginger garlic paste and saute for 1 minute, avoiding burning it.
@@ -51,23 +64,20 @@ Match the chana amount correctly, or the gravy gets very thin.
     8. Mix well, taste and add more salt. Cover and simmer for 15 minutes.
     9. When consistency is thick, add amchur powder and kasuiri methi.
     10. Garnish with coriander leaves, sprinkle lemon juice if desired.
-```
 
-
-
-```md title="Instructions - Chana Masala - Instant Pot"
+    **Gravy Instructions (Instant Pot)**
     - If cooking in the Instant pot, make the onion tomato masala on saute mode. 
     - Optionally cool and blend. 
     - Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes. 
     - After pressure drops, open the lid and cook on saute mode until thick. 
     - Serve with kasuri methi and amchur. 
 
-```
+    <Admonition type="info" title="Protein Powerhouse">
+      <p>Recipe usually heavy on the chana, adjust how you like it.</p>
+    </Admonition>
+  </TabItem>
 
-### Notes
-Recipe usually heavy on the chana, adjust how you like it.
-
-![img alt](@site/docs/indian/static/chana-masala.png)
-
-### References
+  <TabItem value="references" label="References">
     https://www.indianhealthyrecipes.com/chana-masala/
+  </TabItem>
+</Tabs>