The English breakfast regular comes in an Indian avatar. The baked beans besides being super tasty, is a nutritious addition to your meal. It is low in carbs, high in protein and fibre. Quick and easy-to-make, this masala tastes great with breads, rice, pasta or just simply as a mid-meal snack.
Note: There are several varieties of baked beans in the market, for this recipe I have used salt-reduced baked beans. Take your pick and work with it.
- Salt-reduced baked beans – 1 can
- Onions – ½ cup, finely chopped
- Chilli (optional) – 1, finely chopped
- Coriander leaves – 1 tblspn., finely chopped
- Garam masala – 1 tspn
- Garlic – 2 cloves, finely chopped
- Turmeric powder – 1 pinch
- Chilli powder – ½ tspn
- Coriander powder – ½ tspn
- Cumin powder – ½ tspn
- Cheese (optional) – 1 tblspn, grated
- Water – ½ cup
- Salt – To taste
- Oil – 1 tspn
- Heat oil in a pan, add the chopped garlic and onion.
- Let it cook till it softens and the raw smell leaves.
- Toss in the chopped chilli pieces and cook for a few seconds.
- Turn the flame to low, add the dry spices and sprinkle with a little water to prevent the spices from getting burnt.
- Let it simmer for 1 minute.
- Add the baked beans from the can into the pan with the cooked vegetables and spices.
- Give it a mix and add a little water to loosen the mixture.
- Add salt and combine.
- Cover the pan and let it cook for about 3 minutes till the spices and the beans mix well.
- Turn the flame off and sprinkle the chopped coriander leaves.
- Serve with hot with a sprinkle of cheese.
- I have used grated cheddar cheese. You could use paneer( Indian cottage cheese) in place of it.
- Load this masala with more veggies like capsicum and carrot to fortify it with nutrition.
- Skip the cheese if you are serving this dish with rice.