Baked Beans Masala

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


  1. Heat oil in a pan, add the chopped garlic and onion.
  2. Let it cook till it softens and the raw smell leaves.
  3. Toss in the chopped chilli pieces and cook for a few seconds.
  4. Turn the flame to low, add the dry spices and sprinkle with a little water to prevent the spices from getting burnt.
  5. Let it simmer for 1 minute.
  6. Add the baked beans from the can into the pan with the cooked vegetables and spices.
  7. Give it a mix and add a little water to loosen the mixture.
  8. Add salt and combine.
  9. Cover the pan and let it cook for about 3 minutes till the spices and the beans mix well.
  10. Turn the flame off and sprinkle the chopped coriander leaves.
  11. Serve with hot with a sprinkle of cheese.


  1. I have used grated cheddar cheese. You could use paneer( Indian cottage cheese) in place of it.
  2. Load this masala with more veggies like capsicum and carrot to fortify it with nutrition.
  3. Skip the cheese if you are serving this dish with rice.

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