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Transform two tins of baked beans into this creamy curry
Masala baked beans, tadka baked beans, curried baked beans, spicy baked beans; all avatars of spice-laced baked beans are a mainstay of British Asian kitchens. We were raised on this stuff – use as a toastie filler, to smother jacket potatoes, or scoop them up with roti. Enter baked beans butter masala. With a sharp sweetness, a versatile tin of baked beans already has all the foundations required to build a brilliant butter masala, so all we’re doing is dressing them up. I like to think of it as though the beans are donning a frock made of all the good stuff: butter, cream and spices.
This recipe is an edited extract from Modern Masala, by Sanjana Modha, published by Quadrille at £25. To order a copy for £22.50, go to guardianbookshop.com.