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Tarka Masala Beans

Tarka is sizzling spices in oil to infuse more flavour. This delicious Indian inspired beans on toast is sure to become a firm favourite for supper, lunch or even breakfast served with fried eggs on top – delicious !

  • 16 - 30 Minutes
  • Easy
  • 2

This recipe uses:

Tilda Cannellini Beans 250g

Where to buy
Tarka Masala Beans

Method

Ingredients

Ingredients

  • 250g pouch Tilda cannellini beans
  • 1 tbsp vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • ½ small red chilli, deseeded and finely chopped
  • 1 heaped tsp garam masala
  • Large pinch ground turmeric
  • 227g tin chopped tomatoes
  • 2 tbsp tomato puree
  • small bunch coriander
  • 3 tbsp thick Greek yogurt
  • 2 tsp Mango chutney
  • 2 garlic and coriander naan breads
  • Limes wedges to serve

How to make Tarka Masala Beans

  1. Heat the oil in a large non-stick frying pan and cook the onion for 6-8 minutes, over a low heat stirring frequently until softened and beginning to brown. Stir in the garlic, chilli, garam masala and turmeric and cook stirring for 1-2 minutes until fragrant. Add the chopped tomatoes, tomato puree, cannellini beans and 100ml water. Bring to the boil and then simmer on the lowest heat possible for 5 minutes.

  2. Set aside a few sprigs of coriander to garnish and finely chop the remainder. Stir into the yogurt with the mango chutney. Toast the naan bread or chargrill until pleasantly charred with bar marks and arrange onto a serving plate. Spoon over the beans. Add a little yogurt and scatter with the coriander leaves. Serve with lime wedges to squeeze over.

This makes a great breakfast dish – make up as above, use 4 mini naan breads and the same quantity of beans. Top or serve with eggs of your choice, fried, scrambled, poached or soft boiled.

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