A recipe for baked beans butter masala, created by Sanjana Modha, has been published. This dish aims to transform two tins of baked beans into a creamy curry, drawing on the existing sweetness of baked beans to build a butter masala.
The recipe suggests serving the curry with naan, as a toastie filler, with jacket potatoes, or scooped up with roti. It includes ingredients such as salted butter, brown onion, garlic, ginger, tomato puree, ground turmeric, kashmiri chilli powder, green cardamom pods, garam masala, salt, single cream, and dried fenugreek leaves.
The recipe is an edited extract from the book Modern Masala by Sanjana Modha, which is published by Quadrille at £25.