Spicy Bean Masala
1 tbsp ghee
1 onion, thinly sliced
2 garlic cloves, crushed
2 tsp garam masala
1 tsp cumin seeds
1 red chilli, seeded and diced
4 tomatoes, roughly chopped
2 x 400g/14oz cans cannellini beans, drained and rinsed
a handful of fresh coriander (cilantro), chopped
salt and ground black pepper
1 Heat the ghee in a pan over a low heat, add the onion and cook for 5 minutes.
2 Stir in the garlic, garam masala, cumin seeds and chilli and cook gently for 1 minute, then add the tomatoes and 200ml/7fl oz/¾ cup water. Simmer gently for 5 minutes, stirring occasionally.
3 Stir in the beans and heat through. Add the coriander and season to taste with salt and pepper. Serve immediately.