Baked Beans… But Indian �� Rajma Beans on Toast

What if baked beans were Indian?
In this video, I turn rajma (kidney beans) into a beans-on-toast style dish, cooked soft and glazed in a gently spiced tomato sauce — not a curry, just pure comfort food with Indian flavour.
This is inspired by classic British beans on toast, but made the way India would do it: tomato-forward, lightly spiced, balanced with sweetness and acidity, and perfect piled onto hot buttered toast.
Try it once — you’ll never look at baked beans the same way again.

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Ingredients (Serves 2–3)
Rajma Base
• Cooked rajma (kidney beans) – 360 g drained
(~1½ US cups | ~1½ UK cups)
Tomato Sauce
• Oil or butter – 1 tbsp | 3 tsp | 14 g
• Onion, very finely chopped or grated – 1 small (80 g)
• Garlic, minced – 2 cloves | 2 tsp | 6 g
• Ginger, minced – ½ tsp | 2 g
• Tomato purée/passata – 200 ml | ¾ US cup | ¾ UK cup
• Tomato paste (concentrate) – 1 tbsp | 15 g
• Sugar – 1tsp
Spices (gentle, not curry-heavy)
• Kashmiri chilli powder – ½ tsp
• Cumin powder – ½ tsp
• Coriander powder – ½ tsp
• Garam masala – ¼ tsp
• Turmeric – ¼ tsp
Balance
• Sugar or jaggery – 1–1½ tsp | 5–7 g
• Vinegar or lemon juice – 1 tsp | 5 ml
• Salt – ¾ tsp (to taste)
• Water – 100–150 ml | ½–⅔ cup (adjust for thickness)
To Serve
• Buttered toast
• Optional: grated cheddar, paneer crumbs, or a knob of butter

PAN USED – https://amzn.to/45J9ojk
#backyardchef #Rajma #BeansOnToast #IndianFood #ComfortFood #VegetarianRecipes #BudgetMeals #IndianTwist #FusionFood #RajmaRecipe #EasyIndianFood #HomeCooking #FoodIdeas

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