Masala Beans and Cheese on Toast

Steps

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1. 1
   Finely chop the onions.
   ≈1:34
2. 2
   Heat olive oil in a pan over medium heat, add fresh curry leaves if using, then the chopped onions. Cook for 6–8 minutes until lightly golden.
   ≈1:47
3. 3
   Thinly slice the garlic cloves.
   ≈2:22
4. 4
   Once the onions are golden, add the garlic slices and cook for another 2 minutes until the garlic also gets some colour.
   ≈2:57
5. 5
   Pour in the tomato passata, scraping the jar clean with a little water, and stir. Reduce heat to medium-low and simmer for 10 minutes until warmed through.
   ≈4:27
6. 6
   Add chili powder (½–1 tsp to taste), chaat masala (1 tsp), and ground cumin (1 tsp). Stir well.
   ≈5:48
7. 7
   Add the drained tinned white beans and stir gently to combine. Simmer on medium-low heat for 10 minutes, stirring occasionally to warm the beans through.
   ≈6:23
8. 8
   While the beans simmer, slice the bread to medium thickness and toast it in a pan with a little extra virgin olive oil until golden on both sides.
   ≈7:08
9. 9
   Grate the cheddar cheese—about 50 g per slice of toast.
   ≈8:04
10. 10
    In the final minutes, stir in most of the fresh dill (reserving some for topping) and 1 tsp of honey. Mix well.
    ≈8:39
11. 11
    Place the toasted bread on a plate, top with a generous portion of the masala bean mixture, sprinkle the grated cheddar cheese on top, and finish with a pinch of fresh dill. Serve immediately, with chili oil if desired.
    ≈10:08