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Heat the ghee in a saucepan on low–medium. Add the chopped onion, garlic and chilli. Cook for about 5 minutes, stirring, until soft and lightly golden.
Sprinkle in the turmeric, salt and garam masala. Cook for 2–4 minutes on low, stirring so the spices don't burn and the onions get coated.
Pour in the baked beans, stir well and let it all bubble gently for a few minutes until hot and slightly thickened. Taste and adjust salt.
Toast your bread. If you're using cheese, pile the masala beans on the toast, top with grated cheese and pop under the grill until melted and bubbly.
Top with extra chopped chilli, a crack of black pepper and serve hot.