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Melt the ghee in a saucepan. Add cumin seeds and allow them to sizzle for 30 seconds before adding in the chopped onions. Sauté for 2 minutes and then add the sliced chillies. Cook for 30 seconds more.
Lower the heat and add in the garam masala, turmeric, fresh coriander, and baked beans. Stir well to combine and then simmer over a low heat for 2 minutes. Don't cook it too long or the beans will dry out. If this happens, adjust the consistency with a little bit of water. Taste to check the seasoning. I find my favourite brand of baked beans (Branston) have enough salt and sugar for my taste, but if you feel like they need more, add some in.
Toast up your bread, slater with the hot baked beans, top with chopped red onions, chillies and cheese. Grill the toasts until the cheese has melted and turned golden. I don't butter my toast because the beans are cooked with ghee, but feel free to spread butter on your toast prior to adding the beans if you like.
Slice into triangles and serve immediately.