A unique coastal twist on the classic kidney bean curry. Tender rajma is simmered in a fragrant, spicy gravy made from roasted coconut and traditional Goan spices, offering a tangy and rich flavor that's different from its Punjabi counterpart.
Prep20 min
Cook55 min
Soak480 min
Servings4
Serving size: 1 cup
400cal
14gprotein
48gcarbs
Ingredients
1 cup Rajma (Dry red kidney beans, soaked overnight and drained)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Goan Rajma Curry, Steamed Basmati Rice and Kachumber Salad
Protein-packed Goan Rajma curry with fluffy rice and a refreshing salad. Energy-giving & delicious!
This goan dish is perfect for lunch. With 709.54 calories and 20.58g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
4 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
3 pcs Kokum (Optional, for extra tanginess)
3 tbsp Coconut Oil
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, grated, to balance flavors)
4 cups Water (3 cups for pressure cooking, 1 cup for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Rajma
Rinse the soaked rajma thoroughly. In a pressure cooker, combine the drained rajma, 3 cups of fresh water, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the beans are completely soft and tender.
Allow the pressure to release naturally. Do not discard the cooking water.
2
Prepare the Goan Masala
While the rajma cooks, heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat.
Add the sliced onion, chopped ginger, and garlic. Sauté for 4-5 minutes until the onions soften and turn translucent.
Add the whole spices: dried red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until they release a fragrant aroma.
Reduce the heat to low, add the grated coconut, and roast, stirring continuously, for 6-8 minutes until it turns a deep, even golden-brown. This step is crucial for the flavor.
Turn off the heat and let the mixture cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
Add the tamarind paste and about 1/4 cup of water (or the rajma cooking water for more flavor).
Grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of coconut oil in a deep pot or kadai over medium heat.
Add the finely chopped onion and sauté for 6-7 minutes until it turns soft and golden brown.
Add the ground masala paste and turmeric powder. Cook for 7-8 minutes, stirring frequently, until the paste thickens, darkens in color, and you see oil separating from the sides.
5
Simmer and Finish the Curry
Add the cooked rajma along with all of its cooking water to the pot. Mix well to combine with the masala.
Stir in the remaining 1 tsp of salt, kokum pieces (if using), and grated jaggery (if using). Add up to 1 cup of additional hot water to adjust the gravy to your desired consistency.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes for the flavors to meld beautifully.
Taste and adjust the seasoning. Add more salt, tamarind, or jaggery if needed.
6
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, Goan pao (bread), or rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
