Goan Rajma Curry
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.
For 4 servings
6 steps. 55 minutes total.
- 1
Step 1
- a.Pressure Cook the Rajma
- b.Rinse the soaked rajma thoroughly. In a pressure cooker, combine the drained rajma, 3 cups of fresh water, and 0.5 tsp of salt.
- c.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.
- d.Allow the pressure to release naturally. Do not discard the cooking water.
- 2
Step 2
- a.Prepare the Goan Masala
- b.While the rajma cooks, heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat.
- c.Add the sliced onion, chopped ginger, and garlic. Sauté for 4-5 minutes until the onions soften and turn translucent.
- d.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.
- e.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.
- f.Turn off the heat and let the mixture cool down completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
- c.Add the tamarind paste and about 1/4 cup of water (or the rajma cooking water for more flavor).
- d.Grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
- 4
Step 4
- a.Cook the Curry Base
- b.Heat the remaining 2 tbsp of coconut oil in a deep pot or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 6-7 minutes until it turns soft and golden brown.
- d.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
Step 5
- a.Simmer and Finish the Curry
- b.Add the cooked rajma along with all of its cooking water to the pot. Mix well to combine with the masala.
- c.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.
- d.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.
- e.Taste and adjust the seasoning. Add more salt, tamarind, or jaggery if needed.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, Goan pao (bread), or rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh or frozen grated coconut. Desiccated coconut will result in a different texture and taste.
- 2The key to the deep, nutty flavor of this curry is roasting the coconut to a uniform golden-brown color. Be patient and stir constantly to prevent burning.
- 3Using the water in which the rajma was cooked adds body and flavor to the gravy.
- 4Don't skip the tangy element like tamarind or kokum; it's characteristic of Goan cuisine and balances the richness of the coconut.
- 5Like many curries, this Goan Rajma Curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Creamier Curry
For a richer, creamier gravy, stir in 1/4 cup of thick coconut milk during the last 5 minutes of simmering. Do not boil after adding it.
With VegetablesWith Vegetables
Add 1 medium potato (cubed) or a handful of green beans to the pressure cooker along with the rajma for a more wholesome meal.
Protein BoostProtein Boost
Add pan-fried tofu or paneer cubes to the curry during the last 5 minutes of simmering.
Spicier VersionSpicier Version
Increase the number of dried red chilies or add 1-2 slit green chilies along with the chopped onions in the final curry base.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Kidney beans are packed with protein, which is crucial for muscle building, tissue repair, and overall body function, making this a great meal for vegetarians and vegans.
High in Dietary Fiber
The combination of beans and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Healthy Fats
Coconut is a source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and used for energy. These healthy fats also contribute to the rich flavor and texture of the curry.
Anti-Inflammatory Properties
The blend of traditional Goan spices like turmeric, cloves, cinnamon, and ginger contains powerful antioxidants and compounds with anti-inflammatory benefits, which can help combat oxidative stress in the body.
Frequently asked questions
Yes, it is a very healthy dish. Kidney beans are an excellent source of plant-based protein, fiber, and essential minerals. The use of coconut provides healthy fats, and the array of spices offers various anti-inflammatory and antioxidant benefits.