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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
Pressure Cook the Rajma
Prepare the Goan Masala
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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.
This goan recipe takes 75 minutes to prepare and yields 4 servings. At 399.83 calories per serving with 13.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Cook the Curry Base
Simmer and Finish the Curry
Garnish and Serve
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.
Add 1 medium potato (cubed) or a handful of green beans to the pressure cooker along with the rajma for a more wholesome meal.
Add pan-fried tofu or paneer cubes to the curry during the last 5 minutes of simmering.
Increase the number of dried red chilies or add 1-2 slit green chilies along with the chopped onions in the final curry base.
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.
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.
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.
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.
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.
One serving (approximately 1 cup or 285g) of Goan Rajma Curry contains around 350-400 calories, depending on the amount of coconut and oil used. It's a balanced meal providing protein, carbs, and healthy fats.
The primary difference lies in the gravy base. Punjabi rajma uses a base of onions, tomatoes, ginger, and garlic with powdered spices. Goan rajma, on the other hand, features a unique masala made from roasting whole spices with coconut and then grinding it into a paste, giving it a distinct nutty, tangy, and coastal flavor.
Yes, you can use canned kidney beans to save time. Use two 15-ounce cans. Drain and rinse the beans thoroughly before adding them to the cooked masala in Step 5. You will need to add about 2 cups of water or vegetable broth and simmer for at least 15-20 minutes to allow the beans to absorb the flavors.
Absolutely. You can cook the soaked rajma in a large pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for the beans to become tender. Ensure you have enough water in the pot and check periodically.
Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, and it often tastes even better the next day. Reheat gently on the stovetop or in the microwave.