Goan Rajma Curry

Name: Goan Rajma Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 cup rajma (soaked overnight and drained); 4 cup water (for pressure cooking rajma); 0.5 tsp salt; 2 tbsp oil; 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, peeled); 0.5 cup fresh coconut (grated); 3 pcs dry red chili; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 3 pcs cloves; 1 inch cinnamon; 1 pinch turmeric powder; 1 tsp tamarind paste; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

Creamy rajma simmered in a coconut-based Goan masala with gentle heat, warm spices, and a light tang. It is rich without being too heavy and pairs beautifully with rice or soft pav.

PREP

20m

COOK

45m

SERVES

1 KATORI

321 cal

SERVINGS

METHOD · 8 STEPS

pressure cook · ~35 min
Pressure cook the rajma.
1.Add soaked rajma, 4 cups water, and 0.25 tsp salt to a pressure cooker.
2.Cook on medium heat until the beans are very tender, about 20 to 25 minutes after full pressure.
3.Let the pressure release naturally and keep the cooked rajma with its cooking liquid aside.
TIPWell-cooked rajma gives the curry a naturally creamy texture. Undercooked beans stay grainy.
roast · ~4 min
Roast the coconut and whole spices.
1.Heat a small pan on low heat.
2.Add fresh coconut, dry red chili, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon.
3.Roast, stirring often, until the coconut turns lightly golden and smells nutty.
mix · ~3 min
Grind the Goan masala.
Cool the roasted mixture slightly, then grind it with tamarind paste and a little of the remaining water to a smooth, thick masala paste.
saute · ~9 min
Cook the onion, ginger, and garlic.
1.Heat oil in a pot over medium heat.
2.Add sliced onion and cook until soft and light golden, 6 to 8 minutes.
3.Add ginger and garlic and cook for 1 minute until fragrant.
saute · ~6 min
Cook the tomatoes and spices.
1.Add chopped tomato to the pot.
2.Add turmeric powder and the remaining 0.25 tsp salt.
3.Cook until the tomatoes soften and break down, 5 to 6 minutes.
simmer · ~12 min
Simmer the curry.
1.Add the ground masala paste and cook for 2 minutes, stirring well.
2.Add the cooked rajma along with its cooking liquid.
3.Add the remaining water as needed for a medium gravy.
4.Simmer uncovered for 10 to 12 minutes until the curry thickens and the flavors come together.
TIPMash a spoonful of rajma into the gravy near the end if you want a thicker, silkier curry.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or pav.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the rajma until a bean crushes easily between your fingers; slightly firm beans will stay chalky in the curry.
2
Roast the coconut on low heat only, so it turns light golden and nutty without burning the spices bitter.
3
Grind the masala very smooth for the best Goan-style body; a coarse paste makes the gravy feel grainy.
4
Let the onion go light golden before adding ginger and garlic, which builds sweetness and depth in the final curry.
5
Simmer the curry uncovered so the coconut masala reduces properly and the rajma cooking liquid thickens the gravy.
6
Mash a few cooked beans into the pot near the end if you want a creamier texture without adding extra coconut.
7
This curry tastes even better after resting for 30 minutes, as the tamarind, coconut, and whole spices settle together.
8
Refrigerate leftovers for up to 3 days; add a splash of water while reheating because the gravy thickens as it sits.