Goan Rajma Curry

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot with rice or pav.

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