Don’t Miss This Mouthwatering

Don’t Miss This Mouthwatering #goan Rajma Masala recipe l ​⁠ ‪@GoanSpiceHouse‬
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Rajma coconut curry recipe is a curry of red kidney beans in a coconut-based gravy. Freshly grated coconut with spices lends a delightful flavor to the rajma curry.
Kidney bean curry is one of the most popular dishes in India, and with good reason - the flavourful sauce, lively spices, and chewy beans make for a delectable combination. Not only is this dish nutritious and packed with protein but it also gets done in less than 20 minutes!
INGREDIENTS:
Rajma - 2 cups (500gms)
(thoroughly washed, soaked overnight & pressure cooked)
Oil - 2 tbsp
Black cardamom - 1
Green cardamom - 2
Cumin seeds - 1 tsp
Cloves - 4
Cinnamon stick - 1 inch
Kasuri methi - 1 tsp
Fresh coriander leaves
Chopped onion - 1 big size
Chopped tomato - 1 medium size
Ginger garlic paste - 1 tsp
Salt to taste
Water as required
For Coconut Masala Paste:
Freshly grated coconut - 1 cup (½ coconut)
Garlic cloves - 10 to 12
Ginger - 1 inch
Chopped onion - 2 medium sizes
Chopped tomato - 1 big size
Green chilli - 1
Oil - 2 tbsp
Fresh coriander leaves
Goan garam masala - 2 tbsp
Turmeric powder - 1 tsp
Boiled rajma - 2 tbsp
Water as required
METHOD/PREPARATION
Step 1:
Pressure overnight soaked Rajma and keep it aside.
Step 2: For Coconut Masala Paste:
Heat oil in kadai, add ginger, garlic and green chilli. Saute till the raw smell of ginger and garlic goes away. Add chopped onion, and saute till turns light golden in colour. Add tomato saute till it’s become soft. Add freshly grated coconut and saute till its colour changes to a light golden. And fresh coriander leaves. Saute for a minute and switch off the flame. Allow it to cool down completely.
Step 3:
After it completely cools, transfer it into a grinder mixer jar add goan garam masala, turmeric powder, and water and make a medium fine paste.
Step 4:
In the same kadai, add 2 tbsp oil. Add cumin seeds, cloves, cinnamon sticks, big and small cardamom, kasuri methi, and chopped coriander leaves. chopped onion and ginger garlic paste. Saute till the onion changes its colour, meanwhile ginger and garlic raw smell will also go away. Add chopped tomato and saute till it becomes soft. Add rajma saute for some time, and add ground coconut masala paste. Add water adjust consistency and add salt to taste. Cook on medium to low flame for 5 minutes. Garnish with chopped coriander leaves.
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