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Adzuki beans and potato curry served in black bowl with flatbreads on the side
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Adzuki beans and Potatoes in Charmagaz Curry

Course: Side Dish
Cuisine: Indian

Ingredients

  • 1 cup adzuki beans; soaked overnight
  • 2 large potatoes cut into cubes
  • 3 tbsp charmagaz; soaked in warm water
  • ½ tbsp poppy seeds; soaked in warm water
  • 3 dry red chilli; soaked in warm water
  • 3-4 tbsp milk
  • 1 large onion finely chopped
  • Half of a ripe tomato finely chopped
  • 3 garlic cloves
  • 1 inch ginger
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder adjust to taste
  • 1 tsp coriander powder
  • ¼ tsp cumin powder
  • 2 tbsp oil
  • 1 dry bay leaf
  • 3 cloves
  • 1 inch cinnamon bark
  • Salt to season
  • 2 tbsp fresh coriander leaves finely chopped

Instructions

  • Soak the charmagaz, poppy seeds and dry red chilli in warm water or at least 30 minutes.
  • After 30 min, drain and grind to a paste with milk, garlic and ginger. Add water, if necessary. Keep aside.
  • Heat oil in a pan and add the bay leaf, cloves and cinnamon bark. Cook for a few seconds on low heat till fragrant and then add the chopped onions.
  • Saute till light brown and then add the spice powders. Cook for a further minute and then add the tomatoes. Saute till all the ingredients come together and a mushy consistency is achieved.
  • Then add the ground paste and mix well to combine. Cook for 2 minutes, season with salt and add 2 cups of water. Bring to boil.
  • Then add the adzuki beans and cook till ¾ ths done. Add water to loosen up the gravy if too dry.
  • Add the potatoes and cook till done (at this stage, the beans will be soft but not mushy).
  • Garnish with chopped coriander leaves.
  • Serve warm.