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.