Adzuki Beans and Potatoes in Charmagaz Curry

February 25, 2015
0 Ratings
  • Serves 4-6
Author Notes

Adzuki beans and potatoes in charmagaz curry; this dish is high on nutrition. There’s protein, carbohydrates, vitamins, essential fats and a whole lot of other nutrients from the seeds. Paired with wholewheat rotis and a fresh, garden salad on the side; this one is a delicious, flavourful vegetarian delight! —Dhanya Samuel

What You'll Need
  • 1 cup adzuki beans, soaked overnight
  • 2 potatoes, cut into cubes
  • 3 tablespoons charmagaz, soaked in warm water
  • 1/2 tablespoon poppy seeds, soaked in warm water
  • 3 dry red chilli, soaked in warm water
  • 3-4 tablespoons milk
  • 1 onion, finely chopped
  • 1/2 ripe tomato, finely chopped
  • 3 garlic cloves
  • 1 inch ginger
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 2 tablespoons oil
  • 1 dry bay leaf
  • 3 cloves
  • 1 inch cinnamon bark
  • salt, to season
  • 2 tablespoons fresh coriander leaves, finely chopped
  1. Soak the charmagaz, poppy seeds and dry red chilli in warm water or at least 30 minutes.
  2. After 30 min, drain and grind to a paste with milk, garlic and ginger. Add water, if necessary. Keep aside.
  3. 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.
  4. 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.
  5. 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.
  6. Then add the adzuki beans and cook till ¾ ths done. Add water to loosen up the gravy if too dry.
  7. Add the potatoes and cook till done (at this stage, the beans will be soft but not mushy).
  8. Garnish with chopped coriander leaves.
  9. Serve warm.

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