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I read an article in Vegetarian Times (March 2009 issue) that Kale and Adzuki beans are in the top 10 Super food list (# 6 & 7 respectively). Cooking kale increases its antioxidant level, but over-doing has the reverse effect. So this curry is super healthy and tastes pretty good too. Kale is a sturdier green compared to spinach and does not cook down to a mush and as mentioned before overcooking makes it not so healthy also. This is a dry curry that goes well with rotis or rice and pappu (dal).


4 serving

Total time

40 minutes


  • 1 bunch kale (– chopped (about 3-4 cups))
  • 3 potatoes (– medium, diced)
  • 1 cup Adzuki beans (– soaked overnight and cooked (I pressure cooked for 4 whistles))
  • 1 onion (– small)
  • 2 chilies (Green – slit)
  • Ritz Cracker (+ paste (g+g))
  • Ritz Cracker
  • Ritz Cracker (Red)
  • 1 tsp Garam Masala (– (I used Kitchen King masala))
  • Ritz Cracker (powder)
  • Ritz Cracker
  • Ritz Cracker
  • to taste Salt


  1. Add g+g paste, turmeric and potatoes. Cover and cook on medium flame until potatoes are 3/4th cooked; about 8-10 minutes.
  2. Add kale and adzuki beans, chili powder, garam masala, amchoor and salt. Cover and cook till kale is wilted and potatoes are completely cooked through.
  3. Check seasonings and serve warm or at room temperature.
  4. View the recipe instructions at Cook's Hideout

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