Entree: India – Sikkim & Himalayan – किनेमा करी ➤ kinemā karī (Savory curry of fermented soybeans cooked with local spices typical of Sikkim)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 25 min

Ingredients

- 8 oz (225 g) kinema (fermented soybeans), crumbled or roughly chopped
- 3 tbsp (45 ml) mustard oil or vegetable oil
- 1 tsp (5 ml) cumin seeds
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1–2 green chilies, slit (optional)
- 1 medium tomato, chopped, about 4 oz (115 g)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) ground coriander
- 1/2–1 tsp (2.5–5 ml) red chili powder, to taste
- 1/2 tsp (2.5 ml) fenugreek seeds, crushed lightly (optional)
- 1/2 cup (120 ml) water or vegetable broth
- Salt to taste
- 2 tbsp (6 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat mustard oil in a heavy skillet until hot and fragrant; add cumin seeds and crushed fenugreek if using. Sauté chopped onion until translucent to lightly brown, then add ginger-garlic paste and green chilies and cook 1–2 minutes. Add chopped tomato and simmer until the tomato softens and the oil separates from the masala.
2. Stir in turmeric, ground coriander, and chili powder, then add the kinema and toss to coat with the spice mixture. Add 1/2 cup (120 ml) water or broth, reduce heat, and simmer uncovered 8–12 minutes, stirring occasionally, until flavors meld and sauce thickens. Adjust salt, finish with chopped cilantro and lemon juice if using, and serve hot with steamed rice or flatbread.