Kinema
An authentic vegetarian recipe from Sikkim, India
Cook Time
2880 mins
Servings
4 servings
Difficulty
HardCategory
VegetarianIngredients
For 4 servings
400g Whole soybeans
2000ml Water (for soaking and boiling)
120g Onion (finely chopped)
150g Tomatoes (chopped)
3piece Green chillies (chopped)
15g Ginger (grated)
4piece Garlic cloves (minced)
3g Turmeric powder
30ml Mustard oil
20g Fresh coriander leaves (chopped)
5g Salt
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Fermentation (2 days ahead): Soak whole soybeans in water for 12 hours. Drain and boil in fresh water for 2–3 hours until very soft. Drain thoroughly and spread on a clean cloth to remove excess moisture.
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Wrap the warm, cooked soybeans in banana leaves or place in a bamboo basket lined with leaves. Keep in a warm place (30–35°C) for 2–3 days to ferment. The beans are ready when they develop a sticky, stringy texture and a pungent, ammonia-like smell — this is normal and desirable.
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Once fermented, the kinema can be used immediately or sun-dried for longer storage.
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To prepare the curry: heat mustard oil in a pan over medium-high heat until it smokes lightly, then reduce to medium.
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Add chopped onions and sauté for 4–5 minutes until golden brown.
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Add minced garlic and grated ginger. Stir for 1 minute.
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Add chopped tomatoes and green chillies. Cook for 5–6 minutes until the tomatoes break down and the oil separates.
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Add turmeric powder and salt. Stir well.
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Add the fermented kinema to the pan. Mix gently to coat with the masala.
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Add a splash of water (about 100 ml) and cook on medium heat for 8–10 minutes, stirring occasionally, until the kinema is heated through and the flavors meld.
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Garnish with fresh coriander leaves and serve hot with steamed rice or millet bread.
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Chef's Tips
The pungent smell of kinema during fermentation is normal — it is similar to Japanese natto and is a sign of successful fermentation.
Warm temperature is critical for fermentation; in cold weather, place the wrapped beans near a heat source or in an oven with just the light on.
Kinema is a major protein source in Sikkim and the Himalayan foothills — it is nutritionally comparable to meat.
Sun-dried kinema has a more concentrated flavor and can be stored for months; rehydrate briefly before cooking.
About This Dish
Kinema is a traditional vegetarian dish from Sikkim, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The pungent smell of kinema during fermentation is normal — it is similar to Japanese natto and is a sign of successful fermentation. - Warm temperature is critical for fermentation; in cold weather, place the wrapped beans near a heat source or in an oven with just the light on. - Kinema is a major protein source in Sikkim and the Himalayan foothills — it is nutritionally comparable to meat. - Sun-dried kinema has a more concentrated flavor and can be stored for months; rehydrate briefly before cooking.
Category
Vegetarian
Cook Time
2880 mins
Servings
4 servings
Difficulty
Hard