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Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
🌿 Vegetarian
Sikkim
Lunch
Sikkim Kinema Fermented Soybean Tomato Curry Nepali Style
Kinema — sticky fermented whole soybeans — cooked with tomato, onion and spices into a pungent, deeply savoury curry that is the primary protein preparation of Sikkimese Nepali cooking.
Prep10 min
Cook20 min
Total30 min
Serves4
LevelEasy
Method
-
1
Heat 2 tbsp mustard oil to smoking in a pan.
-
2
Reduce to medium. Add finely chopped onion. Cook 8 minutes until golden.
-
3
Add ginger-garlic paste. Cook 2 minutes.
-
4
Add finely chopped tomatoes and green chillies.
-
5
Cook 7 to 8 minutes until completely soft and oil separates.
-
6
Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.
-
7
Add kinema. Stir to combine with the masala.
-
8
The kinema is sticky and the individual soybeans will incorporate into the masala.
-
9
Add 1/2 cup water. Stir. Simmer on medium heat for 8 to 10 minutes until the masala is thick and coats the soybeans.
-
10
Taste before adding salt — kinema is already salty.
-
11
Garnish with fresh coriander. Serve with steamed rice or dhedo.
🩺 Health Benefits
High Protein
Protein-rich meals
Gut Health
Probiotics and fiber
Immunity Boost
Vitamins and minerals
Blood Pressure
Low sodium, potassium-rich
Heart Healthy
Low sodium, healthy fats
Anti-inflammatory
Reduce inflammation
Antioxidant Rich
Antioxidant-packed foods
Low Cholesterol
Reduce bad cholesterol
💪 Why this recipe is for High Protein:
Protein-rich for muscle building
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.
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