Nepali
Kinema ko Jhol
Kinema ko jhol is a warm, thin Nepali curry made with fermented soybeans, mustard oil, and a fragrant tempering of fenugreek and chilies. It has a deep, savory aroma and is traditionally eaten with steamed rice in eastern Nepal.
Watch it madeEasy Kitchen Recipes · 5:56
Ingredients
- Kinema fermented soybeans3/4 cup
- Mustard oil2 tbsp
- Fenugreek seeds1/4 tsp
- Dried red chili1
- Small onion, finely chopped1
- Garlic cloves, crushed3
- Fresh ginger, crushed1 tsp
- Green chilies, slit2
- Turmeric powder1/2 tsp
- Cumin powder1/2 tsp
- Medium tomato, chopped1
- Saltto taste
- Hot water2 cups
- Fresh coriander leaves, chopped2 tbsp
Method
- Do not rinse the kinema; lightly mash about half of it with your fingers or the back of a spoon and leave the rest whole.
- Heat mustard oil in a small heavy pan until it just begins to smoke, then lower the heat.
- Add fenugreek seeds and the dried red chili, and fry until the seeds turn dark brown and aromatic.
- Add the chopped onion and cook until soft and lightly golden.
- Add the crushed garlic, ginger, and green chilies, and stir for about 30 seconds.
- Add turmeric powder and cumin powder, then immediately add the kinema and stir well in the spiced oil.
- Fry the kinema for 4 to 5 minutes, stirring often, until its aroma deepens and the oil starts to separate.
- Add the chopped tomato and salt, and cook until the tomato softens into the masala.
- Pour in the hot water, stir well, and bring the curry to a boil.
- Lower the heat and simmer uncovered for 12 to 15 minutes, until the jhol is slightly thick but still soupy.
- Taste and adjust salt, then finish with chopped fresh coriander.
- Serve hot with steamed rice.
Common questions
Can I substitute kinema if I can't find fermented soybeans?
Best substitute is another fermented soybean dish like natto or a lightly fermented black soybean, but the flavor changes. If using plain soybeans, cook them first and add a little extra mustard oil and garlic for depth.
How long should I fry the kinema before adding water?
Fry the kinema for 4 to 5 minutes over medium heat, stirring often. You want the aroma to deepen and the oil to separate slightly, but not let it stick or dry out.
What are the most common mistakes when making kinema ko jhol?
Don’t rinse the kinema, and don’t skip heating the mustard oil until just smoking. Also avoid burning the fenugreek seeds, and don’t add water too early or the masala will taste flat.
How should I store leftover kinema ko jhol?
Cool it completely, then refrigerate in a covered container for up to 3 days. The flavor often deepens overnight. Reheat gently on the stove, adding a splash of water if it has thickened.
What is the best way to serve kinema ko jhol?
Serve it hot with steamed rice, chiura, or roti. Finish with fresh coriander on top. A simple side of sautéed greens, achar, or plain yogurt balances the strong fermented flavor well.