Ingredients with Measurements:
- 1 cup of kinema (fermented soybeans)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- 1/2 cup of cream
- Salt to taste
- 2 tablespoons of oil
- Fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the kinema and soak it in water for 2-3 hours.
2. Drain the water and blend the kinema into a smooth paste.
3. Heat oil in a pan and sauté the chopped onions until they turn golden brown.
4. Add ginger-garlic paste and sauté for another minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
7. Add the kinema paste and cook for 10-15 minutes on low heat.
8. Add cream and mix well.
9. Cook for another 5-7 minutes.
10. Garnish with fresh cilantro and serve hot with rice or naan.
Time:
Preparation time: 2-3 hours (for soaking kinema)
Cooking time: 30-40 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-5 people.
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 15g
Protein: 8g
Substitutions for ingredients:
- Instead of kinema, you can use paneer or tofu.
- Instead of cream, you can use coconut milk.
Variations:
- You can add vegetables like bell peppers, mushrooms, or peas.
- You can make it spicier by adding more red chili powder or green chilies.
Tips and tricks:
- Soak the kinema for at least 2-3 hours to make it soft.
- Blend the kinema into a smooth paste to avoid lumps.
- Cook the masala on low heat to avoid burning.
- Add cream at the end to avoid curdling.
Storage instructions:
Store the leftover kinema tikka masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kinema tikka masala in a microwave or on the stovetop until hot.
Presentation ideas:
Serve the kinema tikka masala in a bowl or on a plate with rice or naan.
Garnishes:
Garnish with fresh cilantro.
Pairings:
Serve with rice or naan.
Suggested side dishes:
- Cucumber raita
- Papadums
- Onion bhaji
Troubleshooting advice:
- If the masala is too thick, add water or vegetable broth to thin it out.
- If the masala is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Make sure to rinse the kinema properly before using it.
- Cook the masala on low heat to avoid burning.
Food history:
Kinema is a traditional fermented soybean dish from the Himalayan region of Nepal and India.
Flavor profiles:
This dish has a creamy and spicy flavor with a hint of tanginess from the fermented kinema.
Serving suggestions:
Serve hot with rice or naan.
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