Kinema Ko Jhol (alpine Potato Soup)

Kinema Ko Jhol is a traditional Sikkimese dish that features fermented soybeans in a hearty and flavorful potato soup. This dish is a staple in Sikkimese cuisine and is perfect for warming up on a chilly day in the mountains.

Vegetarian Gluten Free Soup Sikkimese Potato Fermented Soybeans
Kinema Ko Jhol (alpine Potato Soup)

Ingredients

  • 2 cups kinema (fermented soybeans)
  • 4 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 tomato, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 4 cups water
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until they turn translucent.
  2. Add the minced garlic and grated ginger, and sauté for another minute.
  3. Stir in the chopped tomatoes and cook until they soften.
  4. Add the diced potatoes, kinema, turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well to combine all the ingredients.
  5. Pour in the water and bring the soup to a boil. Reduce the heat and let it simmer for 30-35 minutes, or until the potatoes are fully cooked.
  6. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
12g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Kinema Ko Jhol hot with steamed rice or traditional Sikkimese bread for a complete and satisfying meal.

Tips & tricks

For a richer flavor, you can use vegetable broth instead of water in the soup.

Cost

$10