Bhatmas Achar Recipe (Tomato Soybean Pickle)

Ingredients

• 75 g (½ cup)chopped onion
• 270 g (1½ cups)chopped tomato
• 4 g (¼ cup)chopped fresh coriander
• 2, chopped (to taste)green chillies
• 170 g (1 cup)soybeans
• 7.5 ml (½ tbsp)olive oil, for roasting the soybeans
• 7.5 ml (½ tbsp)olive oil
• 2.5 ml (½ tsp)ground turmeric
• 2.5 ml (½ tsp)ground cumin
• 2.5 ml (½ tsp)ground coriander
• 2.5 ml (½ tsp)Kashmiri chilli powder
• 2.5 ml (½ tsp), to tastesalt
• 10 ml (2 tsp)ginger-garlic paste
• 240 ml (1 cup)water, warm or cold

Instructions

1. 1

   Roast the soybeans

   Roast the soybeans in the measured oil, or dry-roast them, over medium heat for 6–8 minutes or until cooked. Set them aside.

2. 2

   Heat the oil

   Heat the remaining olive oil in the same pan.

3. 3

   Cook chilli and onion

   When the oil is hot, add the green chillies and sauté for a few minutes. Add the onion and cook until softened.

4. 4

   Add the spices

   Add the spices and seasoning, then cook for a few minutes.

5. 5

   Soften the tomatoes

   Add the chopped tomatoes and cook until soft and mushy.

6. 6

   Add the soybeans

   Once the tomatoes are soft, add the roasted soybeans.

7. 7

   Pour in water

   Mix everything together well, then add 240 ml (1 cup) of water.

8. 8

   Simmer the mixture

   Simmer for 4–6 minutes, until the sauce starts to thicken.

9. 9

   Cool and garnish

   Let the achar cool, adjust the salt to taste and garnish with chopped coriander. Serve with a main dish.

What is bhatmas achar?

Bhatmas means soybean in Nepali, and achar is a broad term for a seasoned accompaniment. This version cooks roasted soybeans with tomato, onion, chillies and spices into a tangy, spoonable side.

Roasting brings a savoury depth to the soybeans, while the tomatoes soften into a sauce that coats them. It is a homestyle Nepali-inspired pairing for a main meal rather than a long-fermented pickle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 5g protein, 8g carbs, 5g fat.

Soybeans provide the dish’s protein and some of its fat, while the tomatoes and onion contribute most of its carbohydrates. Olive oil adds further fat; serve a moderate scoop alongside a main meal with vegetables or another source of fibre to balance the plate.

Roasting the soybeans

Roast in oil: the recipe uses 7.5 ml olive oil, or you can dry-roast the beans. Keep the heat at medium and stir as needed so they cook evenly for the stated 6–8 minutes.

Set aside: take the beans out of the pan once cooked. This leaves the pan available for the onion and helps keep the soybeans from overcooking while the sauce comes together.

Building the flavour

Chilli and onion: sauté the chillies briefly before adding the onion, then cook until the onion has softened. The chilli quantity is adjustable to taste.

Spices and ginger-garlic paste: the cumin, coriander, turmeric and Kashmiri chilli powder season the base. Cook them for a few minutes as directed, then add the tomatoes.

Getting the sauce right

Soft tomatoes: cook until the tomatoes are very soft and mushy; this is the cue to add the roasted soybeans. This step gives the mixture its saucy texture.

Simmer: stir in the water and simmer for 4–6 minutes, until the sauce starts to thicken. The recipe does not call for the liquid to disappear completely.

Serving bhatmas achar

Serve it alongside a main dish as a tangy, savoury accompaniment. It can be spooned onto the plate so the tomato sauce and soybeans are easy to combine with other foods.

Finish with chopped fresh coriander after cooling and adjusting the salt. The fresh herb adds a bright contrast to the cooked spices.

Timing and seasoning

The stated total time is 25 minutes, including the 6–8 minutes for roasting the soybeans and the 4–6-minute simmer. Chopping and the time needed to soften the tomatoes make up the rest.

Salt is listed as ½ teaspoon to taste, and the green chillies are also adjustable. Taste after the mixture has cooled, as the method directs, and season accordingly.

Recipe notes & tips

• Stir the soybeans while roasting so they cook evenly over medium heat.
• Use the dry-roasting option if you prefer not to use the first measure of oil.
• Cook the tomatoes until properly soft before adding the soybeans.
• Stir well after adding the water so the spices and sauce coat the beans.
• Adjust the chillies and salt to your taste before serving.

Variations

• More heat: Add extra chopped green chilli to taste.
• Milder flavour: Use less green chilli or leave it out.
• Herb finish: Add the chopped coriander just before serving.
• Dry-roasted beans: Roast the soybeans without the first measure of oil.
• Thicker sauce: Simmer until the sauce starts to thicken, as in the recipe.

Common mistakes to avoid

• High roasting heat: The beans may cook unevenly; keep the pan over medium heat.
• Skipping the tomato softening: The sauce will lack the stated soft, mushy base; cook the tomatoes until tender.
• Adding beans too early: They may cook longer than intended; add them once the tomatoes are soft.
• Rushing the simmer: The sauce needs 4–6 minutes to start thickening; use that cue rather than stopping immediately.
• Over-seasoning at the start: The recipe calls for salt to taste; adjust it after the mixture has cooled.

How to store

Cool promptly and refrigerate in a covered container; use within 3 days. Reheat gently in a pan, adding a splash of water if the sauce has thickened too much.

Frequently asked questions