Paneer Veg Momos

An all time favourite of Tibetans and Nepalis…Now ours also..it is available in every nook and corner at the roadside eateries…This is a real comfort food,,,not much masala..mild flavoured masala…and less oil and on top of that steaming elevates this dish to another level…for those diet watchers the perfect dish with an exotic flavor…You can freak out on the fillings..anything goes well..Here I used veg paneer combo..

Paneer Veg Momos
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
20 minutes 10 minutes
Paneer Veg Momos
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
For the Filling
For the Dumpling
For Garlic chutney (my version)
  • 1/2 Onion
  • 1 Coconut
  • 3 pods Garlic
  • 1 teaspoon kashmiri chilli powder
  • to taste Salt
  • 1 tablespoon Oil for frying
Servings: servings
Instructions
  1. First mix the all purpose flour with salt, oil and lukewarm water and knead to a soft dough and keep aside covered for 30 minutes.
  2. Heat oil in a pan, add the finely cut onion, ginger, garlic and green chillies and saute for 2 to 3 minutes.
  3. Now add the finely cut carrot, beans, salt and saute until slightly cooked.
  4. Crumble the paneer and add to this mixture, check for salt and saute for 3 to 4 minutes until paneer is cooked.
  5. Remove from flame and keep aside.
  6. Make small gooseberry sized balls of the dough, roll into thin small rounds, keep a spoonful of vegetable filling in the center, close from all sides making pleates and finally staem in a staemer until done for 10 to 15 minutes.
  7. Grind the onion for garlic chutney with tomato, garlic, salt chilli powder into a fine paste.
  8. Heat oil, add the ground chutney and saute until oil floats on top.
  9. Serve the momos with the garlic chutney.

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