Our favourite momos generously filled with spicy tandoori paneer! Tastes a lot more delicious than it sounds so enhance your monsoon with these momos soon!
TANDOORI PANEER MOMOS
Ingredients
150 grams cottage cheese (paneer) cut into cubed
250 grams refined flour (maida) dough
Melted butter for greasing and drizzling
¼ cup hung yogurt
1 teaspoon red chilli powder
½ teaspoon dried fenugreek leaves (kasuri methi) powder
1 teaspoon garam masala powder
Salt to taste
1 tablespoon ginger-garlic paste
2 tablespoons red chilli paste
1 tablespoon lemon juice
1 tablespoon mustard oil
1 medium onion cut into cubes and layers separated
1 medium green capsicum cut into cubes
Oil for greasing
Method
1. Preheat oven to 180º C. Line a baking tray with aluminium foil and grease with some butter.
2. Mix together hung yogurt chilli powder dried fenugreek leaves powder garam masala powder salt ginger-garlic paste chilli paste lemon juice and mustard oil in a bowl.
3. Add cottage cheese and mix well. Add onions and capsicum mix well and set aside to marinate for 10-15 minutes.
4. Place the cottage cheese mixture on lined tray drizzle some butter on top put the tray in the preheated oven and bake for 6-8 minutes.
5. Chop baked cottage cheese onion and capsicums.
6. Roll out dough into large thin disc. Using a medium size cookie cutter cut out discs from it.
7. Place a spoonful of cottage cheese mixture in the centre apply water on the edges and shape into momos.
8. Heat sufficient water in a non-stick pan and place a cane basket in it. Line the basket with parchment paper grease with some oil and place the stuffed momos on it. Cover and steam for 6-8 minutes.
9. Serve hot with Schezwan chutney.
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