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Steamed Paneer Momos Recipe

सॉफ्ट व जूसी पनीर मोमोज, कम तीखी चटनी व व्हाइट सॉस । Juicy Paneer Momos with chutney n white sauce

 

Paneer momos are an exciting twist for momos lovers. If you have not tried paneer momos yet, then do not wait any longer. Prepare steamed paneer momos with less spicy red chutney and sweet white chutney at home.

Follow the directions below along with images to prepare scrumptious paneer momos.

Directions:

1. Mix 1 cup of maida and ¼ tsp of salt in a bowl.

2. Pour water gradually and prepare a stiff dough. Cover and rest the dough for 30 minutes.

3. Heat 1.5 tbsp of oil in a pan.

4. Add 1-inch grated ginger, 1-chopped green chili, ¼ cup of chopped capsicum to the pan, and sauté lightly.

5. Add 1 cup of grated cabbage and 1 cup of grated paneer to the pan.

6. Mix 1/2 tsp of salt and ½ tsp of crushed black pepper in the stuffing.

7. Take the paneer stuffing out in a bowl and allow it to cool.

8. Knead the dough and divide it into small portions.

9. Dust the dough in dry maida and roll out a sheet of 3-inch in diameter.

10. Add 1 – ½ tsp of paneer stuffing and stick the edges.

11. Fold pleats on one side and stick them together with the straight side.

12. For round fold, stick the pleats one over another and twist them around.

13. Take a streamer or boil water in a cooking vessel.

14. Place the sieve in the vessel and steam the momos for 10 minutes.

15. Paneer momos are ready to be served.

16. Heat 1 tbsp of oil in the pan.

17. Roast ½ tsp of cumin seeds, ½ pinch hing, and ½ tsp of turmeric powder in the oil

18. Sauté 2-chopped tomatoes, 5-6 red chilies, 1 tsp of coriander powder, ¾ tsp of salt, and 1-inch chopped ginger in the pan.

19. Cook the tomatoes in ¼ cup of water over medium heat for 5 minutes.

20. Stir the tomatoes and cook covered again for 4-5 minutes.

21. Switch off the flame and allow the tomatoes to cool.

22. Blend tomatoes and 1 tsp of red chili powder in the food processor, and red chutney is also ready.

23. Add 1-boiled potato after crumbling, ¼ cup of cream, 1 tsp of salt, 1 tsp of sugar, and a little milk to the mixer jar and blend.

24. White sauce is ready.

 

Steamed Paneer Momos Recipe
Author: 
Recipe type: Momos
Cuisine: Indian
 
Prepare steamed paneer momos with less spicy red chutney and sweet white chutney at home.
Ingredients
  • Ingredients for Paneer Momos
  • Refined Flour - 1 Cup
  • Salt - ¼ tsp
  • Oil - 1.5 tbsp
  • Ginger - 1-inch baton, grated
  • Green Chilli - 1, finely chopped
  • Capsicum - ¼ Cup, finely chopped
  • Cabbage - 1 Cup, grated
  • Paneer - 1 Cup, grated
  • Salt - ½ tsp
  • Black Pepper - ½ tsp
  • Ingredients for Red Chutney
  • Oil - 1 tbsp
  • Cumin Seeds - ½ tsp
  • Asafoetida - ½ a pinch
  • Turmeric Powder - ½ tsp
  • Tomato - 2, chopped
  • Red Chilli - 5-6
  • Coriander Powder - 1 tsp
  • Red Chilli Powder - 1 tsp
  • Salt - ¾ tsp
  • Ginger - 1-inch baton, grated
  • Ingredients for White Sauce
  • Potato - 1, boiled
  • Cream - ¼ Cup
  • Salt - ¼ tsp
  • Sugar - 1 tsp
  • Milk - ¼ Cup
Instructions
  1. Mix 1 cup of maida and ¼ tsp of salt in a bowl.
  2. Pour water gradually and prepare a stiff dough. Cover and rest the dough for 30 minutes.
  3. Heat 1.5 tbsp of oil in a pan.
  4. Add 1-inch grated ginger, 1-chopped green chili, ¼ cup of chopped capsicum to the pan, and sauté lightly.
  5. Add 1 cup of grated cabbage and 1 cup of grated paneer to the pan.
  6. Mix ½ tsp of salt and ½ tsp of crushed black pepper in the stuffing.
  7. Take the paneer stuffing out in a bowl and allow it to cool.
  8. Knead the dough and divide it into small portions.
  9. Dust the dough in dry maida and roll out a sheet of 3-inch in diameter.
  10. Add 1 - ½ tsp of paneer stuffing and stick the edges.
  11. Fold pleats on one side and stick them together with the straight side.
  12. For round fold, stick the pleats one over another and twist them around.
  13. Take a streamer or boil water in a cooking vessel.
  14. Place the sieve in the vessel and steam the momos for 10 minutes.
  15. Paneer momos are ready to be served.
  16. Heat 1 tbsp of oil in the pan.
  17. Roast ½ tsp of cumin seeds, ½ pinch hing, and ½ tsp of turmeric powder in the oil
  18. Sauté 2-chopped tomatoes, 5-6 red chilies, 1 tsp of coriander powder, ¾ tsp of salt, and 1-inch chopped ginger in the pan.
  19. Cook the tomatoes in ¼ cup of water over medium heat for 5 minutes.
  20. Stir the tomatoes and cook covered again for 4-5 minutes.
  21. Switch off the flame and allow the tomatoes to cool.
  22. Blend tomatoes and 1 tsp of red chili powder in the food processor, and red chutney is also ready.
  23. Add 1-boiled potato after crumbling, ¼ cup of cream, 1 tsp of salt, 1 tsp of sugar, and a little milk to the mixer jar and blend.
  24. White sauce is ready.

 

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