This recipe has been sent by Neeharika ( @a_wannabechef)
For the stuffing:
1. Cabbage - 1 nos. (Approx 500 grams)
2. Carrots - 2-3 (200 grams)
3. Capsicum - 2 (200 grams)
4. Ginger - 1/2 tablespoon
5. Garlic - 1 tablespoon
6. Green chillies - 1/2-1 teaspoon
7. Paneer - 200 grams
8. Freshly ground black pepper - 1 tablespoon
9. Salt to taste/ 1 tablespoon
For the sauce:
1. Soy sauce - 2 teaspoons
2. Green chilli sauce - 1 1/2 teaspoons
3. Tomato ketchup - 2 tablespoons
4. Schezwan chutney - 1 tablespoon
5. Chilli flakes - 1 teaspoon/ as per taste
6. Vegetable oil - 1 tablespoon
7. Cornflour - 1 tablespoon
8. Freshly ground black pepper - 1 teaspoon
9. Garlic - 1/2 tablespoon
10. Chopped spring onions/coriander leaves - 1 tablespoon
For the shell:
1. Maida or All purpose flour - 200 grams
2. Cornflour - 2 tablespoon
3. Salt - 2 pinches
4. Vegetable oil - 1 tablespoon
For the momos:
1. Finely chop the cabbage, carrots, capsicum, ginger and garlic. Mix the vegetables with half the salt in a bowl and leave for 10 minutes.
2. Take a cheesecloth and squeeze the vegetables well through it, retain the liquid in a bowl.
3. Add the squeezed vegetables (reserve 2 tablespoons and add the rest in the bowl), grated paneer, chopped green chillies, black pepper and rest of the salt and crumble everything together. Our stuffing is ready.
For the dough:
1. Mix the oil and salt with cornflour and maida for a minute. Add lukewarm water an knead a soft dough. The dough needs to be kneaded for atleast 10 minutes to develop gluten properly.
2. Divide the dough into 40 equal parts, thinly roll each piece with a rolling pin into a diameter of 5-6 cms. Fill the rolled out circles with 1 teaspoon stuffing each and seal and shape as per choice.
For the sauce:
1. Heat a frying pan and add 1 tablespoon oil. Add the rest of the garlic and saute for 30 seconds. Keep the flame on high.
2. Add the reserved vegetables and saute for a minute.
3. Now add all the sauces and mix for 30 seconds and add the reserved juice from the vegetables. This will add the main flavour profile to our sauce.
4. Bring the mixture to a boil, if there are any bubbles on the surface of the pan, remove them with a spoon.
5. Mix the cornflour with some water to make a slurry and add that to the pan and stir well.
6. Once the sauce thickens, check for seasoning and add the grounded black pepper. Add chopped coriander/spring onions and switch of the flame.
Steaming the momos:
1. Take a steamer and coat the trays it with some oil. Place the momos on the trays making sure that they don't touch each other.
2. Add water to the base of the steamer until it's halfway full. Boil the water with the lid on and then place the trays with the momos onto it. Steam on high for 10 minutes.
Your momos are done, enjoy them while they're steaming hot along with the garlic sauce!