India

Paneer momos

Soft paneer in a soft wrapper. Momos for the paneer loyalists.

75 minTime

18 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

453kcal

18 gprotein

3 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Salt1 tsp, divided

Cooking oil (vegetable oil)2 tsp, divided

Water½ cup plus 1 tbsp

Paneer250 g, crumbled

Onion1 medium, finely chopped

Capsicum (green capsicum, green bell pepper)½, finely chopped

Spring onion (green onion, scallion)2 stalks, sliced

Coriander leaves (cilantro)a handful, chopped

Green chilli1, finely chopped

Ginger2.5 cm, grated

Garlic3 cloves, minced

Butter2 tsp

Black pepper¼ tsp

5 steps

1Mix the maida, a pinch of salt and the oil. Add water a little at a time and knead 6 minutes into a firm, smooth dough. Cover and rest 30 minutes.
2Melt the butter with 1 tsp oil and cook the ginger, garlic and onion for 2 minutes. Add the capsicum for 1 minute. Cool, then mix with the paneer, spring onion, coriander, chilli, pepper and remaining salt.
3Roll 28 thin circles. Fill each with a spoon of filling and pleat into round momos or half moons.
4Steam on an oiled steamer over boiling water for 10 minutes.
5Serve hot with momo chutney.

Serve it like this

Serve in a steamer basket or on a banana leaf with red momo chutney.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.