India x Tibet

Tandoori paneer momos

Steamed momos that went to a Delhi tandoor and came back smoky.

75 minTime

17 gProtein each

hotSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

396kcalsame

17 gproteinsame

3 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)1⅔ cups

Water⅓ cup plus 1 tbsp

Saltto taste

Paneer200 g, finely crumbled

Onion1 small, finely chopped

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

Ginger garlic paste2 tsp

Garam masala½ tsp

Hung curd (greek yogurt)⅓ cup plus 2 tbsp

Kashmiri chilli powder2 tsp

Kasuri methi (dried fenugreek leaves)1 tsp, crushed

Lemon juice2 tsp

Mustard oil1 tbsp

Mint leavesa handful

Coriander leaves (cilantro)a handful

Green chilli1 to 2

7 steps

1Knead the maida, a pinch of salt and water to a firm, smooth dough. Cover and rest 20 minutes.
2Mix the paneer, onion, capsicum, half the ginger garlic paste, garam masala, 1 tsp chilli powder and salt.
3Roll 20 small thin rounds, fill each with a spoon of filling and pleat closed.
4Steam on a greased steamer plate for 10 minutes.
5Whisk the hung curd, remaining chilli powder and ginger garlic paste, kasuri methi, lemon juice, mustard oil and salt. Toss the steamed momos in it.
6Roast on a lined tray at 230°C or under the grill for 8 to 10 minutes, or on a hot tawa, turning, until charred in spots.
7Blend the mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Serve the momos hot with the chutney.

Serve it like this

Pile the momos on a sizzler plate or steel tray with onion rings, lemon wedges and the green chutney.

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