Chili Paneer Momos
Updated: Mar 16, 2021
💛 Ingredients 💛
For Chili Paneer:
1 cup Paneer, cut into small cubes and deep-fried until lightly golden.
1 cup green bell pepper, cut into small cubes.
1 teaspoon oil.
1/2 teaspoon green chili paste.
1-2 teaspoons ginger paste.
3-4 tablespoons tomato puree.
1 tablespoon dark soy sauce.
1 teaspoon chili sauce.
¼ teaspoon black pepper powder.
1 teaspoon sugar (or as required).
salt to taste.
½ cup water.
1 tablespoon corn starch.
2 to 3 tablespoons water for dissolving corn starch.
1 cup all-purpose flour
1/2 teaspoon oil
1/4 teaspoon salt (or as required)
water for kneading
For Chili Oil:
Combine the following in a bowl and mix well:
2 tablespoons red chili paste
3 tablespoons olive oil
1 tablespoon soy sauce
1/4 teaspoon black vinegar
1 teaspoon green chilies, chopped
1 teaspoon chili flakes
Pinch of salt
1/2 teaspoon ginger paste (optional)
💚 Instructions 💚
For Chili Paneer:
In a pan, heat oil.
Add ginger paste and green chili paste.
Now add tomato puree and soy sauce.
Add pepper powder, salt and sugar.
Cook on medium flame for 2 minutes.
Next add capsicum and mix.
And let it cook for 3-4 minutes.
Add ½ cup water.
Let the mixture come to a simmer on medium-high flame.
Meanwhile take 1 tablespoon corn starch in a small bowl.
Add 2 to 3 tablespoons water for dissolving corn starch.
Mix very well to get a smooth paste.
Lower the flame and then add this paste to the gravy.
As soon as you add paste to the gravy, mix the paste very well so that no lumps are formed.
Mix well and simmer till the sauce has slightly thickened.
Add the fried paneer cubes and mix well.
Ina bowl, mix all-purpose flour, salt, oil.
Add water in parts and knead to a firm dough. Cover the dough and keep aside for 10 minutes.
Make small size balls from the dough.
Take each dough ball and on a lightly dusted board and roll it into a thin circle keeping the edges thin and center thick.
Place 2-3 teaspoons of chili paneer in the center.
Lift one side of the circle then fold and pinch the dough together to form a round momo.
If you would like you can pinch the dough together at the end to seal the center, or leave it open as shown in the picture.
Similarly prepare all the momos.
Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 5 minutes, or until the dough is not sticky to the touch, and remove.
Serve the momos warm with chili oil.