• Komal Soni

Chili Paneer Momos

Updated: Mar 16


💛 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.


For Dough:

  • 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.


For Dough:

  • 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.

Shaping Momos:

  • 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.


Steaming 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.


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